Step 1

Juice 1 medium lemon until you have 2 tablespoons and place in a medium saucepan. Add 1 (15-ounce) can pumpkin purée, 1/2 cup packed brown sugar, 1/2 cup unsweetened apple juice, 2 tablespoons honey or maple syrup, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon kosher salt.

Step 2

Cook over medium-high heat, stirring occasionally, until bubbling vigorously. (If the pumpkin butter sputters too much in the beginning, add an additional 1/4 cup unsweetened apple juice). Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the saucepan, until thickened, 25 to 30 minutes.

Step 3

Remove the saucepan from the heat. Let cool until room temperature, about 30 minutes. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months.