In a heavy-bottomed saucepan, whisk together the canned pumpkin puree, maple syrup, and apple cider over medium heat for 3-5 minutes.

Stir in the cinnamon, vanilla extract, pumpkin pie spice, and a pinch of salt. Continue to heat over low heat for another 2 minutes.

Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring every few minutes until it thickens and darkens slightly.

Remove from heat and let the pumpkin butter cool slightly before transferring it into a clean, airtight container.

For the slow cooker method, combine all ingredients in the bowl and set it on low for 3-4 hours, stirring occasionally.

Let the slow cooker pumpkin butter cool before transferring it to storage containers.