In a medium saucepan, combine all ingredients and bring to a boil over medium-high heat.
Once it's boiling, reduce the heat to low and cover the saucepan.
Stir occasionally, so the pumpkin butter doesn't stick to the bottom or burn, and continue cooking until thickened, about 30 minutes.
Remove from the heat and let cool completely. The pumpkin butter will continue to thicken as it cools.
Taste and adjust seasoning if needed. Transfer to an airtight container and store in the refrigerator. Use as desired.
Storage: Store in an airtight container, in the fridge, for up to two weeks. Serve it cold right out of the refrigerator, or warm it up first in a saucepan or the microwave. Freeze: Once it’s cooled, spoon it into freezer-safe containers or resealable bags, leaving a bit of room for expansion. Freeze it for up to six months, and thaw it in the refrigerator for 24 hours before serving.Sugar: You can use all brown sugar for a deeper caramel flavor! Or use dark brown sugar to really double up on the molasses!Spices: I highly recommend grating whole nutmeg with a microplane grater. It takes just seconds and the flavor is so much better. Also, if you would prefer, you can replace the cinnamon, nutmeg and cloves with 1 1/2 teaspoons of pumpkin pie spice. Easy!Vanilla: I didn’t feel my pumpkin butter needed vanilla, but you can also stir in 1 teaspoon vanilla extract as it cools. Vanilla bean paste would give the butter an even stronger vanilla flavor, along with pretty flecks throughout.