Make this caramel pumpkin butter, with canned pumpkin puree or homemade pumpkin puree. To make your own homemade pumpkin puree cut a small pie pumpkin in half, scrape out the seeds, and lay it in a baking dish. Roast the pumpkin in the oven at 350 degrees for about 20-25 min. until it is soft and tender when pierced with the tip of a knife. Let it cool slightly, then scrape the cooked pumpkin out of the skin and pureed it in a food processor or with an immersion blender until it is completely smooth. Or skip this step and used canned pumpkin puree.

Combine ¼ cup of the pumpkin puree with the dulce de leche, and the pumpkin pie spice in a small saucepan. Cook the pumpkin mixture over high heat, stirring the whole time until the mixture has thickened to a butter like consistency. Remember it will thicken slightly more as it cools.

Store in an airtight container like a mason jar in the fridge, and enjoy.