In a medium saucepan, combine the pumpkin puree, brown sugar, maple syrup, apple juice, cinnamon, ginger, and nutmeg and cook over medium heat, stirring frequently, until the mixture begins to boil.

Turn the heat to low and allow the mixture to gently simmer for about 30 minutes, until it is dark and thickened, stirring often to prevent burning.

Remove from the heat and stir In the vanilla and salt. Allow to cool down completely before using. Store the remaining pumpkin butter in an airtight container in the refrigerator. Use within 2 weeks.