Combine the pumpkin, apple cider, maple syrup, vanilla bean and Gingerbread Spice in the bowl of your slow cooker. Cook on low for 2 hours with the lid on.

If you used home cooked pumpkin and would like a smooth butter, turn off the slow cooker and puree the mixture with an immersion bender. 

Add the butter and salt, increase the heat to high and cook another hour with the lid off to thicken. If it is bubbling too vigorously and splashes out, you can reduce the heat. '

Once you achieve your desired consistency, adjust the sweetener to taste and store in an airtight container in the refrigerator up to one month.

Notes:

Roasting a pumpkin at home is easy. A baker's pumpkin or pie pumpkin is best, as they're a small to medium size and are a brighter orange. These pumpkins have the most flavor and are less stringy.

Cut the pumpkin in half and scoop out the seeds and trim off the stem. Bake for an hour at 375 degrees, flesh side down on a sheet trey.

Once a fork can be poked through the flesh easily it's cooked. Once cooled the skin should pull right off. The soft fleshy meat is what you'll use for the recipe above.