Pumpkin Butter

from Eggs on Sunday

2 1/2 cups cooked pureed pumpkin (from a 3-4 pound pumpkin)
1 cup apple cider
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup brown sugar, packed
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt

Combine all ingredients in a medium saucepan and stir together to combine. Bring to a boil, then turn down the heat and simmer for 30 minutes. Keep in an airtight container in the fridge.