Use a 2-quart slow cooker. Pour the pumpkin into the insert and stir in the orange juice, brown sugar, vanilla, and pumpkin pie spice.

Cover and cook on low for 4 hours or on high for about 2 hours. Uncover and unplug the slow cooker and let it sit, cooling, for 3-4 hours, or until cool enough to refrigerate. Chill overnight before using. This butter goes well on gluten-free toast, muffins, or rice cakes for a quick treat.