Combine pumpkin purée, apple cider, brown sugar, ginger, cinnamon, nutmeg, ground cloves, and allspice in a saucepan, stir well to ensure sugar does not stick to pan. Bring mixture to a slight boil. Reduce heat and allow it to simmer for 15 minutes, stirring occasionally.
Transfer pumpkin butter to clean airtight storage containers. Do not can the pumpkin butter. Instead, store it in an airtight container. This will last for about 3 weeks in the refrigerator. Enjoy!