In a medium sauce pan, combine ingredients and cook over low heat for 15 minutes, stirring occasionally.
Store in a glass container in the fridge for up to 1 week.
Be sure to use pumpkin puree, not pumpkin pie mix (which is already sweetened). You can try to reduce the maple syrup by adding in monk fruit or stevia in it's place, however 2 tbsp. of maple syrup help with the flavor you are trying to achieve.