In a mixing bowl, whisk together 6 Tbsp. of the softened butter and the pumpkin puree. Set aside.
In a small saucepan, melt the remaining 2 Tbsp. butter over low heat. Remove from the heat. Add the honey, pumpkin pie spice and pinch of salt to the saucepan and allow the mixture to rest for 2-3 minutes.
Add the melted butter mixture to the mixing bowl and incorporate.
Refrigerate the pumpkin butter for 1 hour before serving.
Spread the whipped pumpkin butter onto two slices of toasted Cinnamon Raisin Bread.
Prep: 1 hr.
Cook: 10 min