I found this recipe in my Martha Stewart magazine (November 2011).
It is for using up left over pumpkin from a can.
Beat 2 sticks of softened unsalted)butter -- I used salted butter and then didn't add extra salt later with 1/4 cup plus 2 T pure pumpkin puree, 3 T maple syrup, 1/2 t pumpkin pie spice and 1/2 salt with a mixer on high speed until pale and fluffy. You can store it in your fridge for up to two weeks.
Yum. Makes a great toast topping.