Start by making your pumpkin brown butter by heating butter on medium to low heat. Stir and it should start to brown and be golden after about 5 min.
Add the butter to a bowl and whip over ice until it hardens, about 5-8 minutes. Before it gets too hard, add pumpkin puree and pumpkin spice and combine. Wrap in parchment paper and place in the fridge until it fully hardens.
Blend maple syrup and butter together and add to pumpkin cocotte. Top with cinnamon sugar.
Remove pumpkin butter from the fridge and let it come to room temperature. Add to pumpkin cocotte and top with pepitas.
Serve with whatever pairings you'd like. This board has toast, crackers, pears, apples and figs. Enjoy!
