Set a deep, heavy bottomed pot or saucepan over low heat. Pour in the sugar.

Squeeze about a teaspoon of lemon juice over the sugar. Use a wooden spoon to stir the lemon into the sugar until it’s like wet sand.

Turn the heat to medium low and cook the sugar for about 7-12 minutes. It will begin to melt and turn amber colored in the center first (or where there are hot spots on your stove); stand close to it and use the wooden spoon to swirl it every few minutes to ensure it doesn’t burn in those spots.

If you have clumps of sugar, press them with the back of the spoon. Once all the sugar has melted, let the caramel cook for a few minutes to turn a darker shade of amber.

Add the heavy cream to the pot, slowly and stirring as you do. The caramel is going to bubble up, be careful! Once all the heavy cream is in, add the butter and the pumpkin butter and stir constantly.

Turn the heat to low and add the pumpkin spice and sea salt. Once the butter has melted and the caramel is shiny and cohesive, remove from the heat. Add the vanilla (it will bubble up) and stir. Let cool in the pan for about 10 minutes, then transfer to a sealable heat proof jar.

Store caramel in the fridge, it will keep for two weeks.