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Add the butter to a small saucepan over medium heat and cook until browned, about 5 minutes. You’ll know it’s ready when the milk solids turn golden brown and it starts to smell warm + nutty.
Add the coconut sugar and maple syrup and stir until well combined.
Stir in the pumpkin purée, then add the heavy cream, water and pumpkin pie spice.
Bring everything to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
Remove from the heat and stir in the vanilla bean paste.
Let it cool slightly before transferring to a jar. Store in the refrigerator and give it a good shake or stir before using.