Preheat the oven to 400 degrees F.
Place halved pumpkins, cut side down, on a parchment lined baking sheet.
Roast for 55 minutes, or until the pumpkin is tender and easily can be pushed down. (Time will vary depending on squash variety and size.)
When cool enough to the touch, scrape out the pulp into a bowl and discard the skin.
Preheat the oven to 350°F.
In a large bowl, mix together the roasted pumpkin, sugar, coconut oil, salt, cinnamon, nutmeg, ginger, and cloves. I use an immersion blender for a more creamy, spreadable consistency. Transfer to a 9 X 13-inch baking pan and bake, stirring every 30 minutes or so with a spatula, for 90 minutes.
Pumpkin butter should be a darker hue, thick and slightly caramelized.
Stir again after taking it out of the oven; it should be smooth and spreadable.
Cool then transfer into glass jars or tupperware and refrigerate until ready to use.
To freeze: transfer into freezer friendly containers.
Notes: For a sweeter pumpkin butter: Add 1/2 cup lightly packed brown sugar.
Before doing so, I suggest tasting it because I would hate for it to be too sweet and not enjoy it.
Add more sugar while pumpkin butter is hot to fully incorporate.