Add butter to a small saucepan over medium heat. When it begins to froth, add the maple syrup and molasses, and whisk well. When the mixture begins to bubble and froth whisk in the apple cider and lemon juice. Continue whisking for 2 minutes, the color will deepen.
Slowly drizzle in the heavy cream, and continue to whisk until the mixture begins to bubble and froth again (about 1 minute). Set burner to low and continue to whisk the caramel mixture for another 5 or 6 minutes, or until it reduces and becomes thick and sticky.
Take off the heat and add the vanilla, pumpkin pie spice, and salt. Mix well and serve while warm.
Makes 1/2 cup of caramel sauce.