Pumpkin Breakfast Syrup

2 ½ cups honey

1 (14 ounce) can sweetened condensed milk

2 (15 ounce) cans canned pumpkin

⅔ cup butter

1 cup strong brewed coffee

1 tablespoon ground nutmeg

1 tablespoon ground cloves

2 tablespoons ground cinnamon

¾ cup maple syrup

1 cup half-and-half cream

1 ¼ cups hot water

Stir the honey, sweetened condensed milk, canned pumpkin, butter, brewed coffee, nutmeg, cloves, cinnamon, maple syrup, half-and-half, and hot water together in a saucepan over low heat; simmer, stirring frequently, until the mixture is fragrant and hot, about 20 minutes. Serve warm or hot.