Whiskey Maple Pecan Pumpkin Butter (Tipsy Pumpkin Butter)

1. 1

   Combine all the other ingredients except whiskey and pecans in a slow cooker and cook on high for 3 to 3 1/2 hours or until thick (keep in mind that it will thicken a bit more after cooling).

2. 2

   While that's cooking, preheat the oven to 350u00b0F and toast the pecans. Once cooled, run them through a food processor or crush them by hand until the texture is to your liking.

3. 3

   Add whiskey to pumpkin mixture when it looks like it's almost done (about 30 minutes to 1 hour before you take it off the heat).

4. 4

   Once it's thickened to your liking, fold in the pecans. Store in canning jars (or airtight containers) for about 1 month in the fridge or longer in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.