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Whiskey Maple Pecan Pumpkin Butter (Tipsy Pumpkin Butter)

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Prep:

Cook:

Level: Easy

System:

8

Description

A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.

Ingredients

  • 5 pounds Pumpkin, Peeled, Seeded And Cubed
  • ⅔ cups Spiced Apple Cider
  • 1 cup Brown Sugar
  • 2 Tablespoons Real Maple Syrup
  • 2-½ Tablespoons Pumpkin Pie Spice
  • 1 teaspoon Ground Cardamom
  • 1 cup Pecans
  • ½ cups Good Quality Whiskey (we Used Jameson)

Preparation

Combine all the other ingredients except whiskey and pecans in a slow cooker and cook on high for 3 to 3 ½ hours or until thick (keep in mind that it will thicken a bit more after cooling).

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

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).

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.

Makes about 8 half pints.

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