Whiskey Maple Pecan Pumpkin Butter (Tipsy Pumpkin Butter)

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.