by Karen Frazier

My hubby, Jim, loves a good old fashioned. And he loves pumpkin spice stuff. This is the time of the year he starts asking me to make my low-carb pumpkin bourbon cheesecake. So why not combine the two?

Before you can make a low-carb pumpkin spice old fashioned, you first need to make low-carb pumpkin butter. It’s quick and easy in the slow cooker.

Low-Carb Pumpkin Butter

• 1 (14-15 ounce) can organic pumpkin puree (not pumpkin pie filling)
• 1/4 cup hard apple cider
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon maple extract (optional)

In a small slow cooker, combine all ingredients. Cook on high for three hours – stirring every 30 minutes to an hour. Remove the lid and continue to cook on high, stirring occasionally, for an additional 30 minutes or until you achieve the desired consistency. Refrigerate in a tightly sealed container for up to one week, or freeze for up to one year.

Basic Low-Carb Old Fashioned

• 1/2 packet stevia (or a few drops of liquid stevia)
• 3 dashes bitters (we love using orange-flavored bitters for this)
• 2 ounces bourbon
• Splash of water
• Ice

1. In a short glass, combine the stevia and bitters, stirring to mix well.
2. Add the bourbon, water, and ice. Stir gently.
3. Garnish with an orange wedge (you can also muddle the orange with the bitters and stevia, if you wish).

Low-Carb Pumpkin Spice Old Fashioned

• 1/2 packet stevia (or a few drops of liquid stevia)
• 3 dashes bitters
• 1 teaspoon low-carb pumpkin butter
• 2 ounces bourbon
• Splash of water
• Ice
• Freshly grated nutmeg (optional)

1. In a short glass, muddle together the stevia, bitters, and pumpkin butter.
2. Add the bourbon, water, and ice. Stir gently to combine.
3. Garnish with a fresh grating of nutmeg.

photo credit: garlandcannon Pumpkin Person via photopin (license)