Nothing says fall like pumpkin. And apples. And copious amounts of cinnamon, ginger and nutmeg. Soul soothing flavors. This Pumpkin Apple Butter is sure to be a seasonal tradition for me.
I have never made pumpkin butter before. I figured without the cup + of sugar it calls for, it probably wouldn’t really work. Although it’s a sweet vegetable, it’s not sweet like fruit. This year, I decided a few apples would probably add a good tang, and allow me to severely cut back the amount of sugar required. Turned out BETTER. THAN. IMAGINED.
And I only needed to add 1/4 cup of sugar, and that’s for a pretty large amount –> the total yield was 6 cups! I really thought it would cook down more than it did.
Let me tell you how sad I was to end up with such a giant quantity. Not at all.
I actually thought I would have to freeze some of it, but here we are, a week after I made it, and at the rate it’s disappearing, I don’t think that’s going to be necessary.
I’ve been enjoying it lots of different ways– swirled into oats (with pecans), with apple slices (and pecans), and my favorite so far- topping my morning yogurt (with a nice crunchy spattering of — pecans!). See a pattern here? Pumpkin butter goes REALLY well with pecans.
I made this in my slow cooker, but really, it can easily be adapted to be made in a pot on the stove. But having this slowly simmering, spreading the heavenly spicy aroma through your house, is almost as wonderful of an experience as eating it.
This would make a wonderful gift. Lately, I have been trying to remember these “great gift ideas” I come across, so when the it gets just a little bit closer, Christmas shopping should be a snap. I’ve started a Pinterest Board titled “Gifts for the People I Love.” Feel free to scour it for ideas! It doesn’t have many, because I want it to be easy to navigate, and have the things on it I am serious about buying for people this year. Send me Pins if you have ideas for me to add!
And if you just want inspiration for healthy cooking tips, beautiful clean recipes, and fitness motivation, follow me on Pinterest.
This batch certainly isn’t going to be gifted. It simply won’t last long enough! But I see more batches in my near, near future.
- 6 pounds pumpkin (I used 1½ pumpkins)
- 2½ pounds apples (I used 10 small pink lady apples)
- ½ cup water
- 5 cinnamon sticks
- ¼ cup natural molasses sugar
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- freshly ground nutmeg, to taste
- ½ teaspoon sea salt
- Preheat oven to 400 f.
- Slice and core the apples. If you don't have a quality blender, consider peeling the apples. I don't have a Vitamix or Blendtec, but was able to blend the peels so they were imperceptible.
- Add the apples, water, and cinnamon sticks to a crock pot, and cook on high for 1½ hours.
- In the mean time, cut the pumpkins in half. Scoop the insides out. Place the pumpkins flesh side down in a baking dish, and add ¼ cup of water. Cover tightly with foil, and bake for 45 minutes.
- Allow the pumpkin to cool for a while. Once the apples are well cooked, add to a blender, and blend until very smooth.
- With a spoon, scoop out the roasted pumpkin, and add to blender with some of the apple. The pumpkin will be very thick, so mixing it with some of the apple mixture is necessary. Add water as needed to keep the blender running.
- Add the apple-pumpkin mixture back to the crock pot. Add the sugar, spices, and salt. Continue to cook on low for another 4-6 hours, stirring occasionally, until it is very thick.
- Turn off heat, and stir in vanilla.