Velvety Pumpkin Apple Butter

A close up look at a jar of pumpkin apple butter.

5 from 1 vote

A velvety smooth, creamy, pumpkin-apple butter. The addition of apple drastically reduces the amount of sugar needed. The yield for this recipe is big- 6 cups. It will seem like a ton, but it will go fast! Feel free to cut the recipe in half.

Prep Time20

Cook Time7

Total Time7 20

Course: Condiment

Cuisine: American

Servings: cups

Calories: 254kcal

Author: Michelle Miller

Equipment

Slow Cooker

Ingredients

6 pounds pumpkin (I used 1 1/2 pumpkins)
2 1/2 pounds apples (I used 10 small pink lady apples)
1/2 cup water
5 cinnamon sticks
1/4 cup coconut sugar sub honey, maple syrup, or date syrup (or even allulose)
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
fresh ground nutmeg to taste
1/2 teaspoons sea salt
1 teaspoon vanilla extract

Instructions

Slice, peel, and core the apples.
Add the apples, water, and cinnamon sticks to a crock pot, and cook on high for 1½ hours.
Preheat oven to 400º F. Line a 1/2 sheet pan with parchment paper and set aside.
Cut the pumpkins in half. Scoop the seeds and pith out. Place the pumpkins flesh-side down in a baking dish, and add ¼ cup of water. Cover tightly with foil, and bake for 30 minutes. Allow the pumpkin to cool.
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.
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.
Turn off heat, and stir in vanilla. Allow to cool prior to storing the pumpkin apple butter in glass jars or storage containers.

Nutrition