Ok everyone, it’s pumpkin spice season, and I’ve got a new recipe for you: pumpkin apple butter.
This is my last apple butter post for the year, I promise. After posting a recipe for Tart Apple Butter, Sweet Apple Butter, Cranberry Apple Butter, and then a couple of pastries also using apple butter (see Cranberry Apple Butter Danishes and Apple Butter Baked Brie), I can imagine that you may have started to get tired of the words “Apple butter” showing up on this blog all the time.
Still, this has been my (slight) obsession this year, and I really wanted to try making it with pumpkin… So, I did! And naturally, I had to share it with you. You can’t go making something as lovely as this and not post it on your food blog.
About this recipe
This recipe has a slightly milder taste than my other apple butter recipes, but the apple, pumpkin, and spices give it a delightful fall smell and taste, and I’ve been thoroughly enjoying eating this on toast in the morning with a cup of good coffee. The colour of it is also perfect, I think – which I always find exciting. Good food is good, but good food that’s pretty? Well, I think that makes it great.
What is apple butter
Apple butter is, basically, an old fashioned apple jam. Its texture is smooth and spreadable (hence the name “butter”), and it’s very simple to make.
How apple butter is made
This delicious homemade spread is even simpler to make than jam. Most jams are thickened by the addition of pectin and the high-heat process which allows pectin and sugar to bond. Apples are naturally high in pectin, and because of the long cooking time, the apple juice in the mixture reduces as it cooks, allowing the finished product to have a wonderful spiced flavour and thick, smooth texture.
Pumpkin apple butter variations
As I mentioned at the beginning of this post, I have made several different variations to my original old fashioned apple butter recipe.
You can also change up the recipe by substituting some of the apple in the recipe for other fruits. My favourites would be tart ones with a really full flavour, such as rhubarb, cranberry, quince, or raspberry. If you want to keep the flavour mild, you can try using peaches, blueberries, or strawberries as delicious additions.
Other changes you could make to this recipe would be to substitute the pumpkin for sweet potato or butternut squash purée; both of those would add a similar fall flavour, and should work out to yield almost the same result.
You can check out my other apple butter recipes (for now), at the links below:
- Tart Apple Butter (the original, old fashioned goodness)
- Sweet Apple Butter
- Cranberry Apple Butter
Ways to use pumpkin apple butter
As I mentioned before, you can use pumpkin apple butter as you would any jam, as a 1:1 substitute. You can also try making using this recipe in baking for homemade pastries, thumbprint cookies, jam bars, or however else you like to bake with jam.
I also love using my basic canning method to store jars of this away for the future, or to give as gifts to friends. Tie one of these jars up with some twine or string, and you have an adorable little hostess gift or stocking stuffer!
How to make your own pumpkin purée
If you have never made your own pumpkin purée before, I highly recommend trying it out! It’s a super cost effective, easy, and delicious way to make everything pumpkin. Check out this tutorial to see how it’s done, with step by step pictures!
To make this recipe, you will need:
- Ingredients (see recipe card)
- Apple peeler (hand peeler or peeler corer machine)
- Chef’s knife
- Paring knife
- Cutting board
- Measuring cups and spoons
- Glass measuring pitcher
- Large heavy bottomed saucepan
- Immersion blender, blender or food processor
- Jars, for canning (optional) or freezer safe containers
- Canning supplies (optional)
Pumpkin Apple Butter
Ingredients
- 9 cups apples about 9 medium, washed, peeled, and chopped
- 3 cups Pumpkin Purée
- 1/2 cups lemon juice
- 1/4 cups apple cider vinegar
- 1 cups water
- 2 cups brown sugar
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1/4 tsp. salt
Instructions
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Wash, peel, and chop the apples; put the pieces into a large heavy bottomed saucepan. Add the remaining ingredients.
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Bring the mixture to a boil. Reduce the heat, and simmer until the apples are soft.
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Use an immersion blender to purée the mixture until smooth. (If you don't have an immersion blender, you can purée the mixture before cooking in a blender or food processor.)
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Cook the apple butter for 6-10 hours, or until reduced by about 1/2, and the mixture has thickened and darkened to a rich, orange-tinged, ruddy brown.
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Can in jars, or store in sealed containers in the fridge or freezer until use. Use as you would any regular fruit jam or spread.
More great fall recipes:
- Tart Apple Butter
- Cranberry Apple Butter Danishes
- Pumpkin Cream Cheese Muffins
- Cinnamon Sugar Cookies
- Easy Apple Strudel with Filo Pastry
- Miniature Apple Turnovers
- Easy Homemade Applesauce
As usual, I’d love to hear if you make this recipe! Drop me a comment below if you did, or go ahead and tag me in your photos on Instagram @naomicakesofficial. It always makes my day!
Happy cooking, and I’ll be back soon!
–Naomi
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