This Fall season, I have a lot of new recipes on my list to try. Starting out with this recipe for Crock Pot Apple Pumpkin Butter. I have three different versions of the recipe in mind, one using fresh roasted pumpkin, pumpkin puree from the can and this one using pumpkin pie filling which already has all the spices of cinnamon, cloves and nutmeg. Using canned pumpkin is great for convenience, and can easily be made during a weekday.
Crock Pot Apple Butter
Ingredients:
- 5 Granny Smith Apples*, peeled, cored and chopped
- 1 30-ounce can pumpkin pie filling
- 1/4 cup brown sugar
Directions:
- Put chopped apples, pumpkin pie filling, brown sugar and vanilla into crock pot. Stir. Cook on low setting for at least six hours. If possible, stir occasionally.
- When apples are mushy, put the mixture into a blender and blend/pulse until smooth. (You can also use and hand blender). Or, if you are like me, leave it a little chunky!
I’m eager to make several more batches with fresh pumpkin with a few different ingredients after our trip to Bishop’s pumpkin farm.
October 10th, 2012 at 10:08 am
Awesome recipe! I will have to try this out over the weekend.
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October 16th, 2012 at 6:06 am
I make fruit butters frequently with various wild foods, but had not thought of adding pumpkin before. The mixture should be great with tart fruit like rowan berries. Thanks for the idea, gives me a chance to experiment over the weekend.
October 16th, 2012 at 6:20 am
Apples and pumpkin are a great pair that I think go very well together. I’d be interested in hearing how the pumpkin turns out when combined with the berries.
October 17th, 2012 at 6:26 am
Love how easy this is! I would never have thought to use pumpkin pie filling. Great idea.
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October 17th, 2012 at 6:56 am
Thanks Joanne!
October 18th, 2012 at 3:20 am
So sweet. I want to try it next week. Carpet cleaning apple valley