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
- 5 Granny Smith Apples*, peeled, cored and chopped
- 1 30-ounce can pumpkin pie filling
- 1/4 cup brown sugar
- 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.