Ingredients:
15 oz can pumpkin puree (not pumpkin pie filling, I used my Seminole pumpkin)
2 medium apples, diced
1 cup apple juice
½ cup packed brown sugar
2 teaspoon cinnamon
¼ teaspoon nutmeg
Directions:
Combine all ingredients in a small saucepan and heat over medium heat until it comes to a boil.
Reduce heat to low and simmer for 30 minutes.
Allow mixture to cool 15 minutes.
Using a Emulsion blender, blend until smooth or place mixture in a food processor and blend until smooth. If using the food processor wait until cooled.
Serve immediately or refrigerate.
source: HERE
Looks like you have been busy and finding lots of great recipes for your pumpkins. I bet this is a winner. Your picture is great. I love the colors of the butter.
ReplyDeleteYou are going to love why I made this- I have about 20 pumpkins left, so always looking for new ways to use them. I bought Gabe a bag of apples when we got to Lake city. They aren't aren't the best- and Gabe doesn't care for them. I hate wasting anything and this recipe was perfect for using up the apples! Gave Polly a jar and she loved it. No canning on this one- just pop in fridge.
DeleteI love a piece of toast with cream cheese and pumpkin butter with coffee in the morning. Thanks for sharing at the What's for Dinner party!
ReplyDeleteIt's a great combo and I also love having for breakfast.
DeleteThanks for stopping by.
I am so ready for this.
ReplyDeleteGood eats Dottie!
DeleteYour Apple Pumpkin Butter sounds delicious, Linda, and I love how quick and easy it is to make! Thank you so much for sharing, and for being a part of The Hearth and Soul Link Party. I hope you will visit again later today when the party is live. Have a lovely week!
ReplyDeleteI will be trying this!! Thank you for sharing at our apple celebration of Celebrate 365 Blog Party!
ReplyDeleteHi Jan- Do you follow me? If so, I going to make a Trader Joe Pumpkin butter soon!
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