PUMPKIN APPLE BUTTER
I found this on my MSN homepage. It has a recipe section. I think it's a Libby recipe. It caught my attention because, first of all, I love pumpkin. But I had wanted to try to make apple butter, but didn't find any that didn't make a vat of it. I don't want to make that much, afraid it might be too much for us to eat. Hope you enjoy this. It's really easy and quite tasty.
Provided by Jamia Motsinger
Categories Spreads
Time 1h5m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a heavy saucepan.
- Bring to a boil.
- Reduce heat to low.
- Cook, stirring occasionally for 1-1/2 hours.
- Store in airtight container in fridge for up to 2 months.
- Great on bread, biscuits, waffles and pancakes.
Nutrition Facts : Calories 44.5, Fat 0.1, Sodium 3.5, Carbohydrate 11.4, Fiber 0.3, Sugar 9.5, Protein 0.3
CHUNKY PUMPKIN APPLE BUTTER
Grated pumpkin, applesauce, sugar, and spices make this a sweet treat!
Provided by sueb
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 1h40m
Yield 32
Number Of Ingredients 5
Steps:
- Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.
Nutrition Facts : Calories 30.7 calories, Carbohydrate 8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 7.5 g
APPLESAUCE APPLE BUTTER
Make and share this Applesauce Apple Butter recipe from Food.com.
Provided by weekend cooker
Categories Low Protein
Time 8h5m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in slow cooker.
- Cover and cook on high 8-10 hours, and remove lid during the last 4 hours.
- Continue to let it cook, stirring occasionally.
Nutrition Facts : Calories 397.6, Fat 0.4, Sodium 8.3, Carbohydrate 104.3, Fiber 4.4, Sugar 96.8, Protein 0.7
APPLE APPLESAUCE PUMPKIN BUTTER
Just put this in pressure cooker said i wasn't ready for anything pumpkin yet thought about making applebutter didn't have all ingredients and this was what I had on hand and decided to try enjoy Happy Fall
Provided by Catherine Ferensic @bubbiedude
Categories Spreads
Number Of Ingredients 14
Steps:
- Peel granny Smith apples core cut
- Add 2 sticks butter to pressure cooker and add fruit and pumpkin spices
- Add 1 cup water and spices put on slow cook for 12 hours
PUMPKIN APPLESAUCE PIE
Make and share this Pumpkin Applesauce Pie recipe from Food.com.
Provided by Sydney Mike
Categories Pie
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Invert the pastry over a 9-inch deep dish pie pan, center it & gently tuck the pastry into the pan without stretching it, then sculpt the edge into an upstanding ridge.
- Place the pie shell in the freezer for at least 30 minutes.
- When ready to prebake it, preheat the oven to 400 degrees F.
- Tear off a sheet of aluminum foil at least 15 inches long, carefully press it into the pastry until it fits like a second skin, & then arrange the excess foil on either side so that it points out like a pair of wings ~ Bunching it up underneath will deflect the heat, which you don't want to do! Fill the foil with about 1 1/2 pounds of dried beans, pushing them up the sides a little to keep the pastry snug against the pan.
- Bake the shell on the center rack for 20 minutes, then remove it from the oven, & with hands protected, grasp the foil on either side & slowly lift the beans out of the shell.
- Use a fork to poke the bottom of the pastry 4 or 6 times, twisting the fork slightly to enlarge the holes, so that steam can escape & help prevent the pastry from puffing up.
- Put the pie shell back in the oven & bake for another 7 to 8 minutes, then let it cool on a wire rack for at least 15 minutes, while making the filling. Turn the oven down to 350 degrees F.
- In a medium-size bowl, whisk the eggs until foamy & blended, then whisk in the maple syrup & vanilla. Set aside.
- In a small mixing bowl, combine brown sugar, flour, salt & spices, then whisk this into the egg mixture.
- Whisk in the applesauce & pumpkin, blending until smooth, then ladle the filling into the partially baked crust.
- Place the pie on the center oven rack & bake 50 to 55 minutes. To check the pie for doneness, give the pan a quick little shake ~ The filling should not waver but should appear set in the middle. The sides might have puffed & have a flat finish while the center will be more glossy, indicating that the pie is ready to be taken from the oven & set on a wire rack to cool. Although it is very good warm, the apple flavor is more pronounced when the pie is cold.
- If served cold, refrigerate the pie loosely covered with a sheet of waxed paper.
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PUMPKIN APPLE BUTTER (3 WAYS) - GARLIC & ZEST
From garlicandzest.com
4.2/5 (5)Total Time 1 hr 15 minsCategory CondimentsCalories 98 per serving
- Add the ingredients to the Instant Pot and stir. Turn on the pressure to high and cook for 12 minutes. Let the pressure naturally fall in the pressure cooker.
- Add the ingredients to a large pot or Dutch oven and stir to combine. Bring to a boil. Reduce heat to a simmer and cook for 20-30 minutes, or until the apples are soft and falling apart, stirring regularly every 5-10 minutes or so.
- Add the ingredients to the slow cooker and stir to combine. Turn the slow cooker onto low and cook for 6-8 hours or until the apples are falling apart and very soft, stirring occasinally.
- Use an immersion blender to puree the apples and pumpkin mixture until smooth. (If you don't have an immersion blender, you can pulse the fruit mixture in a food processor or blender).
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- Place the sliced apples, pumpkin, water (or juice), cinnamon, and pumpkin pie spice in a large pot or saucepan set over medium heat. Add sugar if desired.
- Use an potato masher, immersion blender, blender or food processor to "puree" the apples, keeping it slightly chunky.
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