Pumpkin Apple Butter
Pumpkin Apple Butter made with steamed apples and pumpkin puree. Make this quick recipe in a blender or food processor and then spread on biscuits or add to oatmeal!
I’ve been on a blender kick lately (making all the homemade salsa and creamy potato soup) and decided to recreate my favorite apple butter with a fall twist. This recipe is great for using leftover pumpkin puree.
Pumpkin Apple Butter Ingredients
You only need a handful of ingredients to make this simple pumpkin apple butter:
- Steamed apples
- Pumpkin puree
- Granulated sugar
- Lemon juice
- Pumpkin pie spice
- Maple syrup
How to Make Pumpkin Apple Butter
There are a few different methods when it comes to making apple butter. Some prefer to cook it low and slow in a slow cooker, while others let it simmer on the stove for hours. This recipe comes together in minutes in the blender.
- Core, peel, and dice the apples.
- Steam the apples for 8-10 minutes.
- Add apples and remaining ingredients to a blender.
- Pulse until desired consistency.
Tips for Making Pumpkin Apple Butter
Be careful not to over-blend your ingredients or the apple butter will be too thin. If you want something a little more chunky, try this Chai Spiced Applesauce or these simple Sautéed Cinnamon Apples.
I like this recipe even more the next day after the flavors have had time to marry in the refrigerator. Spread it over warm, fresh bread or add it to your favorite creamy oatmeal.
More Pumpkin Recipes
Ingredients
- 2 apples peeled and steamed
- 1/4 cup pumpkin puree
- 1/2 cup granulated sugar
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1.5 tsp lemon juice
Instructions
- Core, peel, and dice your apples.
- Steam them for 8-10 minutes or until soft.
- Add all of the ingredients to a blender and pulse until desired consistency.
- Store in the refrigerator.
- Use within 10-14 days.
Sounds so yummy, especially for the fall season! Thanks for linking up with Merry Monday!
This looks great.
Hi – I would love to make this as part of our teacher gifts this year – how long can it be left out of the fridg after making?
Can’t wait to try this! What kind of apples did you use?
Hi Sara- I used green granny smith apples.
How do you can this wonderful pumpkin apple butter?
I’d warm the pumpkin apple butter in a pan on the stove top, then just fill the clean jars almost to the top (leave about 1/2-1 in.), put on lids and rings and boil in a water bath for 15-20 minutes.
Thanks for that tip, Anna!
can you can this?
Hey Linnea- I’ve never canned anything before, so I’m really not sure! I would imagine so, but I can’t say for sure. Sorry! 🙂
Yes you can can this.
NO you cannot safely Can this. Pumpkin is on the NO can list unless it is in chunks in liquid. This is only safe if kept refridgerated.
You can buy canned pumpkin purée and even canned pumpkin butter, so I don’t know why it would be unsafe to can.
this looks really sweet! I am going to try it!
Thanks so much for sharing. I can’t wait to make this. When I do I’ll link it back to you. Pinned it also.
It was delicious! We didn’t have English muffins, so I just put it on buttered toast, and Jett said it was the “best thing ever.” When Jack’s piece fell on the floor the first time, Jett volunteered to eat it. When Jack’s piece fell again, Jett looked at me beseechingly and said, “I’d still eat it.” 🙂 And the tag was so cute, too. Thanks for the fall treat.