Pumpkin Apple Butter

This is my first time making or even having apple butter. I was allured by the simple idea of these smells filling the kitchen on this first day of October, even if it was 100°F outside.


  • 4 large apples, multiple varieties
  • 2 cups pumpkin puree
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Core and cut apples into slices* and place in your slow cooker on high for 4 hours. Check periodically and mix to make sure no apples are sticking to and burning on the bottom. Around hour 2, add in your pumpkin puree. When apples are tender, about hour 3, transfer apples and pumpkin to a blender and blend on high until smooth. Return mix to the slow cooker and add sugar and spices. Mix and let cook for the remainder of time. Let cool before storing.

* If you don’t have a blender that will pulverize the skin of the apples, I recommend  peeling before cooking.

I am excited to try the pumpkin apple butter out on different things. I think it would taste amazing in a reinvented PB&J. Maybe an almond butter and pumpkin apple butter sandwich, served Panini style? So many possibilities!

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