Once your pretty pumpkins have served their purpose adorning the front porch or (coming up fast!) the Thanksgiving table, consider making them into a wonderful spread that you can enjoy all winter long!
Thanks to Cheryl, Alameda County local, for her inspiration and recipe she shared with us on Facebook. She says, "I don’t actually measure ... I slowly add, and taste, add and taste." Our favorite kind of cooking!
- 1 medium pumpkin
- 4-6 apples
- 3-4 tbsp vanilla
- 1-2 tsp salt
- 4-5 tbsp pumpkin spice (or your favorite fall spices)
- 2-4 cups sugar (or any substitute sweetener)
- Bake pumpkin in the oven at 350 degrees until soft. Scoop flesh from the skin, and purée until smooth
- Peel, dice, and sautée apples in a large sauce pan
- Add pumpkin puree to apples, and continue stirring over low-medium heat, allowing the mixture to cook down
- Slowly add in vanilla, salt, spices, and sugar, tasting as you go until you reach a desired spice level and sweetness
- Once you reach the desired thickness, allow the mixture to cool, then pour into heat-safe jars
Note: If you reduce the amount of sugar you add and don’t simmer it down all the way, it’s also just like applesauce.
Use this pumpkin apple butter to top off your breakfast toast. You may even have enough to pour it into smaller jars and share with friends and coworkers!