Pumpkin Apple Butter

Holidays & Special Occasions Thanksgiving Pumpkin Apple Butter

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    • #265594

      2 cans (15 oz each) 100% pure pumpkin
      2 cups applesauce
      2⁄3 cup packed light-brown sugar
      11⁄2 Tbsp grated fresh ginger
      1 tsp ground cinnamon
      1 tsp nutmeg

      1. Stir all ingredients in a heavy, medium saucepan until blended. Bring to a boil, stirring often.

      2. Reduce heat to low and simmer uncovered, stirring often to prevent scorching, 30 minutes, or until mixture is very thick.

      3. Cool, spoon into containers, cover and refrigerate.

      Planning Tip: Can be refrigerated up to 2 weeks.

    • #402218

      This is really good. I had Pumpkin Apple Butter for the first time –about a month ago.
      I’m going to make this one Sunday. Thanks

    • #402231

      Cool! Let me know how it goes! 🙂

    • #402237

      I have made Apple butter before but never with pumpkins…sounds good..

    • #402362

      Can you can it like I do apple Butter?

    • #402373

      I would think so. I’d think it would last about as long as apple butter does, but I’m not sure.

    • #402377

      Oh yes can it up. rtebalt you are right on this one. has anyone canned pumpkin ?

      I had a friend some time ago do this–but she lost her recipes in moving. With all these pumpkins out here right now— It would come in handi.

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Holidays & Special Occasions Thanksgiving Pumpkin Apple Butter