If you didn’t hear, yesterday was the Autumnal Equinox. You can check out my latest fall post here!
I can skip all of my yapping and excitement about fall cuz I did a lot of that in yesterdays post. But to sum it up, I am SO happy and excited that it’s fall.
This is gonna be a shorter post for a multitude of reasons. Number one: I forgot I was supposed to publish this today so I’m writing this super last minute. Number Two: As I said before, yesterdays post was super long and I’ve sort of run out of things to say for the moment. Number Three: This is a really simple and straightforward recipe.
However, I do have a long weekend coming up because I have Friday off from school. Very much looking forward to catching up on blog things I have been procrastinating. Also sleep. Sleep would be nice.
Oh, and this coming weekend is the last weekend before October. This is super exciting because it means on Friday I get to unpack all my Halloween clothes! But it’s also kinda stressful because I set a due date for part of my project for the end of the month, and it’s starting to get a lil tight. But it’s ok, we’ll make it work.
Ok, I’m actually gonna talk about this pumpkin apple butter now. Every year, I look forward to making pumpkin butter and apple butter. And although both are wonderful concoctions on their own, I thought why not smush them together. And thusly, this spread was born.
Describe this Pumpkin Apple Butter to Me:
Taste: Apple butter has this very unique flavor, sort of like a more concentrated apple cider flavor. It’s not too sweet, and has just the right amount of cinnamon to compliment the apple and not overpower it. The pumpkin adds this warmth to it, that creates a new flavor, perfect for cozy rainy mornings.
Ease: This recipe is a great weekend activity because it only takes about 10 minutes to toss everything together, but it cooks for 6 hours. During this time your house will fill up with the smells of fall, and it’s just so cozy.
Why Don’t I Just Buy Apple Butter?
Ok this is a valid question because I both buy and make apple butter. Store bought apple butter can be great for recipes, but homemade is far superior by itself. You can control your spices and sweeteners, and you know exactly what you’re putting into it. But the very best part is the experience of making apple butter. It makes the kitchen smell so so so tasty, and it even feels like it makes the room warmer.
What’s in This Recipe?
We have a very straightforward, ingredient list here. Pumpkin puree, spices, apple cider, maple syrup, vanilla, and apples. That’s it. Nothing crazy, all stuff you probably already have lying around.
Ok that’s all. I said it would be a short post didn’t I? I have a lot of homework to do, but I think my next post is on Saturday, so stay tuned! And on Tuesday you know exactly what kind of recipes will start creeping out…
Homemade Pumpkin Apple Butter
Ingredients
- 1 15 ounce can pumpkin puree
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup regular apple cider
- ½ cup maple syrup
- 1 Tablespoon vanilla extract
- 4 cups peeled and cubed honeycrisp apples
Instructions
- In the bowl of your crockpot, whisk together the pumpkin puree, spices, salt, apple cider, maple syrup, and vanilla until combined. Add in the apple, and stir with a wooden spoon to evenly coat the apples.
- Cover and cook the mixture on medium heat for five hours, stirring every once in a while.
- Pour the mixture into a blender and blend until smooth. Pour back into the crockpot and cook covered on medium heat for 1-2 more hours, or until slightly thickened. Let the mixture cool before transferring to a glass jar. Pumpkin apple butter stays good in the fridge for up to one month.