How many times have you read , “I love pumpkin season” this Vegan MoFo? Lots I’m sure. People love pumpkin man, they just do. So, sorry you have to hear this again but, I love pumpkin season. Lots. I’ve already talked to you about How KISS Can Help You Cook A Perfectly Roasted Pumpkin, which will set you up perfectly to talk about a nutritious “butter” that’s masquerading itself as delicious bowl-licking treat. I’m of course talking about Pumpkin Apple Butter, and it’s good.
I call this recipe a butter but it isn’t really, it’s more of a puree. That said, I use it as I would a butter- hence the name. This creamy puree is made from 4 ingredients so I consider it to be a basic recipe. There is a lot more you could do with this so by all means add things you think will go good once the “base” is done. Mix things up! That’s the beauty of simple food. You can learn the basic technique of a recipe, then add to it as your culinary skills grow or to suit your own taste buds.
Speaking of taste, did I mention this tastes awesome? It does. It’s sweet (from the apples) and creamy (from the pumpkin) and cinnamon-y and perfect to:
- Stir 1-2 spoonfuls into hot oats to transform them into a warm bowl of goodness
- Use in place of butter/jam on toast or biscuits
- Use in place of applesauce in baked goods (I’ve done this w/muffins & it worked great)
- Use it as baby food.
- Add to canine food as a supplement/treat
- Add nuts and goji berries for a tasty snack
- Eat straight from the pot
Top pancakes or waffles with it, smother pan-fried temeph in it, and so much more. It’s versatile, nutritious, and yummy.
If you already have your pumpkin roasted (I did) then this recipe comes together in a snap. If not, it’s still easy but you’ll have more time involved in the pumpkin roasting.
Pumpkin Apple Butter
- Small (2-4 lb) roasted pumpkin (use this for directions)
- 6 small-medium size apples (I used Gala apples, use a sweeter apple for a sweeter butter and a tart apple for a more tart flavor)
- Cinnamon to taste
- Salt to taste
Using a food processor or hand blender, puree roasted pumpkin until smooth. Set Aside.
Peel and core apples, then dice. You could skip this step if (the apples are organic) you want but the skins really hinder the quality of the finished product. I recommend peeling. Don’t worry about dicing the apples perfectly either, just small enough to cook up quickly- we’re going to puree them anyway so this is just to get them cooked.
Toss apples and cinnamon (I like a lot of cinnamon, maybe you don’t- add what you like) into a large pot with 1/2 cup water and a dash of salt. Cook on medium until the apples are nice and soft. Remove and puree until smooth. Put back into the pot. Add pumpkin. Stir until fully combined. Taste to ensure there’s enough cinnamon and salt, add more if necessary. Cook until heated through.
Serve up and enjoy!