• Mary Dellene

Spiced Pumpkin Apple Butter

There is nothing like cooler weather and holiday lights to put me in the mood for nostalgic comfort food. One of my childhood favorites for fall and winter is yummy apple butter. This is a classic mid-western country dish that warms my heart. I remember whenever my family would make a visit to nearby Amish country, when I was growing up, we always came home with apple butter to spread on toast, pancakes or waffles.

Then I discovered the joys pumpkin butter and I was torn between the two as far as a favorite.

Of course, traditional apple butter is made with lots of refined white sugar and although home-grown Amish apples are certainly organic, commercial apples have some of the highest pesticide residue of any fruit or vegetable.

When my beloved great-aunt told me how easy it is to make apple butter or pumpkin butter in the slow cooker, I knew my problem was solved. In this recipe I combine organic pumpkin and organic applesauce, spice it up, turn the crockpot on low and wake in the morning to one of my favorite breakfast foods ever! It cooks while I dream of country fairs and Amish quilts.

It keeps well in the refrigderator but, remember it has no artificial preservatives so use it up within a week or two. (Usually not a problem) You can freeze some if you think you will not use it all.

Enjoy your Spicy Pumpkin Apple Butter on gluten-free toast, muffins, waffles or whatever. I especially love it with cashew, almond or peanut butter. If you are eating grain-free, spread some nut or seed butter on apple and/or pear slices and top with Pumpkin Apple Butter. You can also mix it into holiday recipes for muffins, brownies, cakes, cookies and so on.

I am packing mine into pretty jars and giving them as holiday gifts this year.


Spiced Pumpkin Apple Butter

  • 1 23 oz. jar organic applesauce

  • 1 15 oz. can organic pumpkin

  • ¼ cup coconut sugar

  • ¼ cup maple sugar

  • 2 tsp cinnamon

  • 1 tsp pumpkin pie spice

  • Dash sea salt

Combine all in a slow cooker (crockpot) and cook on low for at least 8 hours.

Allow to cool and transfer to jars.

Keep refrigerated and use within 7 – 10 days.


#pumpkinapplebutter #slowcooker

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