Stovetop Pumpkin Apple Butter
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Pumpkin apple butter is a delicious blend of fall flavors, combining sweet apples and spiced pumpkin into a smooth, spreadable treat, made on the stovetop in less than an hour. Perfect for slathering on toast, pancakes, or buttermilk biscuits, this cozy spread brings warmth and sweetness to any fall meal.
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You know it’s September so it’s all about apples and pumpkins around here and what better than combining the two? I am an apple butter girl-I prefer it over jam or jelly any day.
I got to thinking when making my Pumpkin Pie Dip the other day that I should try to add some pumpkin to my favorite apple butter recipe.
I don’t do the crockpot method of apple butter making that I see all over Pinterest-I’m the impatient sort when it comes to getting my apple butter fix-I make mine in less than an hour on the stove and I promise it’s every bit as delectable as long-cooking versions. Add pumpkin to the mix and this is a fall favorite!
Ingredients
- pumpkin puree (not pumpkin pie filling!)
- apples
- apple juice
- brown sugar
- cinnamon
- nutmeg
Step by step
It is so easy to make this pumpkin apple butter on the stovetop!
- Combine the ingredients in a saucepan and bring to a boil.
- Reduce heat and simmer 30 minutes.
- Cool for 15 minutes, pour into a food processor and blend until smooth.
It’s that easy!
Serving suggestions
I like to eat this apple pumpkin butter on toast, muffins, drop biscuits, rolls, or cinnamon pita chips. It’s also great stirred into pumpkin oatmeal, as a topping for waffles or pancakes, or anywhere you want to add a little sweet autumn flavor!
FAQs
Yes! Cook ingredients in a crock pot on high for 8 hours, then reduce heat to low for an additional 4 hours. Blend once cooled.
To make this recipe in a pressure cooker, cook on high pressure for 20 minutes and allow a natural release. Blend once cooled.
You can use your favorites but I prefer softer apples like Fuji, Golden Delicious, or McIntosh. You can also mix and match.
Tips for best results
- You can blend the pumpkin apple butter with a food processor, immersion blender, or even a regular blender (affiliate link)
- If you plan on freezing the apple butter be sure to use freezer-safe jars and leave 1/2 inch of space to allow for expansion (see this guide to jar selection)
You might also like my famous Apple Cinnamon Bread, Dutch Apple Crumble Pie, or Peanut Butter Apple Crisp.
If you try this recipe please comment and rate it below, I love hearing from you!
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Pumpkin Apple Butter Recipe
- Total Time: 60 minutes
- Yield: 20 1x
Description
Adding pumpkin to this fast and easy apple butter makes it even more delicious and a fall favorite!
Ingredients
- 15 oz can pumpkin puree (not pumpkin pie filling!)
- 2 medium apples, peeled, cored, and diced
- 1 cup apple juice
- 1/2 cup packed brown sugar
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Combine all ingredients in a small saucepan and heat over medium heat until it comes to a boil.
- Reduce heat to low and simmer for 30 minutes.
- Allow mixture to cool 15 minutes.
- Place mixture in a food processor and blend until smooth.
- Serve immediate or refrigerate until use.
- Eat within one week.
Notes
- You can blend the pumpkin apple butter with a food processor, immersion blender, or even a regular blender (affiliate link)
- If you plan on freezing the apple butter be sure to use freezer-safe jars and leave 1/2 inch of space to allow for expansion
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: about 2 tablespoons
- Calories: 52
- Sugar: 10.4 g
- Sodium: 4.1 mg
- Fat: 0.1 g
- Carbohydrates: 12.9 g
- Protein: 0.4 g
- Cholesterol: 0 mg
So happy with this recipe. I did make some healthy alternatives to decrease the sugar. Instead of brown sugar, I used golden Monk fruit, which reduces blood sugar levels and tastes just like sugar but is better for me- it is also a 1:1 ratio with sugar, so I don’t have to change any recipes. ,
Very good, one of my favorite recipes on your site!
I made this with freshly made puréed pumpkin and Granny Smith apples, and multiplied the recipe by 4. It is delicious! My multiplication yielded 7 pints to share and enjoy and I’ve received great reviews so far. Thank you for sharing the recipe. It tastes exactly like Fall!
Hi. Can this be canned?
Thank you
Hi Linda, I’m sure it can be canned like other jams and jellies but I honestly know nothing about the canning process so I can’t help with how to do that.
Oh my goodness this is so delicious thank you for sharing!!!God Bless You!!!
Hello Melissa,
I’ve been looking for an easy recipe for pumpkin apple butter and I stumbled across this yesterday. I just made it, my house smells like fall.
The only thing I changed was the apple juice, I didn’t have any so I used apple cider and I’m cooking it just a little longer because I used Granny Smith apples. I can’t wait for it to cool down so I can taste it.
Thank you so much for your recipes, I will be trying more of them.
I hope you enjoyed it Rebecca!!
Perfect for fall! Turned out great!
Can you make this to can for later?
Do you leave the peeling on the apples?
Hi,
So when you make apple butter is this the recipe you use minus the pumpkin? I want to try both ways. Have you tried canning or freezing this?
I haven’t canned or frozen this Cindy but this is about what I do with apple butter-I just use one or two more apples in place of the pumpkins!
This would make a great hostess gift. Yum!