Best 15 Apple Pumpkin Butter Recipes

APPLE BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
• To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

APPLE BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.

APPLE BUTTER AND PUMPKIN PIE

Steps:

• In a bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Reserve one-fourth of the dough for cutouts; shape into a disk. Shape remaining dough into a separate disk. Wrap disks and refrigerate 1 hour or overnight., On a lightly floured surface, roll large disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll small disk to 1/4-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on an ungreased baking sheet. Refrigerate crust and cutouts while preparing filling., Preheat oven to 425°. Mix eggs, apple butter, pumpkin, brown sugar, salt and spices; stir in cream. Pour into crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until center is almost set, 30-35 minutes. Bake cutouts on an upper oven rack until golden brown, 12-15 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired.

PUMPKIN APPLE BUTTER

Steps:

• In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened. Pour into freezer containers. Refrigerate up to 1 month or freeze.

APPLE-PUMPKIN BUTTER

Steps:

• Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.
• Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.
• Preheat the oven to 300 degrees F (150 degrees C).
• Pour apple-pumpkin mixture into a large, shallow roasting pan.
• Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.
• Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
• Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PUMPKIN APPLE BUTTER MUFFINS

Steps:

• Preheat oven to 350°.
• In a large mixing bowl, combine eggs, honey, pumpkin, oil, apple butter and vanilla; mix well.
• In another bowl, combine flour with remaining ingredients (except nuts).
• Add the dry ingredients to the pumpkin mixture and only mix until blended. Don't overmix. Add the nuts.
• Divide the batter equally among 24 paper muffin lined cups and bake for 30-35 minutes.

PUMPKIN APPLE BUTTER

Steps:

• Combine all ingredients in a heavy saucepan.
• Bring to a boil.
• Reduce heat to low.
• Cook, stirring occasionally for 1-1/2 hours.
• Store in airtight container in fridge for up to 2 months.
• Great on bread, biscuits, waffles and pancakes.

APPLE PUMPKIN BUTTER - CANNING RECIPE

Steps:

• 1. Combine the applesauce and pumpkin puree in a large pot. Bring to a gentle simmer and then reduce the heat. Cook over low heat for at least 1 hour, stirring every 10 minutes to prevent sticking. If the butter begins to spurt out of the pot, use a splatter shield to keep things neat.
• 2. After the first hour of cooking, stir the sugar, lemon juice and spices into the butter. Stir and continue to cook over low heat, until the butter is thick and spreadable, about 30 to 45 minutes.
• 3. When the butter is done, remove it from heat and ladle into freezer-safe jars. Butter can be kept in the freezer for up to 1 year.

CHUNKY PUMPKIN APPLE BUTTER

Steps:

• Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

APPLE - PUMPKIN BUTTER

Steps:

• Peel and core apples; reserve peels and cores. Combine peels, cores and 2 cups cider in saucepan. Bring to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes. Press mixture through food mill or sieve, to extract juice. Reserve juice; discard peels and cores.
• Meanwhile, combine apples with sugar, cinnamon stick and remaining 1/2 cup cider in large nonaluminum saucepan. Bring to boiling over medium heat. Reduce heat to low; cover and simmer, stirring occasionally, for 20 to 40 minutes or until apples begin to fall apart.
• Add reserved juice to apples, bring to boil. Reduce heat; simmer uncovered, stirring occasionally, 45 to 60 minutes or until thick. Discard cinnamon stick. Stir in pumpkin.
• Heat oven to 300 degrees. Pour mixture into large, shallow roasting pan. With oven door slightly ajar, bake, stirring every 15 minutes, for 1 to 1 1/2 hours, or until thick enough to spread.
• Spoon into sterilized 1/2 pint canning jars, leaving 1/2 inch headspace. Wipe rims and threads clean. Top with hot lids; screw bands on firmly. Process in boiling water bath 5 minutes ( or adjust time for altitude). Remove to wire rack to cool completely. Store in cool, dark place up to 6 months.

APPLE BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set. Cook's Notes: -If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven. -A tasty topping for this pie is praline pecans.

APPLE BUTTER PUMPKIN PIE

Steps:

• 1. In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg.
• 2. Add eggs; beat with wire whisk until combined.
• 3. Gradually stir in evaporated milk and milk.
• 4. Mix well.
• 5. Prepare and roll out pastry as directed. Line a 9-inch pastry plate with pastry.
• 6. Pour pumpkin mixture into pastry shell.
• 7. To prevent over browning, cover edge of pie with foil or a pie shield.
• 8. Place in a preheated 375 degree oven for 25 minutes.
• 9. Remove foil and bake about 25 minutes more or until a knife in center comes out clean.
• 10. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.
• 11. Serve with whipped cream, if desired.

RENEE'S PUMPKIN-APPLE BUTTER

Steps:

• Combine pumpkin, cider, apple, applesauce, and pumpkin pie spice in a skillet over medium-low heat. Cook, stirring frequently, until pumpkin-apple butter is thickened, 10 to 12 minutes. Add honey and stevia-sugar blend.
• Fill blender halfway with pumpkin-apple butter. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a lidded container. Repeat with remaining pumpkin-apple butter.

CROCKPOT APPLE PUMPKIN BUTTER RECIPE - (4.2/5)

Steps:

• Peel, core, and chop apples into small pieces. Spray slow cooker pot with cooking spray. Put chopped apples into crock pot with all the remaining ingredients. Stir until well combined and the apples are coated. Cook on low for six hours. Stir during the cooking time. If you notice the butter burning on the edges, add up to 1/2 cup of water, but only adding 1/4 cup at a time, as needed. Smooth the butter out with a potato masher, but if you want it completely smooth, you can run it through a blender or just let it cook down longer than 6 hrs.

PUMPKIN APPLE BUTTER

Steps:

• 1. Place 8 oz canning jars into canning rack. Submerge in water and bring to simmer. This will prevent them from breaking when you pour in hot liquid. Put lids in small saucepan of water, and simmer. Do not boil either. 2. Cut Arkansas Black Apples into 1-inch (2.5 cm) pieces. Cut Granny Smith apples into smaller dice. Cut pumpkin into 1-inch pieces. 3. Combine apples, pumpkin and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half. Add a pat of butter to decrease the instance of annoying foam, which has to be skimmed off the surface of the jelly later. 4. Stir in sugar, ground cinnamon, ground cloves and allspice, along with the lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple and pumpkin chunks remaining. Remove from heat. 5. Ladle into jars and can as you normally do. http://www.epicurious.com/articlesguides/holidays/summercooking/canning