Pumpkin Applesauce combines the best flavors of fall! Make and freeze some this apple pumpkin season! The perfect fall treat!
I love making applesauce. I do it every year! I get some apples from the local orchard and get to it.
This year I wanted to add some nutritional “oomph” into my sauce. But, my kids still need to eat it. I came up with pumpkin because 1 – it’s fall – isn’t everything flavored pumpkin? and 2 it packs a great punch of nutrition and my kids like the flavor.
The sugar is definitely optional, but to me it was such a small amount that I don’t mind sweetening a bit (pumpkin at least to me needs to be sweetened). It’s definitely not as sweetened as store bought sauce.
One more note for those who haven’t attempted Applesauce before, by cooking the apples on low (as per the instructions) there is no need to worry about burning them or not having any liquid in the pot with them. The apples will release their juice:)
The bonus of this sauce? Is your house smells amazing while making it!
- 30-35 Apples, peeled, cored and sliced
- 2 T cinnamon
- 1 T Vanilla
- 1 29 ounce can of pure pumpkin
- 1/4 C packed brown sugar
- 1/8 C white sugar
- Place apples in large pot with lid
- Cook on low temp stirring every 20-30 minutes
- When apples start to become mushy add in cinnamon and vanilla while stirring
- Add in pumpkin to mushy apples
- Stir in both sugars
- Cook for another 30 minutes to an hour
- Blend (I used an immersion blender but a mixer or blender would work too) until you have your desired consistency
- Allow to cool
- Store leftovers in refrigerator or freeze in zip lock bags for later use