This butter is versatile and goes on everything from cheesecake to morning pancakes. It takes less than 30 minutes to get everything into the slow cooker and then the rest is well…like butta.
I have made this with both a fresh pumpkin and pumpkin puree, and they booth taste phenomenal. I do prefer the fresh pumpkin. Just because I love saying I baked pumpkin butter from a fresh pumpkin. 🙂
My dad is from Texas, and he is always reminiscing about his years as a young man in Texas and his aunts spending hours in the kitchen canning everything from pears to figs. I enjoy making up a batch of something to bring back the taste of home for my Pop. I have yet to conquer pear preserves for him. I’m still working on that one. Stay tuned. 🙂
- “An apple a day keeps the doctor away”
- Valuable source of pectin, a soluble fiber that can help lower “bad cholesterol” and prevent colon cancer
- Reasearch has found that adults who eat apples have smaller waistlines, less abdominal fat, and lower blood pressure than those who don’t.
- Current research shows apples may prevent asthma in children
- Rich in flavonoids – good for heart and lungs
- Good source of potassium, which can prevent fluid retention
- Note: Keep apples away from heat and light which will deplete the vitamin C content. Try keeping them in a plastic bag with air holes in the fridge, or a cool, dark cupboard.
- Prepping apples: If you make apple chips place slices in a bowl of ice coldwater with 1-2 tablespoons of lemon juice to prevent browning.
- 10-12 apples, peeled, cored and sliced
- 1 pumpkin pie pumpkin or 29 oz can of pumpkin purée
- ½ cup maple syrup
- 2 tsp pumpkin pie spice
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- Place apples in slow cooker. In a medium bowl, pumpkin pie spice and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
- If using a pumpkin pie pumpkin cut the pumpkin in half and clean out seeds. Place pumpkin on cookie sheet bake in the oven for one hour at 350. Once done remove from oven and let cool. Once cooled remove the husk and slice pumpkin into pieces. Then place pumpkin pieces into the crockpot along with the apples and allow it to continue cooking. If using canned pumpkin purée you can add the pumpkin to crockpot and continue.
- Remove cover, stir in vanilla extract and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
- Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months