Pumpkin Apple Butter Recipe

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A few years ago, I decided to try my hand at canning. This first recipe I tried was such a success that I've been canning like crazy ever since! You'll love the truly autumn flavor of this apple butter.
TOTAL TIME: Prep: 5 min. Cook: 2 hours + freezing
MAKES:40 servings
TOTAL TIME: Prep: 5 min. Cook: 2 hours + freezing
MAKES: 40 servings


  • 1 can (29 ounces) solid-pack pumpkin
  • 2 cups apple cider
  • 1 cup applesauce
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Nutritional Facts

2 tablespoon: 37 calories, 0g fat (0g saturated fat), 0mg cholesterol, 4mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 0g protein .


  1. 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. Yield: 5 half-pints.
Originally published as Pumpkin Apple Butter in Cookin' Up Country Breakfasts Cookbook 1994, p50

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galinthewoods 18286
Reviewed Dec. 20, 2012

"A great way to top French toast and you can't find this exact flavor in the store!"

Budzmom 20157
Reviewed Jun. 7, 2009

"is there a way to process something like tis in a water bath? Since it is a cooked product, I bet 10 minutes in a water bath would do it.It sounds great and I wil try this__"

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