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

37 calories: 2 tablespoon, 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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Reviewed Dec. 20, 2012

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

budz mom
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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