Pumpkin Applesauce

Whenever possible, I like to make homemade versions of typically store-bought foods. That way you are really able to control the quality and quantity of ingredients that go into your product. Although I do occasionally buy applesauce from the grocery store, I love being able to make it fresh for my little man. The draw of store-bought applesauce is all the fun, creative flavors and combinations without any sugar added. So really, it’s not a bad thing to purchase. But I still love making things homemade, they always seem to taste better that way.

Pumpkin applesauce was something I had never thought of and totally jumped on as I knew Noah would adore it. I also love that this can be frozen for future use. Another great perk? It can be used as a replacement for oil in baking recipes to make the treats healthier.

Pumpkin Applesauce
recipe from Pennies on a Platter

2 1/2 pounds apples, peeled or unpeeled, cored and chopped
2 teaspoons ground cinnamon
Juice of 1 lemon
3/4 cup water
1/2 cup pumpkin puree
1 teaspoon pure vanilla extract

1. Mix together the apples, cinnamon, lemon juice and water in a medium sized pot. Cook over medium high heat and bring to a boil. Lower the heat and simmer for 45 minutes to an hour, stirring occasionally, until the apples are very soft. Remove from heat. Stir in pumpkin puree and vanilla.

2. For chunky applesauce: Use a potato masher to mash the apples to desired consistency.

3. For smooth applesauce: Transfer the apples to a food processor and pulse to desired consistency.

4. Serve at room temperature or cold. Store in the refrigerator for up to 1 week or freeze up to 3 months.


2 thoughts on “Pumpkin Applesauce

  1. I have used both pumpkin and applesauce as an oil replacer, never thought of using them together! This would make a great snack too! Thanks for sharing at Mrs Foxs Sweet Party and have a Merry Christmas 🙂


  2. Pingback: Crock Pot Applesauce « Meg's Everyday Indulgence

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