If you follow me on Instagram, you might have seen that we got a new toy this weekend in the Sweet Bella Roos’ household. My husband has been wanting one for quite some time now, and finally talked me into spending a small fortune shelling out the cash making the investment in our newest member of the family.
Meet our new Blendtec. I think my hospital bill for my first born cost less than this baby. Now don’t get me wrong, I’ve heard that it truly is an investment and worth every penny, but it’s going to take some convincing before I welcome it in with open arms like I did it’s equally pricey sister, my beloved Kitchenaid.
James couldn’t wait to fire that baby up. Only after reading the instruction manual, of course. Yes, my husband may be one of the few men that read the instructions. Cover to cover. Every time. He then made me solemnly swear to never put it in the dishwasher or use a metal utensil.
At his previous job they had a Blendtec, and he always talked about how he blended everything; he even blended soup which makes no sense to me. After a quick trip to the store for some kale and spinach, he was ready to make his first green smoothie. I don’t know what all he put in there, but his smoothie ended up a lovely shade of brown instead of the bright green like the ones that fill my Instagram feed from all you healthy people. I will admit that it did an awesome job of pulverizing the heck out of the fruit and vegetables… however it still didn’t taste amazing. I’ll work on that.
In the meantime though, it was my turn to play with the new toy, so naturally I made something with pumpkin (and sugar). Which made me think maybe I could blend up some of my Pumpkin Cheesecake Rolls and just drink them as a sinfully delicious “smoothie”… but I digress. I had a bunch of apples left over from making caramel apple favors for Sophia’s birthday, so I decided to make pumpkin apple butter.
It was really easy to throw together in the Blendtec, but don’t worry if you don’t have one. I don’t see why this recipe couldn’t be made using a regular blender or chopper. Maybe even a stand mixer if your apples are soft enough. I actually underestimated the power of the Blendtec for the first batch and ended up with pumpkin apple soup instead of butter ha-ha. (So, keep that in mind.)
Pumpkin Apple Butter
Ingredients
- 2 apples peeled and steamed
- 1/4 cup pumpkin pie filling
- 1/2 cup granulated sugar
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1.5 tsp lemon juice
Instructions
- Core, peel, and dice your apples.
- Steam them for 8-10 minutes or until soft.
- Add all of the ingredients to a blender and pulse until desired consistency.
- Store in the refrigerator.
- Use within 10-14 days.
Notes
Nutrition
This is delicious spread on homemade bread, rolls, or biscuits. You could also stir some into your oatmeal. I knew we wouldn’t be able to finish off an entire batch within 2 weeks so I decided to give some away as gifts. Come back Tuesday for the free ‘Happy Fall’ tags printable.
More pumpkin deliciousness from friends:
Spiced Pumpkin Apple Dump Cake from Crazy for Crust
Pumpkin Spice M&M Cookies from Lil’ Luna
Pumpkin S’more Parfaits from Something Swanky
Emily says
September 10, 2016 at 4:35 pmSounds so yummy, especially for the fall season! Thanks for linking up with Merry Monday!
Jenny says
May 9, 2014 at 11:44 pmThis looks great. Thanks for the canning tips very helpful.
Kim says
November 8, 2013 at 8:55 amHi – I would love to make this as part of our teacher gifts this year – how long can it be left out of the fridg after making?
Sara Middleton says
October 16, 2013 at 9:50 amCan’t wait to try this! What kind of apples did you use?
Emily Bruno says
November 4, 2013 at 11:23 pmHi Sara- I used green granny smith apples.
Lois Waldick says
October 16, 2013 at 9:32 amthe recipe calls for pumpkin pie filling but see there is spice in this recipe and wondered if you can use pure pumkin (i have some in oven baking as we speak)
Carol says
October 4, 2013 at 10:32 pmHow do you can this wonderful pumpkin apple butter?
Anna says
October 9, 2013 at 10:44 amI’d warm the pumpkin apple butter in a pan on the stove top, then just fill the clean jars almost to the top (leave about 1/2-1 in.), put on lids and rings and boil in a water bath for 15-20 minutes.
Emily Bruno says
October 9, 2013 at 1:13 pmThanks for that tip, Anna!
Julie @ Julie's Eats & Treats says
September 21, 2013 at 8:41 pmI like how you go for sweet and yummy and he went for healthy! I’d totally be on your side of the treat wagon 🙂
Linnea Kuta says
September 21, 2013 at 5:25 pmcan you can this?
Emily Bruno says
September 27, 2013 at 9:02 amHey Linnea- I’ve never canned anything before, so I’m really not sure! I would imagine so, but I can’t say for sure. Sorry! 🙂
Jen says
September 29, 2013 at 7:44 pmYes you can can this.
Deb Newell says
December 14, 2013 at 10:28 amNO you cannot safely Can this. Pumpkin is on the NO can list unless it is in chunks in liquid. This is only safe if kept refridgerated.
Amanda O'Neal says
September 22, 2014 at 12:32 pmYou can buy canned pumpkin purée and even canned pumpkin butter, so I don’t know why it would be unsafe to can.
Deb @ Kneaded Creations says
September 19, 2013 at 8:17 amthis looks really sweet! I am going to try it! Thanks for posting at the http://www.sweetbellaroos.com link party! (lol) enjoy your site. Deb@ Kneaded Creations PS- in the near future, I am going to do a round up of “bread-spreads” will it be ok to use this if I link back? Deb@kneadedcreations.com
Linda says
September 19, 2013 at 6:58 amThanks so much for sharing. I can’t wait to make this. When I do I’ll link it back to you. Pinned it also.
Amy says
September 17, 2013 at 8:40 amIt was delicious! We didn’t have English muffins, so I just put it on buttered toast, and Jett said it was the “best thing ever.” When Jack’s piece fell on the floor the first time, Jett volunteered to eat it. When Jack’s piece fell again, Jett looked at me beseechingly and said, “I’d still eat it.” 🙂 And the tag was so cute, too. Thanks for the fall treat.