Apple-Pumpkin Butter

Happy first day of Fall! Fall is definitely in the air here in Austin (kind of). The temperature is giving us a short break (hopefully long break), pumpkins are being spotted at our neighborhood grocery stores, and the candy is filling the shelves for the trick or treaters.  It’s hard to believe it’s almost October. Life gets busy. Especially when you are starting a company companies, finishing graduate school (October!), and just the general hustle and bustle of life…where has this year gone?

The good thing is after October things should be settled down some. I really can’t complain though. 2011 has been an amazing year so far with so many opportunities presenting themselves. I never thought I would be doing what I’m doing now for work and I can’t wait to share the details with you soon. I know, I know. I’ve been saying that for months right? Well, things keep getting pushed back. I promise I’ll shout it from the mountain tops soon and my dear readers will be the first to know…

Enjoy the flavors of fall with this yummy recipe. Spread it on your favorite muffin or bagel, spoon some into your morning oatmeal or mix it in your favorite smoothie.

Or eat it by the spoonful. That’s what I do. It can be our little secret.

Apple-Pumpkin Butter

Gluten-Free, Dairy-Free, Sugar-Free

Print this recipe

Makes about 1 ½ cups

Ingredients:

  • one 15 ounce can pure pumpkin (or 2 cups fresh pureed pumpkin)
  • 1 Fuji apple, medium size, diced
  • juice of ½ small lemon
  • pinch salt
  • pinch nutmeg
  • pinch ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 4 packets stevia (4 grams stevia or 8 teaspoons sugar)

Instructions:

Dice apples and place them in food processor. Puree apples until smooth (leave some chunks if desired), add pumpkin and remaining ingredients. Pulse until combined and appears to be a smooth consistency. Cover and refrigerate for two hours.

Note: For more intense flavors, roast the apples and fresh pumpkin beforehand. If you want a quick recipe, use fresh apple (no roasting) with canned pumpkin. Either way it’s good!

Enjoy!

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Comments

  1. YUM! I’ve never made – actually, never tasted, apple pumpkin butter. It’s going on my list! Happy weekend :)

  2. This sounds wonderful! Did you peel your apples or make it with the skin still on them?

  3. So simple! And it sounds amazing. I’m definitely making this soon. Thanks for posting!

  4. Wow this sounds amazing! Very appropriate for fall!

  5. I’m not a fan of pumpkin, I know it’s healthy. So, with apple, it may just pass the taste test.

    My 3-year-old son had severe eczema until he was diagnosed with food allergies a few months back. I have a blog that shares our family’s battles with eczema, allergies, and asthma (yes, lucky guy has that too).

    I think the key is to learn from one another, so the more information out there to the masses, the better. With this in mind I’ve started a blog hop for anyone dealing with allergies, eczema, or asthma, either for themselves or as a caregiver. If you’re interested in joining, please add a comment. I’d love to welcome you to the group. http://itchylittleworld.wordpress.com/blog-hop/

    Thanks.
    Jennifer

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