Pumpkin Pie Applesauce
Pumpkin pie applesauce is the perfect combination of pumpkin flavors and creamy applesauce. You will love this fall flavored version using pumpkin puree and pumpkin pie spices.
Ingredients
- 10 apples cord, peeled, and chopped into same sized pieces
- 1 ⅓ cup water
- Juice from half a lemon
- 1 tsp cinnamon
- 1/2 cup 100% pumpkin puree
- 2 tsp. pure vanilla extract
- 1 tsp. pumpkin pie spice
- 1 tbsp. brown sugar
Instructions
- Core and peel 10 apples (its okay if some skin is left on).
- Chop the apples into same sized pieces so they will cook equally.
- Place in a large pot and pour in the lemon juice, water, cinnamon, brown sugar, pumpkin pie spice, and vanilla.
- Warm over medium heat until it comes to a boil. Reduce heat to low and allow to simmer uncovered for 10-15 minutes.
- Check at 10 minutes and pierce apples with a fork to check for softness. The softer the apples are, the easier to puree.
- Allow the apples to cool.
- Stir in pumpkin puree (the puree is already cooked so you do not need to cook it with the apples).
- Blend with an immersion blender, food processor, or blender. If you do not have these, you can use a potato masher or fork.
Notes
Your applesauce consistency will vary based on the method you use! You can leave it slightly clumpy or blend it to a smooth puree (my favorite).
Store in an airtight container in the fridge for up to a week.
To freeze: Place in a gallon freezer bag and lay flat for up to 3 months.
Tried this recipe?Let me know how it was!