Apple-Pumpkin Butter

This yummy, thick apple spread has a slight hint of autumn spice from the pumpkin.

Prep Time:
1 hrs
Cook Time:
2 hrs 30 mins
Additional Time:
1 day
Total Time:
1 day 3 hrs 30 mins
12 servings


  • 3 pounds McIntosh apples

  • 2 ½ cups apple cider, divided

  • 1 ½ cups sugar

  • 5 inches cinnamon stick

  • 1 ¾ cups canned solid-pack pumpkin


  1. Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

  2. Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.

  3. Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.

  4. Preheat the oven to 300 degrees F (150 degrees C).

  5. Pour apple-pumpkin mixture into a large, shallow roasting pan.

  6. Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.

  7. Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.

  8. Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.

  9. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

  10. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts (per serving)

197 Calories
0g Fat
51g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 197
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 93mg 4%
Total Carbohydrate 51g 18%
Dietary Fiber 4g 14%
Total Sugars 44g
Protein 1g
Vitamin C 7mg 34%
Calcium 21mg 2%
Iron 1mg 4%
Potassium 197mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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