You guys, the best thing ever just happened. No, Better Homes and Gardens isn’t featuring me in a magazine, and no, I’m not writing my first book. #iwish
Yesterday my in-laws drove over from Illinois to attend Grandparents’ Day in Wyatt’s preschool class, and they asked if the boys could come stay with them for a few days since they’re now on fall break. Let me think… 4 days with no kids… Jeremy’s busy driving the tractor… yep, this day just got awesome! I’m going to stay in my pajamas all day and eat food I know no one else in my family likes, like Hawaiian pizza and chocolate chip cookies with LOTS of walnuts. Is it sad that my idea of a party is watching the latest episodes of Nashville and Grey’s Anatomy in bed with a big bowl of salted caramel ice cream? Wait… don’t answer that.
Here’s the other thing I’m going to be doing while they’re gone: finding a million ways to eat this AMAZING Pumpkin Apple Butter I just made. If you’ve ever eaten apple butter before, just imagine adding a big dose of pumpkin pie flavor to the mix!
This stuff is absolutely delicious. You can spread it on toast, biscuits, muffins, or pancakes in the morning and even stir it into your oatmeal. Yum! For lunch or dinner, try spreading a layer on some bread and making a grilled cheese with it. This recipe makes a good amount, so you can keep it in the fridge for a couple weeks to use whenever the mood strikes.
If you’ve ever tried making homemade apple butter before, this is definitely a quick and easy version. You just mix together some pumpkin puree, applesauce, brown sugar, and spices in a saucepan and let it simmer for about an hour. SO easy, right? You can use your own homemade applesauce if you like or stick to the easy store-bought stuff like I did. Homemade applesauce will have more flavor, but the jarred stuff is super easy when you’re in a pinch.
A warm, toasted english muffin with a healthy smear of pumpkin apple butter has quickly become my favorite new breakfast this fall, and I can’t wait to try doing some baking with it this weekend. Once you make your first batch of this sweet pumpkiny spread, leave me a comment and tell me YOUR favorite way to use it!
- 1 - 15 ounce can pumpkin puree (NOT pumpkin pie filling)
- 1 cup unsweetened applesauce (store bought or homemade is fine)
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Add all ingredients to a small saucepan over medium heat. Stir ingredients together until blended. Bring mixture to a boil , stirring constantly. Reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally, until mixture is thick and creamy. Cool and store in an airtight container. Keep refrigerated for up to 2 weeks. Makes approximately 1½ - 2 cups.
Are you making this recipe? I’d LOVE to see it! Post a photo of your creation on Instagram and use the hashtag #MyLGWRecipe. It may just get featured!