Get the best of both worlds of your Fall favorites with this easy pumpkin apple butter that’s paleo and vegan. It’s thick and creamy, and so amazing on toast, yogurt, or ice cream!
Every year when the temperature drops, there always seems to be debate about which is better: pumpkin or apples. I personally prefer pumpkin in general, but I cannot say no to a warm and gooey apple pie during the holidays. If you have a hard time choosing between the 2 like me, I think you’ll love this paleo and vegan pumpkin apple butter recipe. You can get the best of both worlds, and it’s so delicious!
Easy Pumpkin Apple Butter Recipe
I feel like many of us have tried apple butter and pumpkin butter before separately. However, you’ve probably never combined these two things before. The result is so wonderful.
You can taste the wonderful sweetness of the apples combined with the flavors of pumpkin and pumpkin spice. Both of these are cooked down into a creamy and thick butter texture that’s amazing alone or added as toppings.
How to Make Paleo & Vegan Pumpkin Apple Butter
This paleo Fall recipe is simple and easy to make with a simple list of ingredients. Apples are cooked down first because they take longer to soften, and then pumpkin is added to combine the two main ingredients together.
- First, combine apples, maple syrup, lemon juice, and all the spices in a medium saucepan. Heat covered over low heat for 45 minutes, until reduced and the apples are easily mashed.
- Use an immersion blender to blend the mixture into a smooth and buttery texture.
- Add pumpkin puree and water to the saucepan and heat over medium high heat until it starts to boil. Lower the heat to medium low and simmer uncovered for 20 minutes until thickened and reduced.
- OPTIONAL: Blend the mixture again for an ultra creamy pumpkin apple butter.
That’s it! Let it cool completely before storing in an airtight glass jar. It will last chilled in the fridge for up to 2 weeks or in the freezer for up to a month.
Helpful Tips
- I recommend using softer apples to make this pumpkin apple butter recipe like Fuji, Braeburn, or McIntosh.
- I used canned pumpkin (NOT pumpkin pie mix) to cut down on time, but you can use fresh cooked pumpkin as well. You just need 1 cup of pureed pumpkin.
- If you don’t have an immersion blender, you can use a regular blender. It’ll just take a few more extra steps transferring the content to and from the saucepan and the blender.
- While it’s not necessary, I like to blend the apple pumpkin butter one last time at the end for a smoother and creamier texture.
- I don’t like my apple butter or pumpkin butter too sweet, and 1/4 cup of maple syrup tasted just right to me. However, if you like yours sweeter, you can add a bit more at the end and cook it down for a little longer.
How to Enjoy Pumpkin Apple Butter Recipe
Now that you have your creamy and delicious pumpkin apple butter, you may be wondering what to do with it! The possibilities are endless, but these are some ways to enjoy this yummy condiment:
- spread over toast or English muffin
- drizzled over ice cream
- add it to oatmeal
- mix into homemade granola before baking
- mixed into yogurt
- drizzled over baked sweet potato
- whisked into a savory-sweet salad dressing
- topped over any dessert
There are so many different and creative ways to enjoy this paleo and vegan apple pumpkin butter, and it’s even amazing on its own!
If you enjoyed this paleo Fall recipe, you might also like:
- Paleo Pumpkin Pecan Pie
- Marbled Paleo Chocolate Pumpkin Bread
- Paleo Apple Blondies with Maple Coconut Glaze
- Paleo Apple Muffins with Bacon
- Paleo Caramel Apples
Easy Apple Pumpkin Butter (Paleo, Vegan, AIP)
Ingredients
- 2 apples chopped and cored
- 1/4 cup maple syrup
- 2 tbsp lemon juice
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg omit for AIP
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 1/4 tsp ground cloves
- 1 cup pumpkin puree from a can or fresh
- 1/2 cup water
Instructions
- In a medium saucepan, combine apples, maple syrup, lemon juice, cinnamon, nutmeg, ginger, salt, and cloves.
- Cover, and heat over low heat for 45 minutes, stirring occasionally. The apples will cook down and mash easily with a spoon. Turn off heat.
- Use an immersion blender until smooth and buttery. If you don't have an immersion blender, you can transfer to a regular blender and pour it back into the saucepan.
- Add pumpkin puree and water into the saucepan and heat over medium high until the mixture starts to bubble.
- Lower the heat to medium low and simmer uncovered for 20 minutes, stirring every 5 minutes.
- Once the pumpkin apple butter is thickened to your liking, taste to adjust seasoning, then remove from heat and let cool.
- OPTIONAL: If you want an extra smooth texture, you can blend the mixture again.
- Store in an airtight glass jar for up to 2 weeks in the refrigerator, or 1 month in the freezer.
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I made this yesterday. I am going to send half a batch as a Christmas gift and keep half for myself! It super easy to make and I am looking forward to eating it on pancakes. Also, it was quite nice on top of a brownie!