Ingredients
Method
- Core and cube the apples, then place them in a 4-quart or larger slow cooker.
- Add the pumpkin puree, water, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt to the slow cooker.
- Place the lid on the slow cooker and cook on the Low setting until the apples are cooked tender and can easily be mashed, 4-6 hours.
- For chunkier applesauce, mash the apple mixture with a potato masher. For a smoother applesauce, use an immersion blender to blend the apple mixture directly in the slow cooker to desired texture.
Notes
- Use a mix of sweet and tart apples (like Fuji and Granny Smith) for a more complex flavor profile in your pumpkin applesauce.
- For a silky-smooth pumpkin applesauce, consider running the mixture through a food mill after cooking, in addition to or instead of blending.
- To store, cool the pumpkin applesauce completely before transferring to airtight containers. It keeps well in the fridge for up to 10 days, or freeze in individual portions for up to 3 months for easy grab-and-go snacks. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a silky-smooth pumpkin applesauce, consider running the mixture through a food mill after cooking, in addition to or instead of blending.
- To store, cool the pumpkin applesauce completely before transferring to airtight containers. It keeps well in the fridge for up to 10 days, or freeze in individual portions for up to 3 months for easy grab-and-go snacks. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.