Illinois Harvest of the Month

Pumpkin Apple Butter

A tasty way to introduce local pumpkin and apples to kids!
This is an autumn family and CACFP recipe for Pumpkin and Apples.
Cooking and prep level: Intermediate.
  • Prep Time1 hr
  • Cook Time2 hr 50 min
  • Total Time3 hr 50 min
  • Yield12
  • Serving Size4 Tablespoons
  • Energy120 cal
  • Course
    • Condiment
  • USDA Meal Components
    • ¼ c vegetable
    • ½ serving grains
  • Diet
    • Vegetarian

Ingredients

  • 15 ounces of pumpkin puree (1 small pie pumpkin, see notes)
  • ½ cup apple juice
  • 1 apple, peeled and grated
  • 2 T brown sugar
  • ¾ tsp pumpkin pie spice
  • 6 cinnamon raisin bagels or 6 graham crackers

Method

1

Cook pumpkin according to directions (see notes), puree in a food processor. Measure out approximately 15 ounces of puree.

2

Combine all ingredients in a heavy saucepan.

3

Cook mixture on med-high heat until mixture boils.

4

Reduce heat to low and continue cooking for 1½ hours, stirring occasionally.

5

Cool, and store in the refrigerator.

6

To serve: spread mixture on bagels or graham crackers.

Don’t be afraid of using fresh pumpkin instead of canned! Illinois is one of the top growing states for pumpkin. Celebrate Illinois pumpkin and easily puree this midwest veggie using Alton Brown’s sure-fire process.

Heat the oven to 400 degrees F.
Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.

Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

  • Nutrition Facts

  • 12 servings per container
  • Serving Size4 Tablespoons
  • Amount per serving
  • Calories120
  • % Daily Value*
  • Total Fat0.5 g0.64%
  • Saturated Fat0 g0%
  • Trans Fat0 g
  • Cholesterol0 mg0%
  • Sodium150 mg6.52%
  • Total Carbohydrate25 g9.09%
  • Dietary Fiber2 g7.14%
  • Total Sugars6 g
  • Protein4 g8%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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