Slow Cooker Apple Pumpkin Butter

This is the best apple butter I have ever made and I have made a lot of recipes trying to find the perfect texture and flavor.  I really really wish that I had tried adding pumpkin years ago; really, I do.

If you have read my blog then you may have heard me mention some apple butter that I had in a small town name Talkeetna.  It is the stuff that keeps me up at night trying to duplicate it and dreaming about the consistency.  I remember it being thick--very very thick and full of flavor.

This is just like THAT apple butter only THIS butter has pumpkin and I LOVE it.  I really really love it very very much.

It's late and I am loopy--LOL  Anyways this apple pumpkin butter is amazing. It is super easy too because you throw the ingredients into the slow cooker and let them cook, stir and sweeten.  We sampled it while the butter was still warm but I think it taste best after it has cooled in the refrigerator.

I thought this would make it until Thanksgiving day-NOPE. I have to make another batch this week. We have decided it is a tasty addition to our homemade multi-grain gluten free pancakes. It is--I won't lie.

The apple butter will be cooked with a sweetener but I always add more when it is done cooking.  This way I can make sure I don't get it too sweet.  While the butter is still warm I will add brown sugar until it is perfect for my family.  I have also used honey and coconut sugar to sweeten our apple butters in the past. My kids like the brown sugar.  I don't bake with it that often so I don't mind using it here in this recipe.

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Slow Cooker Apple Pumpkin Butter
Makes about 2 to 2.5 cups

1(15 oz) can pumpkin (not pumpkin pie mix)
3-4 medium size apples--Granny Smith's are what I use
2 teaspoons pumpkin pie seasoning
1/3 cup palm sugar
1/8 teaspoon salt (sounds weird, but I like it with just a bit of salt)
optional--add brown sugar to sweeten when finished --to taste

1.  Prepare apples by washing, coring and quartering them.  I did not peel them either.

2.  Add ingredients to slow cooker, stir well and cook on low for 4 hours.  I have done this on high for 2 hours but you need to watch it. The edges get very dark and you don't want the butter to taste scorched.

3.  When apples are soft use a stick blender or potato masher to mix the butter when finished cooking.  I like mine with a few chunks so I don't blend until smooth.  This is just my preference, you do what your family likes: chunky or smooth.

4.  Store in the refrigerator for up to 10 days.

Written by Sherron Watson