Well, this happened on accident but I always welcome delicious mishaps in the kitchen. It was supposed to be Pumpkin Apple Butter but too much apple juice was added so it turned into pumpkin flavored apple sauce. I loved how easy it was to make our no peel apple sauce crockpot recipe and this was just as easy.
It’s been the perfect fall snack for my kiddos and I don’t mind some myself.
Pumpkin Apple Sauce Crockpot Recipe
- 3 cups of pumpkin chunks from a whole pumpkin or 1.5 cups of pumpkin puree
- 7 apples cored
- 2 tablespoons of lemon juice
- 2 cinnamon sticks (plus 2 tsp ground cinnamon)
- 1/3 cp of brown sugar (you may need more)
- 1/4 tsp nutmeg
- 1 tsp ginger
- optional apple juice
1. Place all of the above in the crockpot and cook for 4 hours.
2. Take your cooked mixture and place in a blender except for the cinnamon sticks. You may need to add apple juice to keep the blender from sticking. Add 1/4 cp at a time.
If you live in Ecuador or South America with and only have access to zapallo and babaco here’s the recipe for you. You can make this recipe for a lot cheaper using a whole babaco instead of apples.
Pumpkin Apple Sauce using Babaco and Zapallo
- 1 bag of zapallo chunks (bags are sold in produce section)
- 1 large babaco peeled & gutted (here’s a picture with instructions on peeling and gutting.)
- 2 cinnamon sticks (plus 2 tsp ground cinnamon)
- 1/3 cp of brown sugar (you may need more)
- 1 tsp nutmeg
- 1 tsp ginger
1. Place all of the above ingredients in the crockpot and cook for 4 hours.
2. Place all of the above ingredients minus the cinnamon sticks in a blender and enjoy. You may need to add 1/4 cup of apple juice at a time if your blender is getting stuck.
Taste and see if you need to add more sugar. If it’s to thick then add more apple juice.