Are you ready for fall? Start out fall right with this Slow Cooker Pumpkin Applesauce!
If you are an applesauce lover, this slow cooker pumpkin applesauce is a must-try. On my blog I have both a recipe for applesauce and pumpkin butter. Why not mix the two I decided! The results are great! My favorite thing to do with this applesauce is put it on buttered toast, what would you put it on?
I add pumpkin spice flavors to this applesauce, even the vanilla. The size of the apple slices isn’t too important, as long as the lid is kept on they are going to soften up.
How to make Pumpkin Applesauce:
To the apples, I add pumpkin puree, cinnamon, nutmeg, cloves, vanilla, and apple juice.
Stir to combine.
Below is what the applesauce looks like after cooking for 5 hours on high, this recipe would do fine on low for 8 hours if you need more time. When the cooking time is done, I use a whisk to break up the apples. I then add brown sugar to sweeten, add the sugar to taste.
I store the leftovers of this applesauce in the fridge. It doesn’t last long in our house. If you need to store extra, I suggest freezing it. This is not a canning recipe.
Here are more Slow Cooker Applesauce and Butter recipes:
- Slow Cooker Cinnamon Applesauce
- Slow Cooker Applesauce
- Slow Cooker Raspberry Applesauce
- Slow Cooker Strawberry Applesauce
- Slow Cooker Apple Butter
- Slow Cooker Pumpkin Butter
- Slow Cooker Cranberry Apple Butter
I hope this is the first pumpkin recipe you make this fall! Have a great weekend.
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Slow Cooker Pumpkin Applesauce
Equipment Needed:
Ingredients:
- 8 medium sized Gala Apples 4 pounds before peeling and coring
- 15 oz. can pumpkin puree
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1 tsp. vanilla extract
- 1/2 cup apple juice or water
- brown sugar to taste add at the end, I used a half cup
Instructions:
- Peel, core and slice the apples. Add the apples to the slow cooker.
- Add the can of pumpkin puree, cinnamon, nutmeg, cloves, vanilla and apple juice.
- Stir.
- Cover and cook on high for 5 hours or low for 8 hours.
- When the cooking time is done stir with a whisk until the desired smoothness is desired. Add brown sugar to taste, I used a half cup of brown sugar.
- Store leftovers in fridge or freezer. This is not a canning recipe.
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Hi Sarah, this just came across my feed and I can’t wait to try it. It looks simple and delicious! I have to monitor my sugar intake . Could you use sugar-free brown sugar substitute in this recipe? Thanks!
Yes, that will work great. Just use it sparingly, it can be very sweet compared to real sugar.
Has anyone ever made this in an Instant Pot?
Could I use pumpkin pie spice?
Yes, that works fine!
I plan to dip my potato latkes in this!!!! Since you never can find pumpkin flavored applesauce and will the pumpkin butter recipe go good on oatmeal?
Yes, I think it will!
So the apple juice is the only with points?
Yes, and you will need to add a sweetener of your choice at the end. It will need something. Pumpkin is very plain tasting.
I am going to make eggs in my waffle iron and use this to top them instead of syrup.
I am not sure why you couldn’t can this…add a little lemon juice…if you don’t think so then I guess freeze it. I won’t add sugar. I will use it to make granola. Have a great recipe for a granola that uses apple sauce. Yummy!
I read up on it yesterday And it won’t get warm enough in the middle because it’s thick and can cause Botulism.
A friend, What if was blended until smooth? And a smaller jar was used? Would that allow it to heat enough?
Can this be used on pork chops
I don’t see why not!