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.
I hope this is the first pumpkin recipe you make this fall! Have a great weekend.
Equipment
- Slow Cooker- 6 quart or larger
Ingredients
- 8 medium sized Gala Apples 4 pounds before peeling and coring
- 15 oz. can pumpkin puree
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ⅛ tsp. ground cloves
- 1 tsp. vanilla extract
- ½ 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.
I love the idea of the applesauce in the crock pot – but with pumpkin – I don’t think so. But I will make it with out the pumpkin for sure.
Thank you, Sarah! I cannot wait to make this. What a great idea!
Thank you for early pumpkin recipes!! !!
I have never thought to put applesauce on buttered toast but clearly this is something that I am going to have to try now!
How much does this make? It says 12 servings but what is a serving size?
It’s just an estimate, sorry I didn’t measure it.
What would you serve this on?
Sounds delicious . Anyone thoughts on adding toasted walnuts?
Sounds great to me!
Why can’t this be canned or pressure cooked?
Canned recipes need a certain amount of acidity for safety.
How long will it stay good for in the fridge? More than 5 days?
I’d say a week is the most I’d do. Can freeze it!
Can you freeze it In the jars and how long can you freeze it for.
Made it faster in my West Bend slow cooker… my house smells awesome. My kids love pumpkin but bored with apples, but this disappeared! Thanks!
that’s great to hear!
Hi, will any type of apples do?
Did you use light or dark brown sugar?
Any type of apples will do. I’ve used both types of brown sugars and either works fine.
how long will it last in the freezer and what can you eat it with other than toast
I think it will last about a year in the freezer. It’s great on ice cream or on yogurt too. OH and biscuits.
Can this be used on pork chops
I don’t see why not!
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!