In what feels like another life, I spent every fall canning applesauce, apple pie filling and apple everything. I haven’t done it for a long time. Time, you know. Time would always get in the way.
This year I made the time. Time to throw this recipe together for fall deliciousness – Maple & Cinnamon Apple Pumpkin Butter. I love throwing a dollop of this on top of some cottage cheese from pastured cows. It’s also great on top of ricotta cheese and toast. You could also use the Apple Pumpkin Butter to fill these pies for a new fall twist.
I’ll be honest and confess I’m just learning to use my Instant Pot. I know it’s been a big craze on Pinterest for a while but as someone who likes to cook, I’m not super interested in doing things faster all the time. I love the time it takes to put a meal together but for something like this, it just makes sense to cook the hard pumpkin as fast as possible. So, in total, this recipe will take about 30-40 minutes all together.
A couple notes:
• My all-time favorite apples are Macintosh and that’s not because I’m an Apple device fan. I love them because of their texture and because they’re an all-purpose apple – great for eating and great for cooking. Also, because the flesh is white/white, not dingy white. I just think they’re so pretty – and delicious.
• I used a small classic orange pumpkin for this recipe. It would be equally delicious with a neck pumpkin or butternut squash. Figure you need about 8 cups of pumpkin cubes.
• This could also be done in the microwave if you don’t have an electric pressure cooker. Cook, covered with a little bit of water until the pumpkin is tender.
• This could also be pressure canned to keep it for longer. Follow directions for low-acid canning of pumpkin.
Maple and Cinnamon Apple Pumpkin Butter
Smooth and creamy Apple Pumpkin Butter made simple in the Instant Pot.
- Total Time: 25 minutes
- Yield: 6 cups
Ingredients
1 small pumpkin (8” across), peeled, deseeded and cut into large chunks
5 Macintosh apples, peeled and cored
½ cup maple syrup
1/8 tsp salt
5 tsp cinnamon
1 tsp ginger, ground
Notes
In the Instant Pot, place the pumpkin and apples.
Using Manual mode, set timer to 10 minutes.
Allow to cook and natural release for 10 minutes.
You may release any remaining pressure after that.
Open the Instant Pot and add the remaining ingredients.
With a stick blender, blend until smooth.
(Or, you may use a food processor or high-speed blender to smooth the sauce)
Once, cool, package into jars and store in the refrigerator for up to two weeks or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Method: Instant Pot