Pumpkin Vanilla Applesauce

by Marla on December 2, 2009 · 9 comments

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I don’t know what it is about my relationship with applesauce these days, but I am swooned. I love it, my kids love it and my husband does too. Universal love. A great clean, healthy, sweet treat for anytime at all. In a constant effort to satisfy every one’s sweet tooth cravings with healthy stuff, applesauce is a sure thing.

There is a nice amount of  freedom to add a wide gamut of other fruits and flavors to your applesauce.   The past few months I have been a fruity scientist creating all kinds of yummy flavor combos. As far as sweetness goes, your choice of apple and other fruits will determine how much extra natural sweetener you want to add in the end.

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In this applesauce there are two high vitamin, antioxidant packed superfoods: Pumpkin and Apples. Pumpkins are jam packed with good for you vitamins, fiber and minerals.  They are a huge source of the antioxidant beta carotene (hence that beautiful orange glow,) they are low calorie and packed with fiber. You can use canned pumpkin or make your own purée. Save your pumpkin seeds to roast. Not only do they taste great but they are also filled with loads of health benefits including zinc and omega-3 fats. Keep your skins on your apples, that way you can keep all beneficial fiber and vitamins found in them.

What is your favorite applesauce recipe?

Pumpkin Vanilla Applesauce

Makes 8-10 half cup servings

NOTES:

  • Sweeten your applesauce to taste with your favorite natural sweetener. You might not need to at all. I like stevia powder. You can also use pure maple syrup, honey or sucanat (unrefined cane sugar.)
  • I used canned pumpkin purée in this recipe. Food For My Family has a great Homemade Pumpkin Purée post.
  • Simply add more water to adjust thickness.

 

INGREDIENTS

  • 2 pounds Apples, cleaned, cored and cut into chunky pieces
  • 1/4-1/2 Cup Pumpkin (canned or fresh is good, use 100% unsweetened pumpkin not pumpkin pie mix)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • 1 teaspoon Stevia Powder or your favorite Natural Sweetener
  • 3/4 cup Water

METHOD

In a medium saucepan combine apples, water, spices and vanilla. Bring to a boil and then lower heat to a simmer. Simmer applesauce for about a 1/2 hour, stirring occasionally. Let cool a bit before handling. With ladle add applesauce to blender or food processor. Add pumpkin puree and desired sweetener. Puree until smooth.

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Tips

Did you know that you can substitute applesauce for some of the oil in certain baked goods? This requires some experimentation to get the right ratios. Vanilla Pumpkin Applesauce would be a nice addition to banana bread, pumpkin bread and carrot cake. The general consensus is to replace 1/2 the oil with applesauce to maintain texture and taste. Some people with very restrictive diets might want to use all applesauce and no oil. Just depends upon your families needs and taste buds.

Applesauce Recipe Links


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{ 9 comments… read them below or add one }

1 Kate at Serendipity December 3, 2009 at 1:59 pm

We make applesauce here when the apples are ripe–August, September, October. This year I canned some, and we’ll have it all winter.

Thanks for this recipe. I never thought of putting pumpkin in it!

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2 Shaina November 9, 2010 at 6:43 am

This looks fantastic. I have pumpkin pie fruit roll-ups coming this week, which are very similar, but blended and dehydrated. Love it!

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3 SMITH BITES November 10, 2010 at 3:59 pm

The presentation is fun and quite pretty as well as delicious!

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4 Robyn November 11, 2010 at 8:26 am

Love the presentation on this applesauce! Delicious!

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5 Allison September 26, 2011 at 8:19 am

This sounds like a great recipe for my little guy, for whom I am making homemade puree’s for! And we live on an orchard so perfect timing!

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6 Marla September 26, 2011 at 3:28 pm

Allison, you are so lucky to live on an orchard. It must be stunning…where is it? I hope your little guy loves the pumpkin twist :)

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7 Nikki June 13, 2012 at 8:30 pm

Can’t wait for fall to try this!

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8 Marybeth Mank July 9, 2012 at 7:51 am

I LOVE pumpkin! This recipe sounds seriously yummy. I bet it would be great served over warm gingerbread.

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9 Amber November 21, 2012 at 9:27 am

Very delicious! made this for thanksgiving and I cannot wait to let everyone else try it!

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