Pumpkin Apple Butter

Conversation tonight turned briefly to the difference between applesauce and apple butter. Of course, I had to look it up. The first recipe I found on AllRecipes.com was this one. Pumpkin? Apple butter? I don’t need any more convincing than that.


  • 1 (29 ounce) can solid pack pumpkin
  • 2 cups apple cider
  • 1 cup applesauce
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves


  1. In a large saucepan or Dutch oven, combine all ingredients.
  2. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened.
  3. Pour into freezer containers.
  4. Refrigerate up to 1 month or freeze.

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