Eat & Tell: Pumpkin Spice Applesauce
With so many crisp apples and pumpkins a plenty, I thought I would add a twist to my usual applesauce recipe by adding some pumpkin puree. My little taste tester gave it a thumbs up and I’m sure your kids will love it too!
PUMPKIN SPICE APPLESAUCE
- 1 small pie pumpkin or 1 1/2 cups pumpkin puree
- 7 apples I use honeycrisp, empire, braeburn, gala or fuji
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/16 teaspoon allspice
- 1/4 teaspoon cinnamon
- Sugar or honey to taste I use honey
- Preheat the oven to 400°.
- Slice the top off the pumpkin and cut in half.
- Scoop out the flesh of each half (save the seed if you would like to roast them later). Rinse off and lay the halves flesh side down in a roasting pan or baking dish, add a little bit of water and cover with foil. Bake at 400° for about 45 minutes or until the pumpkin is fork tender. Test in several places to make sure that it’s done.
- While the pumpkin is roasting, peel, core and cut your apples into cubes.
- Add them to a pot with one cup of water and cook on medium heat for about 20 minutes or until fork tender.
- Remove from the stove, drain (save the juice) and set aside.
- Once the pumpkin is done, let it cool until it can be handled. Use a knife to peel the skin from the pumpkin, then cut it into chunks.
- Add the pumpkin, apples, nutmeg, ginger, cinnamon, allspice and honey (or sugar) to a food processor and blend until it is smooth. Add a bit of the apple juice if you would like to make it thinner.
- Serve warm or cold.
Applesauce must be refrigerated and can last for up to two weeks. You can also freeze it for up to three months.