Pumpkin Applesauce

Recently we went apple picking and we got a little too apple happy, picking way more than it seems like I know what to do with.  Luckily it turns out you can do A LOT with apples. Much more than I ever thought you could do. Rather quickly I decided that I was going to try my hand at applesauce. It seemed easy enough and I had all the ingredients.  So, clearly, I was sold. Applesauce it was.

But I took this applesauce one step further and added another seasonal favorite. Pumpkin. Yup. I went there. Pumpkin. Applesauce.

Pumpkin Applesauce

Applesauce is beyond easy to make and doesn’t take very many ingredients at all. We used Winesap apples but you can use whatever variety you want.

Other varieties that are good for Applesauce:

  • Red Delicious
  • Cortland
  • Gala
  • Fuji
  • McIntosh
  • Yellow Delicious
  • Mutsu


Honey Crisp (my favorite apple variety) can also be used for applesauce however I would recommend little to NO sugar and adding less water since they’re juicer! Speaking of Honey Crisp please tell me you’ve had some because if you haven’t you’re missing out. No apple tastes as good as they do. Seriously delicious. I get so sad every time they are out of season!

My love for Honey Crisp apples has taken over this post! Where was I?!

I had a can of pumpkin puree that needed to be used otherwise I normally make my own pumpkin puree because fresh is amazing but it turns out that for this canned isn’t too shabby either!

Apples and Pumpkins

Lots of apples and lots of pumpkin equals lots of Pumpkin Applesauce approximately 40 oz if you must know! That’s a lot of applesauce for our family of four so I shared the wealth with friends and neighbors because I knew we couldn’t eat it all by ourselves!

Pumpkin Applesauce 2

This applesauce tastes best when served warm but you can also eat it cold as well, it’s a personal preference but try it both ways!

Pumpkin Applesauce

Pumpkin Applesauce


12 apples, peeled, cored and cut
2 cups water
1 1/4 cups sugar
1 cup pumpkin puree
2 tbs of pumpkin spice


  1. Peel, core and cute 12 apples.
  2. In a large pot add all of your ingriedients and simmer on low/medium heat for 20 minutes or until apples are breaking down.
  3. Use a hand immersion blender to break down the apples and make the sauce smooth. If you don't have an immersion blender use a traditional blender or food processor.
  4. Serve warm or store in air tight containers for 1-2 weeks.

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  1. Tami Vollenweider says

    This sounds good together with the combination of apples and Pumpkin!I recently made my own with canning pears and strawberries,came out great!

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