Crock Pot Pumpkin Apple Butter

• Vegan
• Gluten free

• Produce

  • 5 lbs Honeycrisp apples
  • 16 oz Pumpkin, canned

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1/4 cup Cane sugar
  • 1 tsp Cinnamon
  • 2 tsp Pumpkin pie spice
  • 1 Vanilla bean

• Drinks

  • 1/4 cup Apple juice

Found on cookingwithjanica.com

Ingredients

• 5lbs Honeycrisp Apples (you can use another variety, but this one has the most wonderful flavor)
• ¼ Cup Apple Juice
• ¼ Cup Cane Sugar
• 1 Tsp Cinnamon
• 16 oz Canned Pumpkin
• 2 Tsp Pumpkin Pie Spice
• 1 Vanilla Bean, split lengthwise
• 2 Tsp Lemon Juice

Directions

• Dice the Honeycrisp apples and place them in your crock pot along with the apple juice, cane sugar, and cinnamon. Cook on low for 8 hours, stirring occasionally. When finished, you can move onto the next step, or store the sauce in the refrigerator until you are ready.
• Puree the applesauce mixture in a bender or food processor.
• Add the sauce back to the crock pot. Add the pumpkin, pumpkin pie spice, vanilla bean, and lemon juice. Stir to combine. Cook on low for 4-6 hours, stirring occasionally. The butter is ready when it has been reduced by about 25% and is a darker color.
• Store in airtight jar in the fridge. It is good for 4-6 weeks.