Homemade Apple Pumpkin Butter

Easy Homemade Apple Pumpkin Butter in a Weck  Jar from Gluten Free Canteen.

Our homemade apple pumpkin butter relies on just a few essential ingredients, apples, pumpkin and a tiny bit of good quality pumpkin butter. What it doesn’t have is any additional sugar other than what the apples and pumpkin butter bring to the saucepan.

The recipe is so easy to do you might wonder why everyone doesn’t just make this stuff at home. The addition of a little bit of prepared pumpkin butter (Trader Joe’s – great ingredients, great price) just makes the combination so much more flavorful.

Apple Pumpkin Butter can be a key ingredient in so many good things as well as a condiment all on its own. Have some on toast. Over ice cream. Drizzled on a biscuit. Or just use a spoon like we did.

It also makes a handy gift if you are going somewhere for the holidays. Put some in a pretty little jar (I like Weck Jars) and tie it up with a bow and add a note to keep it refrigerated. Everyone who gets one will remember you fondly.

Our Apple Pumpkin Butter is going to be an important ingredient in a few holiday recipes coming up soon on the blog. After taste-testing a thousand bites, we barely had enough left to make other recipes . Just in case you also enjoy taste testing – the recipe can easily be doubled.

Good thing, right?

Easy Homemade Apple Pumpkin Butter in a Weck  Jar from Gluten Free Canteen.

Homemade Apple Pumpkin Butter
  • 5 medium to large apples (use a mixture of apple types) (185 grams per apple)
  • 185 grams canned pumpkin puree (3/4 cup)
  • 80 grams good quality pumpkin butter (4 tablespoons)
  • 1 lemon zested
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon tapioca starch
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon ground clove
  1. Peel and coarsely chop apples. Add the ingredients to a food processor or blender. Pulse or blend until smooth.
  2. Place in a sauce pan and place the saucepan on the smallest burner on the lowest heat. Stir frequently to keep the mixture from burning and cook for 20 to 30 minutes or until it thickens slightly and any water seems to have evaporated. It will thicken more as it cools.
  3. Cool completely and store in a covered container in the refrigerator. Use as a topping for toast, ice cream or save for recipes (on the Canteen blog). Makes about 3 cups.



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