This Pressure Cooker Spiced Pumpkin Apple Butter is a tasty seasonal treat to slather on fresh bread, pancakes, or even as a topping for ice cream. Makes your house smell fabulous too!
**This post first appeared on Pressure Cooking Today
It’s that time of the year where everything is pumpkin flavored, the smells of apple cider and cinnamon are begging to permeate your home, and fleece blankets are in high demand!
Growing up, my dad and and I worked at an apple orchard owned by some friends of ours, and I would get so excited for the apple and pumpkin butter to be stocked on the shelves come September. Something about the thick, fruity flesh of pumpkin and apples combined with all the best fall spices makes a treat that’s just impossible to pass up.
I want to be transparent in the recipe and let you know that some pressure cookers don’t recommend making spreads such as this because it bubbles and froths and there is a chance that it could clog your valve. However, I’ve never had this problem.
There is enough liquid in this recipe between the apples and hard cider that by the time you allow the butter to cook and follow with a natural release, you shouldn’t have a problem. Barbara over at Pressure Cooking Today wrote about a similar situation in this Pressure Cooker Pear Applesauce recipe if you want further clarification.
For this recipe, I start with a fruit base of pumpkin puree and peeled apples. Then, I added to the flavor with some pumpkin pie spice, sugar, honey, a pinch of salt, and a bottle of hard apple cider. If you want to leave that part out, you can just use apple juice or non-alcoholic apple cider! I like the bit of tang that it gives the butter.
It makes a fairly large batch – about 3 mason jars full. I love to use it as a spread on warm bread or biscuits in the morning. It also makes a tasty topping for pancakes or waffles or even warmed up as a topping for vanilla ice cream! Since it’s not recommended to can pumpkin butter, it has a finite refrigerator life – you should make sure to eat it in 2-3 weeks.
Happy Fall — I can’t wait to hear about your pumpkin butter adventures!
- 2 cans (15oz each) pumpkin puree
- 1 tablespoon pumpkin pie spice
- 3 peeled and cored apples, cut into small bite size pieces
- 1 cup white sugar
- ½ cup honey
- 1 12oz bottle hard apple cider
- Pinch of salt
- Combine all ingredients in pressure cooker, stir, and set to high pressure for 10 minutes.
- When time is up, do a natural release for 15 minutes and then a quick release for any remaining pressure.
- Ladle butter into mason jars or other airtight containers and let cool completely before refrigerating.
- Refrigerate until ready to serve.
- **Eat within 2-3 weeks
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