Around the time I was getting the hang of the whole college thing, my mom started making Pumpkin Apple Butter.
Like most college kids, I was a fan of fast, portable food.
I used to pack Peanut Butter & Pumpkin Apple Butter sandwiches that I dug out between classes and ate on empty wooden benches or the cement ledges surrounding the campus buildings.
Sometimes, if the classes were really spread out, I ate the sandwich between fast footsteps across campus.
Yeah, I was totally that girl that ran between classes, but I did have some standards.
I only ran sans PB&PAB.
I’ve always been a lover of apple butter and pumpkin butter, so the combination of the two instantly became a favorite fall staple for me.
I remember tiptoing downstairs at night to sneak spoonfuls of that sweet burnt-sienna spread straight from the canning jar.
Aside from the fact that I think homemade jams/spreads taste better, I don’t usually buy store-bought versions because they’re usually so high in added sugars.
Even the recipe that my mom used was super sweet, and I know she reduced the sugar quite a bit when she made it for us.
I decided to make my own low sugar version…one where you can actually taste the pumpkin and apple and spices!
This spread is packed with flavorful fruit and lightly sweetened with maple syrup!
My favorite part, though, is that it comes together with 5 ingredients in only 30 minutes on the stovetop and you’ve got yourself a seriously cozy condiment.
Enjoy this Low Sugar Pumpkin Apple Butter as your go-to fall spread.
It’s perfect on anything breakfast, snack, dessert or somewhere in between.
Some of my favorite ways to eat it are spread on toast, dolloped on top of pancakes, spooned onto pumpkin oatmeal, stirred into a pumpkin smoothie bowl, and, of course, smashed fondly into a Peanut Butter & Pumpkin Apple Butter Sandwiches.
I made a full recipe of this PA Butter last week and I’m already almost scraping the bottom of the jar with my spoon.
Looks like it’s time to invest another 30 minutes in a kitchen that smells like a pumpkin spice candle.
Well, someone has to do it! 🙂
If you make this Low Sugar Pumpkin Apple Butter, let me know!
I’d love to see what you spread it on.
Come say hi on Instagram @flora_and_vino and use #floraandvino!
- 1 15 oz. can pumpkin (not pumpkin pie filling)
- 1 c. unsweetened applesauce
- ¾ c. all-natural apple-juice or apple cider
- 2 TBS pure maple syrup
- 1 tsp. pumpkin pie spice
- Combine all ingredients in a saucepan and whisk with a fork to combine.
- Bring the mixture to a low boil over medium heat.
- Reduce heat and simmer for ~30 minutes, stirring often.
- Allow to cool completely, then divide pumpkin apple butter between glass (canning) jars and seal tight.
- Store Pumpkin Apple Butter in the fridge for 2-3 weeks.