This is a fall time favorite of mine! The apple sort of fades into the background and sweetens the pumpkins. The combination together is very scrumptious. Try it and see!
What You’ll Need:
2 cups of fresh pumpkin puree (Note: If you don’t have fresh pumpkin or would rather not bother with it you can use 1 – 15 ounce can of pumpkin instead.)
2 peeled and grated apple (Note: Any type of apple will do. I normally use Fujis or Galas.)
1 cup of unsweetened apple juice
1/2 cup of Natural Dark Brown Sugar (Note: Any type of natural brown sugar will do.)
1 tsp of cinnamon
1/2 tsp of ground cloves
1/2 tsp of nutmeg
In a large pot dump in all ingredients and stir. Bring to a boil and then reduce to a simmer. Cook for 1 1/2 hours stirring from time to time. Apples will break down and mixture will thicken slightly.
You can either freeze this mixture if you like or you can store it in the fridge. Once in the fridge it will last 2-3 weeks. Serve on toast, biscuits, etc.
This recipe can easily be doubled, tripled, etc. Also it’s very forgiving so a little more of something or a little less won’t matter.
Notes: You could substitute maple syrup or honey for the brown sugar. Any natural sugar will work.