This is a wonderful thing to have in the refrigerator for breakfast or a fast snack. Okay, so I got the recipe from the Libby's web site, but I used my own canned pumpkin but feel free to use Libby's canned pumpkin. I know they will appreciate it. Pumpkin is not something I would normally can or freeze. It really is amazing to me what people will give you at the end of the gardening season. I was as busy canning, freezing and dehydrating in late October as in July and August. I was freezing turnips in mid November. They were free.
Try this thick and delicious pumpkin-apple butter the next time you make homemade bread, biscuits, cornbread or glob a big spoonful in the middle of your oatmeal. I almost forgot, put some on your toasted raisin bread. Your kids will want this slapped between two pieces of Wonderbread for an after school snack. This also makes a great hostess gift or to drop off to someone who is not feeling well.
Pumpkin Apple Butter
1 can (15 ounces) Libby's 100 % Pure Pumpkin (see I gave them credit)
1 medium apple, peeled and grated (I use Granny Smith)
1 cup all natural 100% apple juice
1/2 cup firmly packed brown sugar
3/4 teaspoon pumpkin pie spice
Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in a medium, heavy-duty saucepan. Bring to a boil reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Store in airtight container in refrigerator for up to 2 months. It will never last that long. I store mine in 8-ounce Mason jars.
COOK'S NOTE: This doesn't bubble and jump out of the pan like apple butter. Very easy.