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Pumpkin Apple Dog Treats
Snack American

Pumpkin Apple Dog Treats

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place 4 cups oatmeal in the bowl of a food processor; pulse until finely ground. Transfer to a mixing bowl.
  3. 3 Stir in grated apple. Mix in canned pumpkin and egg until well combined; mixture will be thick and slightly sticky.
  4. 4 Roll dough on a surface sprinkled with remaining 1/4 cup oats to a 1/2-inch thickness. Cut shapes with a cookie cutter and transfer to the prepared baking sheet.
  5. 5 Bake in the preheated oven until crisp and golden, 12 to 15 minutes. Remove to a wire rack to cool completely.

By lab

Creamy Pumpkin Pie Smoothie Shake
Snack

Creamy Pumpkin Pie Smoothie Shake

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine pumpkin, ice cream, milk, sugar, vanilla extract, cinnamon, cloves, and nutmeg in a blender; blend until smooth. Add ice; blend until smooth.
  2. 2 Place 1/3 of the graham cracker crumbs in the bottom of 2 small glasses. Fill glasses halfway with blended pumpkin mixture. Top with another 1/3 of the graham cracker crumbs. Pour in remaining pumpkin mixture. Top each glass with 1 tablespoon whipped cream and remaining graham cracker crumbs.

By SuburbanGlitzz

Pumpkin Parfait by Jo
Snack

Pumpkin Parfait by Jo

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
  2. 2 Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.

By JoLuv

Homemade Dog Treats (Peanut Butter and Pumpkin)
Snack American

Homemade Dog Treats (Peanut Butter and Pumpkin)

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl; stir with a spatula until combined.
  3. 3 Transfer mixture to a work surface and work it with your hands until mixture starts to come together. Add 1 teaspoon water at a time (only if needed) to help make the dough workable, but don't add too much as it should be dry and stiff. Roll the dough to a thickness of 1/2 inch.
  4. 4 Cut into 1/2-inch pieces and transfer to a baking sheet.
  5. 5 Bake in the preheated oven until dog treats are golden brown and crunchy, about 40 minutes. Let cool before serving to your dog.

By Kelly

Pumpkin Spice Bread with Toasted Marshmallows
Snack American

Pumpkin Spice Bread with Toasted Marshmallows

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Heat oven to 350 degrees F. Coat 2 (9x5-inch) loaf pans with no-stick cooking spray.
  2. 2 Combine flour, baking powder, baking soda, pumpkin pie spice and salt. Beat pumpkin, oil, sugar and eggs in bowl with electric mixer until well blended. Add dry ingredients; mix well. Divide batter between prepared loaf pans.
  3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Turn oven to broil. Sprinkle marshmallows evenly over breads. Broil 3 minutes or until marshmallows are lightly browned. Cool completely.

By Crisco

Blueberry Pumpkin Muffins
Snack American

Blueberry Pumpkin Muffins

4.4

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly blended. Combine pumpkin, milk, butter, and egg in a separate bowl; gradually stir in flour mixture just until moistened. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each to the top.
  3. 3 Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

By CKLEWIS

Pumpkin Chocolate Chip Muffins
Snack American

Pumpkin Chocolate Chip Muffins

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan, or line with paper liners.
  2. 2 Whisk sugar, eggs, and oil together in a medium bowl. Stir in pumpkin and water until well combined.
  3. 3 Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl.
  4. 4 Stir pumpkin mixture into flour mixture until just combined; do not overmix. Fold in chocolate chips.
  5. 5 Divide batter evenly among muffin cups, filling each about 2/3 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

By Donna

Pumpkin Nut Muffins
Snack American

Pumpkin Nut Muffins

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and ginger together on wax paper.
  3. 3 Beat sugar, pumpkin purée, buttermilk, melted butter, eggs, molasses, and vanilla extract together in a bowl; stir in flour mixture until just moistened. Fold in pecans.
  4. 4 Divide batter among the prepared muffin cups, filling each almost to the top.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes, before transferring muffins to a wire rack to cool. Serve warm.

By Amy Posont

Cream Cheese Filled Pumpkin Muffins
Snack American

Cream Cheese Filled Pumpkin Muffins

4.5

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, cinnamon, pumpkin pie spice, nutmeg, ginger, salt, baking soda, allspice, cloves, and cardamom together in a bowl.
  3. 3 Beat brown sugar and eggs together in a large bowl with an electric mixer until smooth. Beat in pumpkin purée and 1/2 cup plus 2 tablespoons vegetable oil until combined. Beat in flour mixture until just incorporated.
  4. 4 Spoon batter into the prepared muffin cups, filling each about 1/2 full. Spoon about 1 teaspoon cream cheese into center of each muffin cup; poke it down into middle of batter. Sprinkle sunflower seeds over muffin tops.
  5. 5 Bake in the preheated oven until golden and tops spring back when lightly pressed, about 25 minutes. Cool muffins in tin for 5 minutes, then transfer to a rack to cool completely. Be careful; the cream cheese stays hot for a while.

By witchywoman

Coffee Shop Pumpkin Scones
Snack American

Coffee Shop Pumpkin Scones

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  2. 2 Whisk flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.
  3. 3 Combine pumpkin, egg, and half-and-half in a separate bowl; stir into flour mixture until just combined. Turn dough out onto a floured work surface; shape into a 1/2-inch-thick square. Cut dough into pizza-shaped wedges; arrange on the prepared baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
  5. 5 Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones. Let set.

By PinkPrincess

Pumpkin Cream Cheese Muffins
Snack American

Pumpkin Cream Cheese Muffins

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups or use paper liners.
  3. 3 To make the filling: Beat cream cheese in a medium bowl with an electric mixer until soft.
  4. 4 Add egg, brown sugar, and vanilla; beat until smooth. Set aside.
  5. 5 To make the streusel: Mix together sugar, flour, pecans, and cinnamon until combined. Cut in butter with a fork until crumbly. Set aside.
  6. 6 To make the muffins: Sift together flour, sugar, baking powder, cinnamon, and salt in a large bowl; form a well in the center.
  7. 7 Add pumpkin, eggs, olive oil, and vanilla to the well; beat until smooth.
  8. 8 Pour batter into the prepared muffin cups, about 1/2 full.
  9. 9 Drop 1 tablespoon filling over batter in each muffin cup. Press down gently; do not let filling touch the bottom of the muffin cup.
  10. 10 Sprinkle with streusel.
  11. 11 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By Barb

Pumpkin Cannoli
Dessert Italian

Pumpkin Cannoli

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
  3. 3 Beat cream in a chilled bowl with an electric mixer until stiff peaks form.
  4. 4 Fold into pumpkin mixture.
  5. 5 Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner. Pipe pumpkin mixture into each cannoli shell.
  6. 6 Garnish the ends with sprinkles and confectioners' sugar.

By chefchristabug

Roast Pumpkin and Feta Risotto
Dinner Italian

Roast Pumpkin and Feta Risotto

4.4

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
  2. 2 Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown.
  3. 3 Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.
  4. 4 Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
  5. 5 When roasted pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
  6. 6 Mash 1/2 of the pumpkin, and stir into risotto with spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

By MEL_JADE

Vegetarian Four Cheese Lasagna
Dinner Italian

Vegetarian Four Cheese Lasagna

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
  3. 3 In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
  4. 4 Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
  5. 5 Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

By Rosemary

Pumpkin Ravioli with Sage-Brown Butter Sauce
Dinner Italian

Pumpkin Ravioli with Sage-Brown Butter Sauce

Prep
45 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. 2 For the pasta, combine flour, eggs, and salt in the bowl of a food processor. Pulse until dough holds together. Transfer to a clean work surface and knead until smooth and elastic, about 10 minutes. If dough feels too dry, add water a little at a time and continue kneading. Wrap dough in plastic and refrigerate for at least 30 minutes.
  3. 3 For the filling, slice pumpkin into 8 pieces. Discard seeds. Transfer to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
  4. 4 Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
  5. 5 Heat oil in a small skillet over medium heat. Add onion and sage. Cook, stirring until onion is soft and translucent, about 5 minutes. Remove from heat.
  6. 6 Scoop pumpkin flesh from skin and transfer to a stand mixer fitted with the paddle attachment. Add onion mixture and cream. Beat until well combined. Add egg, salt, and pepper to taste. Beat until well combined. Set aside.
  7. 7 Assemble the ravioli by lightly flouring a work surface. Remove dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller according to manufacturer's instructions until it reaches the desired thickness; you should have 8 long sheets of pasta. Lightly dust each sheet with flour.
  8. 8 Place one sheet of pasta on a work surface. Drop tablespoonfuls of filling evenly down the length of sheet leaving enough room to seal dough around filling. Lay a second sheet of pasta on top. Use your fingers to press down and seal pasta around filling. Cut ravioli with a pasta cutter or round glass. Repeat with remaining sheets of pasta and filling.
  9. 9 Bring a large pot of lightly salted water to a boil. Cook ravioli in batches until tender yet firm to the bite, 3 to 5 minutes per batch.
  10. 10 Meanwhile, to make sauce, heat butter and sage in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is light brown and fragrant, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper to taste. Add cooked ravioli to sauce and sprinkle with Parmesan cheese.

By Fatima Rivera

Gluten-Free Northern Italian Autumn Minestrone
Dinner Italian

Gluten-Free Northern Italian Autumn Minestrone

4.6

Prep
30 min
Cook
40 min
Total
560 min

Instructions

  1. 1 Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  2. 2 Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
  3. 3 Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.
  4. 4 Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.
  5. 5 Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.
  6. 6 Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

By Buckwheat Queen

Homemade Pumpkin Purée in the Microwave
Pantry American

Homemade Pumpkin Purée in the Microwave

4.3

Ingredients

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Cut stem off pumpkin using a strong knife to create a hole; scoop and scrape pulp and seeds from pumpkin, saving seeds to roast. Cut pumpkin in quarters; cut quarters in half.
  2. 2 Place pumpkin pieces in a microwave-safe bowl; cover tightly with plastic wrap.
  3. 3 Cook in the microwave for 7 minutes; check plastic wrap seal to ensure no moisture is escaping. Continue cooking in the microwave for 8 minutes more; remove plastic wrap. Cool pumpkin for 10 minutes.
  4. 4 Peel skin from pumpkin using your fingers.
  5. 5 Transfer peeled pumpkin to the bowl of a food processor; pulse until puréed. (Or purée pumpkin using a hand masher or potato ricer.)

By Laura Streckfuss

Pumpkin Spice Cookies
Dessert American

Pumpkin Spice Cookies

4.6

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. 3 Stir together cake mix and pumpkin in a large bowl until well blended.
  4. 4 Drop rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets.
  5. 5 Bake in the preheated oven until centers are set and edges fell firm, 18 to 20 minutes. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By CARRUTH

Pumpkin Ginger Jam

Pumpkin Ginger Jam

4.2

Prep
25 min
Cook
45 min
Total
550 min

Instructions

  1. 1 Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
  2. 2 Place unpeeled lemon wedges in a food processor; purée until smooth.
  3. 3 Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
  4. 4 Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

By tatjanasok

Pumpkin Kaya
Southeast Asian

Pumpkin Kaya

4.3

Prep
10 min
Cook
80 min
Total
90 min

Instructions

  1. 1 Place the pumpkin into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam until soft, about 20 minutes. Transfer pumpkin to a blender and blend until smooth with no lumps.
  2. 2 Combine the pumpkin, coconut cream, brown sugar, and pandan leaves in a pot over medium-low heat. Cook, stirring frequently, until mixture is thick and smooth, about 1 hour; remove leaves and discard. Cool kaya before serving; refrigerate unused portion.

By CAMTHALION CALAELEN

Chunky Pumpkin Apple Butter

Chunky Pumpkin Apple Butter

4.8

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

By sueb

2-Ingredient Pumpkin Cake
Dessert American

2-Ingredient Pumpkin Cake

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Generously spray a 9x13-inch baking pan with cooking spray.
  3. 3 Mix cake mix and pumpkin together in a large bowl until well combined; spread evenly in the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  5. 5 Cool and serve.

By Chickentarian

Spiced Pumpkin Pie
Dessert

Spiced Pumpkin Pie

4.5

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
  3. 3 Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.

By Shelly M

Easy Pumpkin Dip
Appetizer

Easy Pumpkin Dip

4.7

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes. Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

By Lisa Griffin

Candied Pumpkin Recipe
Dinner

Candied Pumpkin Recipe

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

By Rachel

Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

4.0

Prep
45 min
Cook
480 min
Total
525 min

Instructions

  1. 1 Mix sugar, cinnamon, cloves, and allspice together in a bowl.
  2. 2 Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
  3. 3 Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.

By ALLYK

Creamy Pumpkin Pie
Dessert

Creamy Pumpkin Pie

4.7

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C.)
  2. 2 In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
  3. 3 Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

By UPATNINE

Apple-Pumpkin Butter

Apple-Pumpkin Butter

Prep
60 min
Cook
150 min
Total
1650 min

Instructions

  1. 1 Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
  2. 2 Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.
  3. 3 Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.
  4. 4 Preheat the oven to 300 degrees F (150 degrees C).
  5. 5 Pour apple-pumpkin mixture into a large, shallow roasting pan.
  6. 6 Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.
  7. 7 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
  8. 8 Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.
  9. 9 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  10. 10 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Melinda Steele StCyr