Pumpkin Spice Applesauce Recipe
from parenting and lifestyle expert Simone Jones-Tyner
1 small pie pumpkin or 1 1/2 cups pumpkin puree
7 apples (I use honeycrisp, empire, braeburn, gala or fuji)
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/16 teaspoon allspice
1/4 teaspoon cinnamon
Sugar or honey to taste (I use honey)
1. Preheat the oven to 400°.
2. Slice the top off the pumpkin and cut in half.
3. Scoop out the flesh of each half (save the seed if you would like to roast them later). Rinse off and lay the halves flesh side down in a roasting pan or baking dish and cover with foil. Bake at 400° for about 45 minutes or until the pumpkin is fork tender. Test in several places to make sure that it’s done.
4. While the pumpkin is roasting, peel, core and cut your apples into chunks.
5. Add them to a pot with one cup of water and cook on medium heat for about 15 minutes or until fork tender.
6. Remove from the stove, drain (save the juice) and set aside.
7. Once the pumpkin is done, let it cool until it can be handled. Use a knife to peel the skin from the pumpkin, then cut it into chunks.
8. Add the pumpkin, apples, nutmeg, ginger, cinnamon, allspice and honey (or sugar) to a food processor and blend until it is smooth. Add a bit of the apple juice if you would like to make it thinner.
9. Serve warm or cold.
Applesauce must be refrigerated and can last for up to two weeks. You can also freeze it for up to three months.