To me, Fall means pumpkin and apple and this Instant Pot Pumpkin Applesauce is the perfect blend of both – I don’t have to choose one flavor! With only 5 simple ingredients this perfect fall treat is quick to put together. Never fear, if you don’t own a pressure cooker – there are instructions for making this recipe on your stovetop or in your slow cooker, too!
I was just telling my husband yesterday that I love living where we get to enjoy all 4 seasons every year. We were talking about summer coming to an end, and he may have given me the side eye when I told him that Fall is still my favorite time of year. Don’t get me wrong, I am sad when summer ends, but there is so much to love about autumn, including the flavors of fall, that seems to make the end of the summer a little easier.
WHY YOU WILL LOVE THIS INSTANT POT APPLESAUCE RECIPE
This pumpkin applesauce recipe is so simple – your instant pot or pressure cooker does all the work for you! If you love applesauce, make this today. It will yield a bounty of fall flavors and all of those warm spices will make your house smell amazing. Whether your idea of the perfect consistency of applesauce is more rustic and chunky or smooth applesauce I have you covered here.
INGREDIENTS FOR PUMPKIN APPLESAUCE
This pumpkin pie applesauce recipe is so easy. You will find all of the measurements and full instructions at the bottom of the post in the printable recipe card.
- Apples – I prefer Granny Smith and Pink Lady but any baking apple will work
- Apple juice or apple cider – this adds extra apple-y flavor, but you can just use water if you want to reduce the sugar.
- Pumpkin purée – 100% puree, NOT pumpkin pie filling
- Salt – any salt will do
- Pumpkin pie spice – you could also use apple pie spice. I have both Homemade Apple Pie Spice and Homemade Pumpkin Pie Spice recipes right here on my website.
HOW TO MAKE INSTANT POT PUMPKIN APPLESAUCE
Wash, peel, core, and cut apples into chunks.
Place apples in the bottom of the instant pot or pressure cooker. You can squeeze the juice of a lemon over the apples to prevent browning if you like.
Add apple juice, pumpkin puree, salt, and pumpkin pie spice.
Stir gently to combine.
Place the lid on the instapot and seal it. Set to high pressure for 5 minutes.
Allow pressure to naturally release for 5 minutes, then release the remainder of the pressure manually.
For chunkier applesauce, mash the hot apples with a potato masher. If you prefer a smoother applesauce, use an immersion blender.
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If you love this Instant Pot Pumpkin Applesauce recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
What can pumpkin puree be used for?
Most commonly pumpkin puree is used in baking pies, quick bread, cakes, and muffins. However, there are so many other uses! Aside from this applesauce recipe, you can stir it into oatmeal or yogurt for breakfast. You can add it to your pancake and waffle mix. Drop some into your milkshakes and smoothies. It can enhance the flavor and color of that curry dish and will help thicken it. You can even stir it together with ricotta cheese and use it in your pasta dishes. Pumpkin Lasagna? Um…Yes.
Can pumpkin puree be subbed for applesauce in recipes?
Yes, generally you can substitute pumpkin puree in recipes that call for applesauce in a 1:1 ratio.
How do you make pumpkin puree taste good?
To pump up that puree, add cinnamon or pumpkin pie spice. Pumpkin pie spice was born to make pumpkin puree come alive! Pumpkin puree is already on the sweet side, but you can add additional sugar to taste.
Can I freeze pumpkin puree?
Yes! I recommend freezing an entire 15 oz can in a quart-size zip-lock. You can also freeze ½ cup portions in a muffin tin and then transfer the portions to a gallon zip-lock bag or airtight container. It will last in the freezer for up to a year.
PUMPKIN APPLESAUCE RECIPE SUBSTITUTIONS:
- Apples – You can really use any type of baking apple, but you’ll want to choose a variety that is firm and crisp such as a Granny Smith or Pink Lady. Other types that would work well are Honeycrisp, Golden Delicious and Braeburn.
- Apple juice or apple cider – You can add water in place of the juice or cider – this will reduce the amount of sugar if you are looking for a healthier version.
- Pumpkin purée – Other than making your own puree from fresh pumpkin, there really is no substitute. Remember, you need to use 100% puree, NOT pumpkin pie filling.
- Pumpkin pie spice – as I mentioned before can substitute apple pie spice if you like, or drop in a couple of cinnamon sticks and remove them before you mash the apples.
Slow cooker pumpkin applesauce: Combine the sliced apples, pumpkin, juice and pumpkin pie spice in the crockpot and cook for 3-4 hours on high or 6 hours on low.
Stovetop pumpkin applesauce: Place the sliced apples, pumpkin, juice, and pumpkin pie spice in a large stockpot or dutch oven and set over medium heat. Cover and cook for 20-25 minutes or until tender.
TIPS AND TRICKS For Making the BEST Pumpkin Applesauce
- A squeeze of lemon over the peeled apples will reduce browning.
- 2-4 tablespoons of dark brown sugar will add a bit more sweetness, especially if using water instead of juice. Maple syrup or honey also is a nice way to naturally sweeten this recipe.
- This applesauce would be a wonderful addition to breakfast. You can top pancakes or waffles or stir some into a bowl of oatmeal.
- Let the applesauce cool to room temperature, then store it in the refrigerator for up to one week in an airtight container.
MORE APPLE AND PUMPKIN RECIPES
Autumn, we are HERE for YOU! Here are more ways to enjoy those two yummy fall flavors:
- Crock Pot Applesauce (pictured above)
- Apple Pumpkin Strudel
- Glazed Pumpkin Donuts
- Banana Pumpkin Muffins
- Pumpkin Bread
- Pumpkin Butter
Keep this pumpkin recipe in your back pocket. Homemade pumpkin spice applesauce is the perfect afternoon snack – kids and adults alike will love it. It is healthy, has minimal sugar, and is low in calories. You can eat it alone, as a spread on toast, or it would make a wonderful condiment for pork chops or chicken.
- 7 apples (I used a mixture of Granny Smith and Pink Lady)
- ⅔ cup apple juice or apple cider
- 1 cup pumpkin purée (do NOT use pumpkin pie filling)
- Pinch of salt
- 1 Tablespoon pumpkin pie spice
- Wash, peel and core apples. Cut into chunks.
- Place apples in the bottom of the instant pot.
- Add in apple juice, pumpkin puree, salt and pumpkin pie spice.
- Place the lid on the instapot and seal it. Set to high pressure for 5 minutes.
- Allow pressure to naturally release for 5 minutes, then release the remainder of the pressure manually.
- If you want a bit chunkier applesauce, mash the hot apples with a potato masher. If you prefer a smoother applesauce, use an emulsion blender.
- Store in the refrigerator for up to 5 days.
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Amount Per Serving: Calories: 80Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 15mgCarbohydrates: 21gFiber: 3gSugar: 15gProtein: 1g
Please note that nutrition is not guaranteed accurate.
Wednesday #FallFlavor Recipes
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Breakfasts and Breads
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- Pumpkin Chocolate Chip Scones from Hezzi-D’s Books and Cooks
- Pumpkin Spice Oatmeal from Jolene’s Recipe Journal
Mains and Sides
- Chicken Parm Stuffed Spaghetti Squash from A Kitchen Hoor’s Adventures
- Chicken Sausage with Apples from Cheese Curd In Paradise
- Roasted Whole Butternut Squash from Jen Around the World
- Sauerkraut with Tomato Sauce from Palatable Pastime
- Air Fryer Candied Walnuts from Devour Dinner
- Caramel Apple Pie from Sweet Beginnings
- Easy Apple Pie Cake from A Little Fish in the Kitchen
- Instant Pot Apple Cinnamon Cheesecake from Blogghetti
- Pumpkin Bread Pudding from Hostess At Heart
- Old Fashioned Ritz Pie from Art of Natural Living
- Pecan Butter Cookies from Books n’ Cooks
- Pecan Pie Bars from Best Cookie Recipes