Pumpkin Apple Sauce

Gluten Free - Dairy Free - Refined Sugar Free 


Nothing says Crocktober like a nice warm batch of pumpkin apple sauce. This is best served warm, as is, in my opinion. If you're looking for other suggestions, try adding some to your oatmeal; bake a batch with gf granola on top; add to a fall inspired smoothie; or for a moist hint of pumpkin in your next baked bread/muffin, swap half of the oil called for with apple sauce.


Pumpkin Apple Sauce

Pumpkin Apple Sauce

Prep time: 15 min., Cook time: 4 hrs.

Makes: 1 Quart



  • 8 apples (I like using a mix of Honeycrisp and green apples)
  • 1 Tbsp. fresh lemon juice
  • 1 - 1 1/2 cups water (based upon how runny you like your sauce)
  • 1/4 cup pumpkin puree
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • Pinch sea salt



  1. Wash and peel the apples. You can keep the skin on, but I find with the pumpkin apple sauce, the flavors are best without apple skins.
  2. Chop the apples into 1-inch pieces.
  3. Place the apples in a slow cooker and stir to coat with fresh lemon juice.
  4. Add water, cover, and let cook on high for 3 hrs.
  5. After 3 hours, add pumpkin puree, cinnamon, ginger, and sea salt. Let cook, covered, for 1 more hour.
  6. Smash the apple mixture with a potato masher to desired consistency. If you want an apple puree, throw the mixture into your blender (once cooled) and blend to a fine puree.

Pumpkin Puree

Pro Tips

Batch: Make extra and freeze for future use. Leave 1-inch headspace in the jar to prevent cracking.

Storage: Sauce will keep for 1 week in a sealed container in the refrigerator. If freezing, it will keep for ~3 months in a sealed container. Allow the sauce to completely cool before sealing and storing.

Pumpkin Puree: Use fresh or unsweetened & unflavored canned pumpkin. The choice is all yours.

Serving: Great as is. Definitely best when warm.

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