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Eat Well Oct. 29. 2013
Breakfast

Apple Butter and Pumpkin Butter

Oct. 29. 2013
Breakfast
McKel Hill

McKel Hill

MS, RDN, LDN, Dietitian

There’s nothing better than having a piece of warm gluten-free toast with creamy Pumpkin Butter or deliciously sweet and tangy Apple Butter spread all over the top in a thick layer. Both Pumpkin Butter and Apple Butter are types of fall recipes that come alive again this time of year- it’s almost as I forget it’s even available until the smell of fall rolls in the air or after my first visit to the pumpkin patch of the season. Either way, these two recipes are sure to please your fall taste buds and also perfect to share with your pumpkin and apple lovin’ loved ones!

Today, you’re all getting two recipes for the price of one, lucky you :). Late summer I shared with you all a couple of my favorite summer fruit chia jams that celebrated my favorite fruits, peaches and raspberries (revisit that blog post to read more about why I love chia seeds for jams and jellies). It’s now time for the fall fruits and flavors to shine and Pumpkin Butter and Apple Butter are go-to’s in my kitchen this season. Both are incredibly simple to make, nutritious, and so delicious. Apples and pumpkin both contain great amounts of fiber on their own, but combine it with the fiber found in the chia seeds, and this makes one high fiber fruit butter in comparison to store bought jams and jellies.

The Pumpkin Butter has a very thick and creamy texture and reminds me of pumpkin pie filling, which is a delightful thing to be compared to! Apple Butter on the other hand, is a little less dense and has the texture of a sweet fruit paste that would be created if dates and apples were hybridized together (this would be an odd fruit, right?). Of course these fruit butters are delicious on their own, but my favorite way to eat these is to spread a very thick layer onto homemade gluten free bread or in between layers of pancakes…yum! A note about homemade bread, if you’ve been connecting with my on Instagram or Facebook, you know that I’m on a mission in the kitchen to create my perfect recipe for gluten free bread- I promise it’ll be worth the wait!

FRUIT BUTTER USES |

  • Sandwich classic // PB & A (peanut butter and apple), AB & P (almond butter and pumpkin)
  • Spread //  on gluten free toast or crackers
  • Dollop //  on homemade granola, rolled oatmeal, quinoa, or millet for breakfast with a dash of cinnamon
  • Dip // add the fruit butter on top of Classic Cashew Cheese for a sweet/savory dip
  • Swirl //  into Simply Coconut Milk Ice Cream or BanaNO Cream for a fruity twist
  • Spread // on sandwiches instead of mayo for a sweet/savory combination
  • Pour // onto pancakes such as Simply Oat Pancakes or Coconut Flour Crepe Cakes
  • so much more!

Pumpkin Butter
Recipe Type: spread, dip, sauce
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
A delicious, creamy, and fall inspired pumpkin butter.
Ingredients
  • 1 can organic pumpkin puree (15 oz.)
  • ¼ cup maple syrup
  • 3 tablespoon chia seed, ground
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • pinch of sea salt
Instructions
  1. In a small saucepan, combine maple syrup and pumpkin puree.
  2. Bring pumpkin and maple syrup to a boil.
  3. While this mixture is brining to a boil,
  4. Add chia seeds.
  5. After a boil, turn down the hit to low and simmer for 5 minutes or until thickened.
  6. Lastly, off the heat, add vanilla, cinnamon, and pumpkin pie spice.
  7. Keep cool in the refrigerator.
  8. Enjoy!

I may be getting a little ahead of myself here, but these recipes can serve as beautiful holiday gifts! Here’s how: purchase a couple cute jars or mason jars at your local craft store or restaurant supply store, fill with each fruit butter, use chalkboard paint to paint on the jars lid, write “Apple Butter” or “Pumpkin Butter” on the lid with chalk, tie with a colored ribbon or neutral rope, and there you go! You’ve just created a super simple, delicious, and heartfelt gift anyone would love to receive this holiday season (hint, hint…mom).

Apple Butter
Recipe Type: spread, dip, sauce
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
A delicious, creamy, and sweet apple butter perfect for spreading or as a topping.
Ingredients
  • 2 cups organic fuji apples or of choice, pureed
  • ¼ cup maple syrup
  • 5-6 large dates, pitted
  • 3 tablespoon chia seed, ground
  • ½ teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 juice of lemon (about 4 tablespoons)
  • pinch of sea salt
Instructions
  1. Puree apples in a blender or food processor until the consistency of chunky applesauce.
  2. In small saucepan, bring pureed apples and maple syrup to a boil.
  3. While this mixture is brining to a boil,
  4. Add chia seeds.
  5. After a boil, turn down the hit to low and simmer for 5 minutes or until thickened.
  6. Lastly, off the heat, add vanilla, lemon juice, and cinnamon.
  7. Blend this mixture again and add in the dates. Blend until smooth.
  8. Keep cool in the refrigerator.
  9. Enjoy!

Be sure to “save” this recipe for the future or pin it for later (just click any picture to pin) when the holiday gift season rolls around. I hope you all enjoy these two recipes as much as I do, they’re so delicious so be sure to share! What’s your favorite fall condiment that you typically only eat around this time of year? Share below!

With love and gratitude,

xo McKel

The Recipe

Serves

Print

Ingredients:

  • 1 can organic pumpkin puree (15 oz.)
  • ¼ cup maple syrup
  • 3 tablespoon chia seed, ground
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • pinch of sea salt

Directions:

  1. In a small saucepan, combine maple syrup and pumpkin puree.
  2. Bring pumpkin and maple syrup to a boil.
  3. While this mixture is brining to a boil,
  4. Add chia seeds.
  5. After a boil, turn down the hit to low and simmer for 5 minutes or until thickened.
  6. Lastly, off the heat, add vanilla, cinnamon, and pumpkin pie spice.
  7. Keep cool in the refrigerator.
  8. Enjoy!

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Did you try it out?

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  • Fredericka

    I will definitely try these recipes as well as give as holiday gifts. Thank you

  • Erin dennison

    I made both of these!! So good I can’t stop eating the apple butter!
    Thanks!:)

  • Sherry

    Thank you so much for sharing this! I made the apple butter tonight and thought it was amazing! The ingredients meld together nicely and the natural flavors really shine through! The texture is hearty enough to stick to a spoon, for a quick spoonful of energy too! Great job!

    • Hi Sherry! Thank you so very much, I’m glad you liked them! Isn’t it an amazing recipe- so simple and delicious. Thanks for sharing 🙂

  • Jacqueline

    So easy and tasty!! I followed the apple butter recipe subbed cranberries and blueberries and made made cran-blueberry butter

  • Allison

    I have made this apple butter several times and it is SO good that I plan on making it for gifts this Christmas (especially for the relatives who need omega 3!). I am wondering how long it will keep in the refrigerator in a tightly closed mason jar? I’d love to get a head start on holiday prep before things get too crazy. Thanks!

    • Hi Allison!
      Great question and such a great holiday gift and thoughtful gift. I have made both of these before and have kept them safely (and still delicious) in my fridge for several weeks- up to 3-4 in tightly sealed mason jars. If you prep them a week ahead, you’ll be a-okay 😉

  • Both of these look so yummy! I think I’ll have to try them later today!

  • kellie

    I just made the apple butter and it is amazing!! When I threw in the chia seeds I was sceptical, but it came together beautifully! Thank you! I was wondering if I should let it sit until cool and then refrigerate or just put it in straight away. Do you think it matters? Thank you, again!

    • Hi Kellie,
      So glad you loved it! I would suggest letting it cool for a bit before putting in the fridge. It shouldn’t change the texture too much either way. Thanks for stopping by and hope to see you back here soon!

      • kellie

        Okay… I just made the pumpkin one and I can’t decide which one I like better! They are delicious and I can’t wait to share them with my family this weekend on our cabin trip. Thank you SO much!

        • Hi Kellie,
          Wonderful! I’m SO happy you’re loving both and hope your family enjoys as well 🙂

  • Lucy

    I’m looking to make this primarily to add to gin and prosecco to make a cocktail combination for a Halloween Party and am wondering why you add the chia seeds? Is it for added fibre or is it to replace a more proccessed ingredient? I love the idea of this being a clean version but not sure how the chia will work in a drink? Can I just omit for half a batch for the drinks and add to half for food use? Xx

    • I have no idea if this works with alcohol, I haven’t tried it and wouldn’t recommend it. The chia seeds are what make this hold solid without the use of excess sugar and pectin! You can totally try it, tell us how it works 😉