How to make instant pot pumpkin apple butter:
I was in the mood for some delicious pumpkin butter and when I went to the store they were sold out. And I thought to myself, I could easily make my own version at home. And so I busted out my Instant Pot and got to work! The final product was even better than any type of store bought pumpkin butter I’ve ever tasted.
Cooking Kabocha squash:
I went with using kabocha squash for this recipe because it is one of my favorites. And if you don’t know, cutting into squash’s is always a battle. But I have found the solution, cooking it in the Instant Pot whole! I gave the outside of the kabocha squash a good cleaning, added 2 cups of water to the instant pot, added my silicone trivet, added the whole kabocha squash, and set to manual high pressure for 20 minutes. And once it was done I let the pressure release naturally (about 10-12 minutes).
And I carefully transfer the cooked kabocha to a cookie tray and let cool completely. Once it had cooled, I peeled the skin off and removed the seeds. And I just used a fork to mash it all up and set aside.
What could I use in place of the kabocha squash?
There are so many options to go with if you don’t have kabocha squash. But here are some I would suggest:
- 1 15 oz. can pumpkin puree
- Acorn squash
- Honeynut squash
- Sugar pie pumpkins
- Sweet potato
Ingredients for the pumpkin apple butter:
Here is the list of ingredients I used but feel free to swap out or in whatever you have in your pantry.
- Gala apples (substitute any type of apples you dig)
- Vanilla extract
- Pumpkin pie spice seasoning
- Maple sugar (substitute maple syrup, coconut sugar, or any type of sugar you use)
How to prepare the pumpkin apple butter:
I added the apples, water, vanilla extract, seasonings, sugar, to the instant pot, and mixed. And then I added my cooked kabocha squash on top. But I don’t mix it in because I didn’t want it to burn the bottom of the pan since it was already cooked. And then I closed the instant pot, sealed the valve, set to manual high pressure for 3 minutes. And once done quick release any pressure left.
Creating the butter:
I used an immersion blender to blend up the butter. But if you don’t have one, carefully transfer to a high powered blender, food processor, or a potato masher, to mix it all up.
How can I use my pumpkin apple butter?
The possibilities are endless when it comes to ways to use these pumpkin apple butter. But my favorites are on some toasted bread, on top of pancakes, mixed in yogurt bowls, added to baked goodies, or as a spread on a charcuterie board.
How to store:
I store in airtight containers either in the refrigerator for up to 2-3 weeks or freezer for up to 6 months or longer.
How to Make Instant Pot Pumpkin Apple Butter:
- 2 cups cooked kabocha squash or any type of pumpkin/squash you like substitute 1 15oz can pumpkin purée
- 2 gala apples peeled cored, and sliced
- 1/2 cup water
- 1 tsp vanilla extract
- 1/4 cup maple sugar substitute maple syrup, coconut sugar, or any type of sugar you dig
- 1 Tbsp pumpkin pie spice seasoning
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Cook your kabocha squash first: I cooked my whole kabocha squash in instant pot: 20 minutes high pressure with 2 cups water, natural release of pressure once done,let cool, peel skin off, and remove seeds
- Add water, vanilla extract, seasonings, and sliced apples to instant pot, and mix
- Top apples with the cooked kabocha squash
- Set to manual high pressure for 3 minutes
- Once done quick release of pressure
- With an immersion blender, blend it all up (could also carefully transfer to blender or food processor to blend up)
- Store in refrigerator or freezer in airtight container