Pumpkin Applesauce*

Unprocessed. What does that even mean anymore? These days almost everything we put in our bodies is processed in one way or another. Just yesterday my Mom was joking about why I won’t use the pre-minced garlic in oil. Honestly, my first reason is flavor. Fresh garlic tastes 1000 times better, always. Second, it only takes a few seconds for me to press garlic through my garlic press. Also for those who are budget minded, a head of garlic costs much less than a jar of the processed minced garlic. And most importantly, here are the ingredients in two different brands of pre-minced garlic in a jar:

Spice World Minced Garlic in Water: Garlic, Water & Phosphoric acid

Badia Garlic, Minced in Oil: Garlic, Water, Citric Acid, Soybean Oil & Sodium Benzoate

Phosphoric Acid, Citric Acid, Sodium Benzoate. Do you know off the top of your head what those actually are? Because I don’t. My Mom’s response to me pointing out the ingredients on the jar of garlic was “Well, are those bad for me?”. I have no idea if those are bad for you/me. But I do know that I don’t see them in nature. I don’t see those items at the farmers market or in the produce section of the grocery store. And I know that I don’t need them.

::stepping off my soapbox::

I am certainly not the person to tell anyone to cut out processed foods from their diet. It’s hard. I still drink one of the 6 oz mini diet cokes every morning. I have never turned down a Little Debbie Swiss Roll, and if you glance in my purse, you are sure to find sugar free gum and butterscotch hard candies floating around the bottom. But I give my best effort to try to not eat processed foods. I try to make things from scratch when I can…and I think that is all we can do. Try!

Honesly, will processed food kill us all one day? Hell if I know. But I really don’t want to find out. I figure chemicals and preservatives are our generations cigarettes. They probably aren’t good for us, but hey…no one is dying from them…yet. So just like drinking, it’s all about moderation. :-D  Have your Little Debbie, but have some real food too!

This month, Andrew of Eating Rules, is hosting October Unprocessed. He is challenging everyone to go one month, or even just a week, with no processed foods. Can you do it? I don’t know if I can, but I am going to give it my best shot! At the very least, my goal is going to be to eat 5 days a week completely unprocessed. Leaving the weekends with a little wiggle room for dinners out with friends and family.

So in preparation for October Unprocessed, I had to make up a batch of applesauce for myself. I eat applesauce almost daily…and for some reason I had never read the ingredients label on my “Natural” applesauce. Turns out, not so natural.

So I set off to make my own natural applesauce! The best part about making your own applesauce is the abundance of flavor ideas! You can add just about anything you want, which is how I wound up with Pumpkin Cinnamon Applesauce. And I was happily surprised to find that I didn’t even need to add any sugar, the pumpkin and apples are sweet enough naturally! Delicious, seasonally flavored, ass friendly, vegan and gluten free? You couldn’t ask for more out of an applesauce.

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Pumpkin Cinnamon Applesauce

Yield: 4 cups of applesauce, 8 servings

Recipe Note: Notice in the directions the apples do not need to be peeled. The skin of an apple holds a lot of nutrients, and once the apple is cooked down and pureed, you won't even notice it's there! Also, this recipe has No Sugar Added, just natural sweetness!

Ingredients:

2 1/2 pounds apples, cored and chopped
2 teaspoons ground cinnamon
juice of 1 lemon
3/4 cup water
1/2 cup pumpkin puree
1 teaspoon vanilla

Directions:

In a heavy bottomed pot over medium high heat, combine apples, cinnamon, lemon juice, and water. The liquid will not cover the apples. Bring to a boil, then lower the heat. Simmer the apples for 45 minutes to an hour, stirring occasionally, until apples are super soft.

Once apples are nice and tender, remove the pot from the heat. And now we split off into two groups of people. Chunky or Smooth!

Chunky: Add pumpkin puree and vanilla. Smash apples with a potato masher until you reach the desired chunky-ness.

Smooth: Carefully transfer apples and all liquid to food processor or blender. Add pumpkin puree and vanilla. Puree until desired consistency.

Serve applesauce room temperature or cold, straight from the fridge. Store applesauce in an airtight container, refrigerated, for up to 1 week. Or freeze up to 3 months.


1/2 cup applesauce: 90 calories, .3 g fat, 23 carbs, 4.5 g finer, .5 g protein.
nutrition info calculated using sparkrecipes.com

Novice Chef Blog Original

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83 Responses to “Pumpkin Applesauce”

  1. 1

    Averie @ Love Veggies and Yoga — October 3, 2011 @ 10:35 pm

    This looks stellar and I can only imagine how good your house smelled while
    you were making this!

    And unprocessed food…for 5-6 yrs I was a strict vegan and a strict GF person. So 99% of what I ingested was made from scratch. I am still veggie and mostly GF and so 95% of what I eat I make myself as unprocessed as possible. Great post girl!

  2. 2

    Heather of Kitchen Concoctions — October 3, 2011 @ 11:33 pm

    I’ve made traditional applesauce before and an apple/pear version, but I don’t know why I have never thought to do a pumpkin version! I love this idea. PS: Beautiful pics!

    • Jessica replied: — October 4th, 2011 @ 11:02 am

      What? Apple, Pear?! I bet that was perfect! I am definitely trying out that flavor next time. Did you cook the pears with the apples?

  3. 3

    Lauren — October 4, 2011 @ 12:24 am

    That looks like heaven! Pure heaven. Would you believe I’ve never cooked with pumpkin before?? I’m going to have to remedy that!

    • Jessica replied: — October 4th, 2011 @ 11:01 am

      I am sitting her shocked.

      Girl, go buy yourself some pumpkin right now! Then come home and make the Pumpkin Whoopie pies that are on the blog from last year (just search them in the search bar up top). And then try your hardest to not eat them all by yourself! They are soooo good!

  4. 4

    Kathryn — October 4, 2011 @ 4:17 am

    I’m so impressed with all the people who are doing October Unprocessed. I’d love to try but I know I’d last about 5 minutes before I gave in!

    Gorgeous pics and an equally gorgeous recipe!

    • Jessica replied: — October 4th, 2011 @ 11:00 am

      That’s me! I am already missing my diet coke this morning! But I am giving it my best effort! Maybe instead you can just try to just cut back on the amount of processed foods you eat this month. It’s really just all about awareness of what we are putting into our bodies! :-D

  5. 5

    Blog is the New Black — October 4, 2011 @ 5:12 am

    Love your spoon! ;) Great pics.

  6. 6

    Holly — October 4, 2011 @ 6:45 am

    Ohh man that looks delicious! Yum!

  7. 7

    Katrina — October 4, 2011 @ 7:34 am

    Well hellooooo beautiful. Great combo. Yum!

  8. 8

    The Mrs @ Success Along the Weigh — October 4, 2011 @ 8:00 am

    Okay, don’t tell the hubby but he eats applesauce everyday and I’m thinking about making this for him because you know, it would be made with love and not out of a jar. The freezing option sounds good so I don’t have to make batches every week. Hmm, you’ve given me some inspiration here. I’m sure the hubby will thank you!

    • Jessica replied: — October 4th, 2011 @ 10:59 am

      Girl! Do it! It’s super easy and makes your house smell delicious!

      Plus, yes just make a big batch and freeze it! That way it’s ready to go whenever he is.

  9. 9

    Lauren at Keep It Sweet — October 4, 2011 @ 8:05 am

    I made homemade applesauce recently and loved it… but pumpkin applesauce sounds even better!

  10. 10

    Jen @ BeantownBaker.com — October 4, 2011 @ 8:12 am

    I’ve never heard of putting pumpkin in applesauce. But it sounds delicious! I always put cranberry in my applesauce.

    • Jessica replied: — October 4th, 2011 @ 10:58 am

      I hadn’t either, but why not? I had a open can of it in my fridge and I have seen other flavors added at the store. So I decided to give it a try! :-D And I love it! But then again…pumpkin and apples are my two favorite fall flavors.

  11. 11

    Susie — October 4, 2011 @ 8:37 am

    This looks awesome, and sounds soo good! Nice work Jess!!

  12. 12

    raquel from Florida — October 4, 2011 @ 9:26 am

    It looks great!
    We began our October unprocessed with home made pasta: only flour, eggs and olive oil, topped with unprocessed marinara sauce (Tomatoes, olive oil, real garlic and home grown basil). It takes time and effort but it is well worth it!
    Lovely pictures!

    • Jessica replied: — October 4th, 2011 @ 10:57 am

      That sounds delicious Raquel! I want to come to dinner at your house!!

  13. 13

    DessertForTwo — October 4, 2011 @ 9:44 am

    What a great spin on applesauce!

    I love eating unprocessed! When I eat something processed, I swear I can feel it–I get sluggish and have a craving for something sweet or caffeine-filled to keep me up.

    • Jessica replied: — October 4th, 2011 @ 10:56 am

      I always have a craving for something sweet and caffeine filled :-P LOL

  14. 14

    Nichole — October 4, 2011 @ 10:44 am

    Just for your information: phosphorus-containing substances (like phosphoric acid) occur naturally in foods such as milk, meat, poultry, fish, nuts, and egg yolks.. so no need to be sad if you *accidentally* consume it.

    • Jessica replied: — October 4th, 2011 @ 10:56 am

      Thanks Nichole, I will keep that in mind for the future. But I did a little google-ing and it is added to the garlic as a preservative. It is also one of the main ingredients in soda. So apparently I normally drink it pretty often.

      I would still like to avoid it when it is added as a preservative, or for in coke for the flavor/acid quality, and not something that happens naturally.

  15. 15

    brandi — October 4, 2011 @ 11:18 am

    i love the idea of October Unprocessed and am doing something similar – no processed foods during the week, leaving the weekends unplanned since i know i’m going to be traveling quite a bit. I’ll be doing my best, but I know it won’t be possible to go completely unprocessed at some of the events.

    ps; can’t wait to see you this weekend!

    • Jessica replied: — October 4th, 2011 @ 11:21 am

      I know! I am so excited to see you and everyone else. Nashville watch out, here come a plane full of foodies! :-D

  16. 16

    Mimi — October 4, 2011 @ 11:32 am

    Yum! I just realized you can freeze applesauce (I usually can my applesauce) so I have a batch in the freezer as well this year! Do you think it would be ok to can this as well? Nothing better to me than a taste of fall in late February when I swear the winter will never end!

    • Jessica replied: — October 4th, 2011 @ 11:44 am

      To be honest, I don’t know a ton about canning and the safety.

      But if you are able to can the other applesauce you make, as long as it is made in the same general way, this applesauce should be can-friendly as well. Since the pumpkin is from a can already…and everything else should be ok as well.

  17. 17

    Lori @ RecipeGirl — October 4, 2011 @ 11:35 am

    I just made regular old applesauce the other day, but pumpkin sounds awesome!! The unprocessed thing is cool- I’m not doing it but maybe one of these days!

  18. 18

    Jenny Flake — October 4, 2011 @ 12:08 pm

    I think if I had a bowl of this in front of me I wouldn’t be able to stop eating it! Looks fabulous girl!! xoxo

  19. 19

    Paula @ Dishing the Divine — October 4, 2011 @ 12:15 pm

    I’m with you – I love pumpkin and apples…. and therefore think I could TOTALLY love this sauce. :)

  20. 20

    Tania — October 4, 2011 @ 12:41 pm

    LOVE!!

    I wonder if you could can it….though my boys would probably inhale it in no time!

    On the agenda for next week.

  21. 21

    Diana — October 4, 2011 @ 1:35 pm

    I gave up processed food for Lent last year-and it totally broke my candy habit! The first 3 weeks or so all I wanted was gummy bears and twizzlers-it was rough-but I haven’t wanted them since. Hang in there!
    The one thing I added back right away was tortilla chips, they’re made pretty much with corn and canola oil and salt, so they’re not really very processed anyhow! Other than those, canned tomatoes and beans (not from scratch, but the store) and tortillas- I really haven’t added much processed stuff back in.

    PS: Be careful with deli meat-it has just about the highest possible level of fake in it! You’d be better off to make pulled chicken or pork or beef, or make your own roasts to slice.

  22. 22

    Kristy Lynn @ Gastronomical Sovereignty — October 4, 2011 @ 2:14 pm

    i ADORE that you used seasonal pumpkin in this!!! I can just imagine the wonderfulness of it all.

    PS. On ingredients you can’t pronounce: http://www.eatingrules.com/2011/09/october-unprocessed-2011/

  23. 23

    Erin @ Dinners, Dishes and Desserts — October 4, 2011 @ 3:57 pm

    Now that is some applesauce! Wow!

  24. 24

    ErinsFoodFiles — October 4, 2011 @ 5:04 pm

    PUMPKIN Applesauce?! Great idea!

  25. 25

    emiglia — October 4, 2011 @ 5:37 pm

    What a great goal! I have been doing the same thing ever since I fell head-over-heels for my year-long farmer’s market. The only unprocessed things I have a hard time giving up are pretty embarassing: krab and Boursin cheese (not together).

  26. 26

    Nicole, RD — October 4, 2011 @ 6:16 pm

    “Honesly, will processed food kill us all one day? Hell if I know.” LOL! I loved that. I also love that there’s NO added sugar in this. SCORE. When I go apple picking in a few weeks, this is the first recipe I’m making. Thanks!!

  27. 27

    danielle — October 4, 2011 @ 6:39 pm

    I just bought a bunch of apples to make applesauce with today – I love the idea of adding the pumpkin to it! I think I am going to try this recipe instead.

  28. 28

    Lauren @ Healthy Food For Living — October 4, 2011 @ 7:56 pm

    I need this in my life… asap! Pumpkin and apples dominate my diet this time of year, and combining them in one recipe has me feeling giddy :).

  29. 29

    Anna — October 4, 2011 @ 8:27 pm

    I do understand where you are coming from. If we can make a dish from scratch without adding anything processed, so much the better. That is because there will be things that come in contact with us that we have no control over. Almost everything is processed, so the littlest unnatural ingredient that we can avoid means a lot! Thanks for this!

  30. 30

    Joanne — October 4, 2011 @ 9:15 pm

    I absolutely for sure do my best to eat unprocessed and yeah…sometimes I slip up…but I say it’s the effort that counts.

    This pumpkin applesauce sounds delicious…I want it mixed into some greek yogurt!

  31. 31

    Jen at The Three Little Piglets — October 4, 2011 @ 11:09 pm

    In one of my cooking classes, the chef did a little demo on processed foods. He gave us all a few things to try and then proceeded to explain why they were all really bad for us. My favorite was a juice drink – one of the ingredients had some really fancy name. Turns out it was really dried and crushed up beetles! Ew! I hate living in a world where you need a PHD in science to buy your food!

  32. 32

    lynn @ the actor's diet — October 5, 2011 @ 1:08 am

    i love applesauce but have never thought of making a pumpkin-y version! awesomeness.

  33. 33

    Emily — October 5, 2011 @ 5:24 am

    Well I’m with you about staying off processed food completely… I don’t think I can do it! lol. But I do love an occassional made from scratch stuffs, just to make myself feel like I’m making the effort. :P

    I love your take of the applesauce and the title itself already sounds delish! Love the photo by the way! :)

  34. 34

    Chiara @ The Wandering Cook — October 5, 2011 @ 5:52 am

    That looks delicous! I have just (finally!) found a crock pot here in Switzerland… they are not easy to come by… and I was thinking of making appesauce in it. I guess I’ll try your rendition!

  35. 35

    Anne Marie — October 5, 2011 @ 9:22 am

    This looks fabulous! Great post!….for me, the processed food gremlins attack from the miniature candy bar aisle, so it’s a great time of year for an unprocessed food support group, er, web challenge.

  36. 36

    Madi @ Sit Down and Eat Your Peas! — October 5, 2011 @ 9:29 am

    This looks delish! Just the other day I went apple picking and one of my weekly goals was to use some of my pumpkin butter that I made last week to flavor an applesauce! You totally got there first!

  37. 37

    Erinn — October 5, 2011 @ 9:53 am

    I love this! I make my own applesauce as well, not just because it’s better for you, but mostly because it just tastes better. You can tailor every batch to fit your current flavor of choice which is always a plus. I’ve done a few different fruit combinations, but never pumpkin so I’m definitely going to have to try that!

  38. 38

    Nutmeg Nanny — October 5, 2011 @ 10:37 am

    Yum! Pumpkin and apples….I never thought to combine the two! This has to be out of this world delicious!

  39. 39

    Paula — October 5, 2011 @ 9:03 pm

    This sauce sounds lovely. I love the combination of not only the apple and pears, but the pumpkin as well.

    Best wishes on reducing your processed food intake this month and kudos to you for taking up the challenge.

    I agree with you about everything being in moderation but I also happen to believe that processed food is one of the reasons why we are seeing such a rise in food allergies over the past several years. I also believe that a diet of processed foods can and does kill people by way of heart attacks, strokes and yes, different forms of cancer.

  40. 40

    MegSmith @ Cooking.In.College — October 5, 2011 @ 11:51 pm

    This just screams falls. I love your jars and labels!!!

  41. 41

    Yellowfish — October 6, 2011 @ 11:56 am

    I just learned about the canned oil packed garlic recently, because I grew some habaneros and wanted to make habanero oil. It turns out, if you just put things in oil (like the garlic) it is a perfect environment to grow botulism, and I guess in the 80’s before they knew that, a lot of people got really sick from jarred garlic in oil. So, now they just put in phosphoric or citric acid because they are antimicrobial, and will actually prevent the garlic from killing you. So… turns out, if you find canned garlic that is just garlic and oil you should actually stay away!

    The things I was reading about making infused oils and getting botulism were so intimidating I just ended up deciding to make vinegar instead of accidentally poisoning myself :). Anyways, I thought it was interesting, though (you know, scary but interesting).

  42. 42

    Lauren — October 6, 2011 @ 8:16 pm

    I made this tonight and it is SO tasty! Going to test it with my 18 month old tomorrow :) I love the extra nutrients pumpkin adds to the applesauce.

    • Jessica replied: — October 10th, 2011 @ 11:15 am

      Ooh! So glad you liked it, but I am totally curious if your 18 month old did too! :-)

  43. 43

    Kayla @ la cucina del bargello — October 6, 2011 @ 11:59 pm

    Would it work to use your recipe in a slow cooker?

    • Jessica replied: — October 10th, 2011 @ 11:17 am

      Kayla, I know a lot of people who make applesauce in a slow cooker. I am sure you could do it…but I personally don’t have any experience doing it! I don’t want to wait hours when I can make it so much faster! What can I say…I’m impatient ;-D

  44. 44

    Erin — October 9, 2011 @ 4:00 pm

    You are brilliant for putting these two together.

  45. 45

    Lauren — October 10, 2011 @ 1:12 pm

    @Jessica – I gave her a bowl of it and a spoon. She took one bite and looked at me like “Something’s different…” Then she took another bite. And another. Then she put her whole hand/fist in there and grabbed it. Then she put the bowl up to her face and tried to get the remaining sauce with her tongue.

    I’d say she liked it :D

    • Jessica replied: — October 10th, 2011 @ 1:15 pm

      Ahh! I love it!

      I will be babysitting a friends 2 year old next week and I am going to try it out on her! I was worried it might be too…different! But now I can’t wait! Thanks Lauren!!

  46. 46

    Katelyn — October 11, 2011 @ 9:45 am

    This looks great! I love pumpkin everything. A couple of weeks ago I tried this pear applesauce recipe:

    http://www.cookincanuck.com/2011/09/crockpot-pear-ginger-applesauce-recipe/

    It’s insanely easy to make because you just throw everything in the crockpot and let it cook down. I subbed ground ginger for fresh and skipped the added sugar, which you really don’t need if your pears are ripe. And the smell while it cooks all day–aFREAKINmazing. I’ll probably be posting about it next week along with a baked oatmeal recipe that uses the applesauce.

    As far as natural foods go, I’ve got my own soapbox. Also, if you’re making applesauce consider purchasing organic apples if you can since conventional apples have such a high concentration of pesticide residues. Conventionally-grown apples are actually number one on the Environmental Working Groups ‘dirty dozen’ this year.

  47. 47

    Nikki — October 12, 2011 @ 8:00 pm

    I’m making this tomorrow!! I was trying to decide today if I want to make more pumpkin recipes or more apple recipes this month, and now I can do both in one! :) Thanks for making my mind up for me!

  48. 48

    natalie (the sweets life) — October 13, 2011 @ 10:08 am

    catching up on my google reader finally and I am SO excited to try this sometime this Fall. YUM!

  49. 49

    Dan and Eliza » Meals — October 13, 2011 @ 9:23 pm

    [...] Applesauce [...]

  50. 50

    Blog Bites V – Autumn Edition « Healthy Food For Living — October 26, 2011 @ 5:01 am

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  51. 51

    Cookie and Kate — October 26, 2011 @ 9:32 pm

    I am so sold on this pumpkin applesauce! I’ve never made my own applesauce before—it’s time.

  52. 52

    he Burlesque Baker — June 5, 2012 @ 8:32 pm

    I am LOVING your site! Sassy, funny commentary and fun recipes to try in the kitchen? Count me in! And I love pumpkin—never thought about it in applesauce! I wonder about mixing other fruits in, or even doing a pumpkin pear sauce? So many combinations!

  53. 53

    war_eagle — October 9, 2012 @ 8:54 pm

    Went and got apples at the orchard today with this in mind. Got home and realized I didn’t have lemons, but did have the bottled lemon juice. So much for keeping the creepy chemicals out this round! Oh well, the next batch will be with pure, fresh lemon juice.
    I kind of wish you had estimated how many apples since I really didn’t feel like stepping on the scale with mine. Also unsure if they should be covered or not while simmering. I’ve got my lid on and fingers crossed. :)

  54. 54

    Lauren — October 11, 2012 @ 8:40 am

    What apples are the best to use for applesauce? I know different apples are better for baking but I didn’t know about applesauce.

    • Jessica replied: — October 12th, 2012 @ 11:28 am

      I am not sure what are exactly BEST for applesauce, but I would recommend using something like a honey crisp or a fuji apple!

  55. 55

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  58. 58

    Chelsey — August 29, 2013 @ 11:35 am

    Just tried this and LOVED it!

    Btw, citric acid is what’s found naturally in fruits like oranges and lemons and is what makes them so acidic. So your apple sauce has citric acid in it, since you added lemon juice. FYI, citric acid is also what keeps apples from browning (the browning is caused by oxidation, which citric acid prevents).

  59. 59

    mary beth kraft — September 18, 2013 @ 1:00 pm

    i am going apple picking this weekend and am SO excited to have a new recipe in which to use them! as always, love your posts. thank you!

  60. 60

    Danielle — September 18, 2013 @ 2:02 pm

    I read unprocessed as if to mean not preserved. It’s a common word to use for boiling the jars to seal and preserve them “Process for 15 minutes in boiling water”
    I could be wrong though.

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  64. 64

    Karen — September 20, 2014 @ 1:30 am

    I’m making this for my son’s Autumn Market. I’ve tries all kinds of applesauce in the past: apple + pear, peach, strawberry, blueberry, lingonberry, but NEVER pumpkin. Thank you SO SO SO SO much for the inspiration.

  65. 65

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  66. 66

    Kristin Stanley — October 3, 2014 @ 1:16 pm

    I just made this today and my 11 month old LOVED it! Thanks for sharing!

  67. 67

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