Traditionally when I think pumpkin I think about pie, cheesecake and the sugar bomb lattes at Starbucks. This is my favorite healthy way to get my pumpkin fix. With a spoonful of almond butter and plenty of cinnamon I can't think of a more comforting afternoon snack!
2 1/2 pounds fuji apples, cored and chopped
2 teaspoons ground cinnamon
1 cup apple cider
1/2 cup pumpkin puree
1/2 vanilla bean or 1 teaspoon vanilla
In a heavy bottomed pot over medium high heat, combine apples, cinnamon, vanilla bean (if you are using extract add with the pumpkin puree) and cider (start with 3/4 cup and add the rest if needed while cooking. The liquid will not cover the apples. Bring to a boil, then lower the heat. Simmer the apples, partially covered for about 45 minutes, stirring occasionally, until the apples are super soft.
Once the apples are nice and tender, remove the vanilla bean.
Transfer apples to a food processor. Add pumpkin puree. Puree until smooth.
Store applesauce in an airtight container, refrigerated, for up to a week.