In this applesauce there are two high vitamin, antioxidant packed superfoods: Pumpkin and Apples. Pumpkins are jam packed with good for you vitamins, fiber and minerals. They are a huge source of the antioxidant beta carotene (hence that beautiful orange glow,) they are low calorie and packed with fiber. You can use canned pumpkin or make your own purée. Save your pumpkin seeds to roast. Not only do they taste great but they are also filled with loads of health benefits including zinc and omega-3 fats. Keep your skins on your apples, that way you can keep all beneficial fiber and vitamins found in them.
In a medium saucepan combine apples, water, spices and vanilla. Bring to a boil and then lower heat to a simmer. Simmer applesauce for about a 1/2 hour, stirring occasionally. Let cool a bit before handling. With ladle add applesauce to blender or food processor. Add pumpkin puree and desired sweetener. Puree until smooth.
Sweeten your applesauce to taste with your favorite natural sweetener. You might not need to at all. I like stevia powder. You can also use pure maple syrup, honey or sucanat (unrefined cane sugar.)
Did you know that you can substitute applesauce for some of the oil in certain baked goods? This requires some experimentation to get the right ratios. Vanilla Pumpkin Applesauce would be a nice addition to banana bread, pumpkin bread and carrot cake. The general consensus is to replace 1/2 the oil with applesauce to maintain texture and taste. Some people with very restrictive diets might want to use all applesauce and no oil. Just depends upon your families needs and taste buds.
I used canned pumpkin purée in this recipe.
Simply add more water to adjust thickness.
Serving Size 8-10 Half Cup Servings