Crockpot Pumpkin Ginger Applesauce

Are you guys sick of pumpkin spice everything yet?  Too bad!  I have one more thing you're going to want to put the pumpkin twist on...especially those of you sitting on some apples you need to use up!  The most work you'll have to do is prepping the apples.

Here's what you'll need:

Pumpkin Ginger Applesauce (Ten 5 ounce servings)

6 apples (I used 2 honeycrisp and 4 northern spies- use your preference in baking apples!)
1 can organic pumpkin puree (not pie filling!)
2 tbsp lemon juice
1 tbsp pumpkin pie spice
5 slices crystallized ginger
1/2 cup water

Dice the crystallized ginger.

Peel, core and slice the apples.  (Or keep the skin on if you prefer)

Cut into like sized chunks.

Time to go into the crock pot!

Add 2 tbsp of lemon juice and water.

Add the can of pumpkin.

Add 1 tbsp pumpkin pie spice.

Add diced ginger.

Give it a stir to incorporate everything.

Set it on low for 3 hours.

Check the consistency of the apples to see if they're ready to mashing.

Cook until largest chunks of apple are fork tender.  When it comes time to finish it off, you can go one of two ways.  Grab your potato masher and take out some aggression.

This will produce a more "rustic", chunky texture to your applesauce.

If you like the smooth, creamy texture of traditional applesauce, break out the immersion blender (affiliate link)  right in the crock pot.  Or turn it off, let it cool for 15 minutes and transfer to your regular blender to puree.

How easy was that!?

Nothing says fall like a nice dish of your apple pickin' labor garnished with some ginger strips.  Yum!

It will keep 7-10 days in the fridge but good luck getting it to last that long.  ;-)  From what I read, you can freeze it too but I can't vouch for it.

Linked up with The Crafty Blog Stalker,  Home Stories A to Z,  Sand and Sisal,  Savvy Southern Style, Tater Tots and Jello
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