Pumpkin Apple Butter Recipes

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APPLE-PUMPKIN BUTTER



Apple-Pumpkin Butter image

This yummy, thick apple spread has a slight hint of autumn spice from the pumpkin.

Provided by Melinda Steele StCyr

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT3h30m

Yield 12

Number Of Ingredients 5

3 pounds McIntosh apples
2 ½ cups apple cider, divided
1 ½ cups sugar
5 inches cinnamon stick
1 ¾ cups canned solid-pack pumpkin

Steps:

  • Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
  • Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.
  • Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Pour apple-pumpkin mixture into a large, shallow roasting pan.
  • Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.
  • Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
  • Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 50.8 g, Fat 0.3 g, Fiber 4 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 93 mg, Sugar 43.9 g

PUMPKIN APPLE BUTTER



Pumpkin Apple Butter image

A few years ago, I decided to try my hand at canning. This first recipe I tried was such a success that I've been canning like crazy ever since! You'll love the truly autumn flavor of this apple butter.

Provided by Taste of Home

Time 2h5m

Yield 5 half-pints.

Number Of Ingredients 7

1 can (29 ounces) solid-pack pumpkin
2 cups apple cider
1 cup applesauce
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened. Pour into freezer containers. Refrigerate up to 1 month or freeze.

Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.

CHUNKY PUMPKIN APPLE BUTTER



Chunky Pumpkin Apple Butter image

Grated pumpkin, applesauce, sugar, and spices make this a sweet treat!

Provided by sueb

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 1h40m

Yield 32

Number Of Ingredients 5

2 cups finely grated pumpkin
1 ½ cups unsweetened applesauce
1 cup white sugar
2 teaspoons ground cinnamon
¼ teaspoon ground allspice

Steps:

  • Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

Nutrition Facts : Calories 30.7 calories, Carbohydrate 8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 7.5 g

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

The addition of apple butter gives this pumpkin pie a slightly fruity flavor. I'm always happy to share reliable recipes like this. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
3 large eggs, lightly beaten
1 cup canned pumpkin
1 cup apple butter
3/4 cup packed brown sugar
1 can (5 ounces) evaporated milk
1/3 cup 2% milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, cloves and nutmeg
Whipped cream, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 304mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN APPLE BUTTER



Pumpkin Apple Butter image

I found this on my MSN homepage. It has a recipe section. I think it's a Libby recipe. It caught my attention because, first of all, I love pumpkin. But I had wanted to try to make apple butter, but didn't find any that didn't make a vat of it. I don't want to make that much, afraid it might be too much for us to eat. Hope you enjoy this. It's really easy and quite tasty.

Provided by Jamia Motsinger

Categories     Spreads

Time 1h5m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 5

1 (15 ounce) can pumpkin
1 cup chopped apple
1 cup 100% apple juice
1/2 cup brown sugar, packed
3/4 teaspoon pumpkin pie spice

Steps:

  • Combine all ingredients in a heavy saucepan.
  • Bring to a boil.
  • Reduce heat to low.
  • Cook, stirring occasionally for 1-1/2 hours.
  • Store in airtight container in fridge for up to 2 months.
  • Great on bread, biscuits, waffles and pancakes.

Nutrition Facts : Calories 44.5, Fat 0.1, Sodium 3.5, Carbohydrate 11.4, Fiber 0.3, Sugar 9.5, Protein 0.3

RENEE'S PUMPKIN-APPLE BUTTER



Renee's Pumpkin-Apple Butter image

This pumpkin apple butter will have your kitchen smelling like fall! It's all natural and perfect for Thanksgiving. Store in the refrigerator.

Provided by A Happy Harvest

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 40m

Yield 40

Number Of Ingredients 7

1 (29 ounce) can pumpkin puree
1 cup apple cider
1 Granny Smith apple, peeled and chopped
¼ cup unsweetened applesauce
1 tablespoon pumpkin pie spice
¼ cup honey
2 tablespoons stevia-sugar blend for baking (such as Truvia® Baking Blend)

Steps:

  • Combine pumpkin, cider, apple, applesauce, and pumpkin pie spice in a skillet over medium-low heat. Cook, stirring frequently, until pumpkin-apple butter is thickened, 10 to 12 minutes. Add honey and stevia-sugar blend.
  • Fill blender halfway with pumpkin-apple butter. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a lidded container. Repeat with remaining pumpkin-apple butter.

Nutrition Facts : Calories 20 calories, Carbohydrate 5.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 49.8 mg, Sugar 3.6 g

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.

Provided by Joyce Lowe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 13

1 cup canned pumpkin puree
1 cup apple butter
¼ cup dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust
3 tablespoons butter
½ cup all-purpose flour
⅓ cup dark brown sugar
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
  • Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
  • To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

Nutrition Facts : Calories 412.6 calories, Carbohydrate 49.5 g, Cholesterol 90.3 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 7.7 g, Sodium 392.4 mg, Sugar 28.3 g

PUMPKIN-APPLE BREAD



Pumpkin-Apple Bread image

Combine pumpkin and your favorite spices with fresh, chopped apples in this tasty bread. Enjoy a slice with fresh fruit for breakfast or with tea or coffee for an afternoon treat! Apples vary widely in juiciness, so if your apples are juicy, go toward the longer baking time.

Provided by Bibi

Categories     Pumpkin Bread

Time 1h25m

Yield 10

Number Of Ingredients 14

cooking spray
1 ¾ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 large eggs
½ cup white sugar
½ cup light brown sugar
1 (15 ounce) can pumpkin puree
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups peeled and chopped Granny Smith apples

Steps:

  • Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
  • Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
  • Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 42.2 g, Cholesterol 37.2 mg, Fat 12.4 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 478.8 mg, Sugar 22.9 g

APPLE - PUMPKIN BUTTER



Apple - Pumpkin Butter image

Found this recipe in November 1996 Family Circle. Will be making this up this year to include in some Christmas Baskets for our teachers at the local school. I like this recipe because it can be canned or frozen and will last up to six months that way, or can be refrigerated and will last up to a month. Needless to say, I will be canning mine for the gift baskets, but am hoping to make enough so that I can keep some for myself in the fridge.

Provided by Chabear01

Categories     Apple

Time 2h

Yield 6 half pints

Number Of Ingredients 5

3 lbs mcintosh apples (or apple of your liking)
2 1/2 cups apple cider
1 1/2 cups sugar
1 cinnamon stick (about 5 inches)
1 3/4 cups pumpkin, solid pack

Steps:

  • Peel and core apples; reserve peels and cores. Combine peels, cores and 2 cups cider in saucepan. Bring to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes. Press mixture through food mill or sieve, to extract juice. Reserve juice; discard peels and cores.
  • Meanwhile, combine apples with sugar, cinnamon stick and remaining 1/2 cup cider in large nonaluminum saucepan. Bring to boiling over medium heat. Reduce heat to low; cover and simmer, stirring occasionally, for 20 to 40 minutes or until apples begin to fall apart.
  • Add reserved juice to apples, bring to boil. Reduce heat; simmer uncovered, stirring occasionally, 45 to 60 minutes or until thick. Discard cinnamon stick. Stir in pumpkin.
  • Heat oven to 300 degrees. Pour mixture into large, shallow roasting pan. With oven door slightly ajar, bake, stirring every 15 minutes, for 1 to 1 1/2 hours, or until thick enough to spread.
  • Spoon into sterilized 1/2 pint canning jars, leaving 1/2 inch headspace. Wipe rims and threads clean. Top with hot lids; screw bands on firmly. Process in boiling water bath 5 minutes ( or adjust time for altitude). Remove to wire rack to cool completely. Store in cool, dark place up to 6 months.

Nutrition Facts : Calories 312.5, Fat 0.4, SaturatedFat 0.1, Sodium 2.5, Carbohydrate 81.5, Fiber 5.3, Sugar 72.4, Protein 0.9

AIR-FRYER PUMPKIN BISCUITS WITH SPICED APPLE BUTTER



Air-Fryer Pumpkin Biscuits with Spiced Apple Butter image

A couple of years ago, one of my friend's parents made pumpkin biscuits for Thanksgiving. I was inspired by the innovative idea but wanted to add my own spin by topping the biscuits with apple butter. I have been experimenting with the air fryer recently and wanted to try to make bread in the machine. - Jessica Burke, Chandler, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon pumpkin pie spice
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup cold unsalted butter
3/4 cup canned pumpkin
Apple butter, optional

Steps:

  • Preheat air fryer to 370°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Add pumpkin; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. In batches, place in a single layer 1 in. apart in greased air fryer. Cook until golden brown, 7-9 minutes. If desired, serve with apple butter.

Nutrition Facts : Calories 168 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 251mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

PAULA DEEN'S APPLE BUTTER PUMPKIN PIE



Paula Deen's Apple Butter Pumpkin Pie image

Make and share this Paula Deen's Apple Butter Pumpkin Pie recipe from Food.com.

Provided by Punky Julster

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 11

1 cup apple butter
1 cup canned pumpkin
1/2 cup brown sugar, packed
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
sweetened whipped cream, for garnish

Steps:

  • Preheat oven to 425°F
  • Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
  • Stir in eggs.
  • Gradually add milk and mix well.
  • Pour into pie shell.
  • Bake for about 40 minutes or until set.
  • Garnish with whipped cream and maybe some pecans.

Nutrition Facts : Calories 2381, Fat 90.5, SaturatedFat 29.2, Cholesterol 612.8, Sodium 3175.2, Carbohydrate 352.2, Fiber 19.4, Sugar 215.7, Protein 46.9

AUTUMN APPLE BUTTER PUMPKIN PIE



Autumn Apple Butter Pumpkin Pie image

Two autumn standards-pumpkin and apple-are joined together in this delightful pie. Topped with a crown of golden pastry "leaves," this dessert is sure to impress.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 cup apple butter
1 cup canned pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
3 eggs, lightly beaten
3/4 cup evaporated milk
1 unbaked pastry shell (9 inches)
Additional pie pastry, optional
Whipped cream, optional

Steps:

  • In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell., Bake at 425° for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack. , If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts if desired. , Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Refrigerate leftovers.

Nutrition Facts : Calories 303 calories, Fat 11g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 308mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN APPLE BUTTER MUFFINS



Pumpkin Apple Butter Muffins image

I adapted another recipe and came up with this. It was originally recipe#199919, but I changed it quite a bit.

Provided by WI Cheesehead

Categories     Quick Breads

Time 1h

Yield 24 muffins

Number Of Ingredients 15

3 eggs
1 cup honey
1 (15 ounce) can pumpkin
3/8 cup canola oil
1/2 cup apple butter or 1/2 cup applesauce
2 teaspoons vanilla extract
2 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup walnuts, chopped

Steps:

  • Preheat oven to 350°.
  • In a large mixing bowl, combine eggs, honey, pumpkin, oil, apple butter and vanilla; mix well.
  • In another bowl, combine flour with remaining ingredients (except nuts).
  • Add the dry ingredients to the pumpkin mixture and only mix until blended. Don't overmix. Add the nuts.
  • Divide the batter equally among 24 paper muffin lined cups and bake for 30-35 minutes.

Nutrition Facts : Calories 173.1, Fat 7.5, SaturatedFat 0.8, Cholesterol 26.4, Sodium 209.5, Carbohydrate 25.4, Fiber 2.1, Sugar 14.2, Protein 3.5

MAPLE PUMPKIN BUTTER



Maple Pumpkin Butter image

This is a recipe I cut out of the newspaper that I amended to crock pot cooking. If I make this on a day that I am home, I do stir the crock pot every hour or two just to keep from anything on the sides from burning. If you want to cook in the oven, then cook at 350 degrees for two hours while stirring every 15 minutes.

Provided by Chohertz

Categories     Brunch

Time 8h5m

Yield 2 1/2 pint jars, 2 serving(s)

Number Of Ingredients 6

1 (29 ounce) can pumpkin puree or 2 (15 ounce) cans pumpkin puree
3/4 cup sugar
3/4 cup apple cider
3/4 cup pure maple syrup
1 teaspoon cinnamon
1 teaspoon ginger

Steps:

  • -Mix all ingredients into your crock pot.
  • -Cook on low for 8-10 hours until the mixture becomes thick or to your desired consistency.
  • -Pack into sterlized jars and seal.

Nutrition Facts : Calories 719.2, Fat 0.8, SaturatedFat 0.3, Sodium 15.6, Carbohydrate 184.5, Fiber 2.8, Sugar 152.5, Protein 4.3

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From graceandgoodeats.com


PUMPKIN BUTTER - ONCE UPON A CHEF
2021-10-14 Combine the pumpkin, apple cider (or juice), brown sugar, cinnamon, cloves, ginger, and salt in a medium, heavy saucepan. Bring to a boil over med-high heat (because the mixture is so thick, it will be more like an active sputter). Reduce the heat to low and simmer, covered with the lid just slightly ajar, stirring occasionally so the pumpkin ...
From onceuponachef.com


PUMPKIN APPLE BUTTER RECIPES | SPARKRECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here.
From recipes.sparkpeople.com


APPLE BUTTER PUMPKIN BREAD - 3 YUMMY TUMMIES
2017-10-19 Combine flour, baking soda and salt. In a large bowl; beat together pumpkin, sugar, cinnamon, egg, canola oil, apple butter, Greek yogurt and vanilla. Slowly beat in the flour mixture. Pour into a greased 9" X 5" baking pan. In a small bowl; combine brown sugar, cinnamon, flour and melted butter until crumbly.
From 3yummytummies.com


BEST APPLE PUMPKIN BUTTER RECIPE - HOW TO MAKE APPLE PUMPKIN …
2018-10-25 Peel and core apples, then cut into 1-inch chunks. Transfer to a 5- to 6-quart slow cooker and fold in pumpkin, pumpkin pie spice, and …
From womansday.com


25 PUMPKIN AND APPLE BUTTER RECIPES IDEAS | RECIPES, APPLE BUTTER ...
Jun 22, 2018 - Explore Missie Shaver Najera's board "Pumpkin and Apple Butter recipes", followed by 116 people on Pinterest. See more ideas …
From pinterest.ca


PUMPKIN APPLE BUTTER - MOSTLY HOMEMADE MOM
2013-10-17 Stir to combine well. Bring to a boil, then reduce heat to low and cook for about 1 hour. Check to see if apples are soft, cook an additional 30 minutes if needed. Transfer to a small food processor and blend until smooth (I leave some chunks). Serve with …
From mostlyhomemademom.com


APPLE PUMPKIN BREAD - BUTTER WITH A SIDE OF BREAD
2019-09-03 Mix the flour, sugar, pumpkin pie spice, salt and baking soda in a mixing bowl and set aside. In a separate bowl, mix the eggs, pumpkin and oil until well blended. Add the wet ingredients to the dry ones and mix just until combined. Gently fold in the chopped apples.
From butterwithasideofbread.com


DELICIOUS PUMPKIN APPLE BUTTER | VERY BEST BAKING
Step 1. Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Store in airtight container in refrigerator for up to 2 months. Recipe makes 3 cups.
From verybestbaking.com


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