Apple Butter Pumpkin Pie: Fall's Ultimate Dessert

Apple Butter Pumpkin Pie is a flavorful sweet treat that combines all the flavors of Fall! Easy to put together and a fun variation on classic pumpkin pie!

Photo byThe Cookin' Chicks

If you are a fan of apple butter then you will LOVE this pie. Easy to prepare and absolutely delicious! In fact, this pie just screams FALL. It makes the ultimate dessert for Thanksgiving or Christmas. For those of you that aren’t a fan of pumpkin pie, give this one a try! It is a custard-like pie, with combined flavors of pumpkin pie and apple butter. Full of that tasty cinnamony apple pie taste!

Why you’ll love this recipe

This easy Apple Butter Pumpkin Pie recipe is bound to be a new favorite!

• • Great Flavor- this pie combines all the flavors of apple pie with pumpkin pie and a cinnamon crumble topping
  • Quick and Easy- using simple ingredients, this pie comes together in under an hour. Perfect to make ahead of time for Thanksgiving
  • Combines all the Fall tastes- cinnamon, apples, pumpkin, and pecans are classic Fall flavors. This pie combines them all into one sweet treat
  • Texture- silky smooth texture with a creamy addition

Photo byThe Cookin' Chicks

What is Apple Butter?

Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce.

Ingredients for Easy Apple Butter Pumpkin Pie

• Pie Crust- homemade or store-bought work great
• Eggs- hey should be at true room temperature so they incorporate nicely into the batter.
• Pumpkin- canned, not puree
• Apple Butter- you can use store-bought apple butter (like Musselman’s apple butter), or make your own
• Sugar
• Salt
• Cinnamon/Ginger/Nutmeg
• Half and Half
• Flour- all-purpose
• Brown Sugar
• Butter- unsalted
• Pecans- chopped

Photo byThe Cookin' Chicks

Variations to try

• Light brown sugar can be used in place of dark brown sugar, however, darker brown sugar has a deeper flavor and is my go-to
• Want to make this into an apple butter pie? Use all apple butter instead of pumpkin, or vice versa to make it all pumpkin
• Use festive leaf or apple cookie cutters and cut out scraps of dough to add to the edges of the pie crust.
• Any fruit butters can be used in this recipe – try pear butter, or peach butter for a nice variation

How to make Apple Butter Pumpkin Pie

1. Preheat oven to 400 degrees and prepare or thaw the 9 inch pie crust and set aside.
2. In a large bowl, whisk eggs until yolk and whites are combined.
3. Add pumpkin, apple butter, sugar, salt, cinnamon, ginger, and nutmeg. Combine well.
4. Stir in half and half. Pour mixture into pie shell and bake in oven 10 minutes. Reduce heat to 350 and continue baking an additional 35-40 minutes, or until a knife comes out clean from center.
5. Allow to cool for 30 minutes at room temperature, then transfer to refrigerator.
6. Prepare streusel/crumble by combining flour, light brown sugar, cinnamon and salt in a bowl. Using a cheese grater, grate very cold butter into small pieces directly onto flour mixture. Rub between your hands to turn streusel into small lumps.
7. Stir in pecans. Spread evenly onto a lined cookie sheet and bake at 350 for about 10 minutes, or until golden brown.
8. When cooled, store in a plastic bag. Sprinkle topping generously on top of pie before serving!!

Photo byThe Cookin' Chicks

Tips for easy Apple Butter Pumpkin Pie

• Use room temperature eggs and apple butter for best results.
• Be sure to use 100% pure canned pumpkin puree, NOT pumpkin pie filling.
• Try to use a thicker consistency apple butter, the closer to pumpkin the better.
• If the outside edge of the crust is browning too quickly, cover lightly with foil or with a piecrust shield.
• Allow pie to fully cool/chill before slicing into it.

Storage

Store the pie in the fridge for up to five days.

To freeze: allow to cool completely. Wrap the pie in plastic wrap, then foil, and freeze for four months. To thaw, unwrap the pie completely and thaw it in the fridge for 3-4 hours.

Photo byThe Cookin' Chicks

Can I make apple butter pumpkin pie ahead of time?

This pie is easily made ahead a day or two and refrigerated until needed. Remove the pie from the refrigerator an hour before serving for the best results. Since it’s a sweet pie you don’t need to add anything on top. Whipped cream is a nice add-on, but not necessary.

Exact Ingredients

CLICK LINK UNDER ANY PICTURE TO SEE PRINTABLE RECIPE CARD

• 1 pie crust *9 inches
• 3 eggs *room temperature
• 1 cup pumpkin
• 1 cup apple butter
• 1/2 cup sugar
• 1 teaspoon salt
• 2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 dash Nutmeg
• 3/4 cup half and half

Topping

• 3/4 cup flour *all-purpose
• 1/4 cup brown sugar
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoon butter *cold/unsalted
• 1/2 cup pecans *diced/chopped