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Apple Butter Pumpkin Pie

 Apple Butter Pumpkin Pie
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
6-8 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 3 eggs
  • 1 cup canned pumpkin
  • 1 cup apple butter
  • 3/4 cup packed brown sugar
  • 1 can (5 ounces) evaporated milk
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground ginger, cloves and nutmeg
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream, optional

Directions

  • In a large bowl, combine the first seven ingredients. Whisk in salt
  • and spices until well blended. Pour into pastry shell.
  • Bake at 400° for 50-55 minutes or until a knife inserted near the
  • center comes out clean. Cover edges loosely with foil during the
  • last 20 minutes if necessary. Cool on wire rack. Garnish with
  • whipped cream if desired. Refrigerate leftovers. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 328 calories, 10 g fat (5 g saturated fat), 92 mg cholesterol, 304 mg sodium,

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Apple Butter Pumpkin Pie (continued)

Nutritional Facts: 53 g carbohydrate, 2 g fiber, 5 g protein.