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Autumn Apple Butter Pumpkin Pie Recipe
Autumn Apple Butter Pumpkin Pie Recipe photo by Taste of Home

Autumn Apple Butter Pumpkin Pie Recipe

Read Reviews (4)
3.67 4
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 piece (calculated without pastry cutouts and whipped cream) equals 413 calories, 19 g fat (10 g saturated fat), 92 mg cholesterol, 308 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 8 servings.
Editor's Note: This recipe was tested with commercially prepared apple butter.
Originally published as Apple Butter Pumpkin Pie in Country Extra November 2008, p49

Nutritional Facts

1 piece (calculated without pastry cutouts and whipped cream) equals 413 calories, 19 g fat (10 g saturated fat), 92 mg cholesterol, 308 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Autumn Apple Butter Pumpkin Pie(4)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 24, 2010

This pie was so moist! My family loved it. It was a really nice change from the traditional pumpkin pie. This will be my goto recipe!

MY REVIEW
Reviewed Oct. 12, 2010
It is so yummy, and pretty easy to make!!! I would totally make it again! :)
MY REVIEW
Reviewed Oct. 11, 2010

It's good and very easy. Peach or pear butter would work,too.

MY REVIEW
Reviewed Nov. 24, 2008

I saw Paula Deen make this pie over the weekend. It sounds very good to me.

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