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Autumn Apple Butter Pumpkin Pie Recipe

Autumn Apple Butter Pumpkin Pie Recipe

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 YIELD:8 servings


  • 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


  • 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.

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.