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Autumn Apple Butter Pumpkin Pie

 Autumn Apple Butter Pumpkin Pie
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.
8 ServingsPrep: 15 min. Bake: 35 min. + cooling

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

Directions

  • 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

2 of 2

Autumn Apple Butter Pumpkin Pie (continued)

Directions (continued)

  • 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. Yield: 8 servings.
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.