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Apple Butter Pumpkin Pie

Total Time

Prep: 25 min. Bake: 50 min. + cooling

Makes

8 servings

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
Apple Butter Pumpkin Pie Recipe photo by Taste of Home

Ingredients

  • Dough for single-crust pie
  • 3 large eggs, lightly beaten
  • 1 cup canned pumpkin
  • 1 cup apple butter
  • 3/4 cup packed brown sugar
  • 1 can (5 ounces) evaporated milk
  • 1/3 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground ginger, cloves and nutmeg
  • Whipped cream, optional

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust.
  2. Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.
Apple Butter
This recipe was tested with commercially prepared apple butter.

Nutrition Facts

1 piece: 328 calories, 10g fat (5g saturated fat), 92mg cholesterol, 304mg sodium, 53g carbohydrate (37g sugars, 2g fiber), 5g protein.

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