Autumn Apple Butter Pumpkin Pie
Total TimePrep: 15 min. Bake: 35 min. + cooling
- 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
- 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 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.
Editor's NoteThis recipe was tested with commercially prepared apple butter.
Nutrition Facts1 piece: 303 calories, 11g fat (5g saturated fat), 92mg cholesterol, 308mg sodium, 47g carbohydrate (30g sugars, 2g fiber), 6g protein.
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Oct 25, 2016
Amazing!! Can't wait to see my family's face as they try this for the first time. So different and that is what I like
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!
Oct 12, 2010
It is so yummy, and pretty easy to make!!! I would totally make it again! :)
Oct 11, 2010
It's good and very easy. Peach or pear butter would work,too.
Nov 24, 2008
I saw Paula Deen make this pie over the weekend. It sounds very good to me.