A Vintage Apple Butter Pumpkin Pie Worth Baking

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This easy Apple Butter Pumpkin Pie is the perfect fall dessert—rich, creamy pumpkin filling meets warm apple butter for the ultimate seasonal flavor. A quick homemade twist on classic pumpkin pie that’s sure to impress at Thanksgiving!

I came across this recipe in my 1965 copy of The Farm Journal’s Complete Pie Cookbook. Usually, I end up tweaking vintage recipes a bit (some of them really show their age), but this one? Perfect just as it is. The filling is thick, luscious, and packed with warm spices that’ll have you reaching for a second slice before your plate’s even empty.

Ingredients You’ll Need:

Ingredient Notes:

Apple Butter. For the richest flavor, use our old fashioned apple butter recipe—it blends beautifully with the pumpkin for a warm, autumnal twist. However, if you are short on time you can also use store bought apple butter.

Pumpkin. Use cooked or canned pumpkin—both work fine. I usually go for canned because it’s quick and consistent. Just choose a high-quality brand for the best texture and flavor.

A Good Pie Starts with the Crust

I’m a firm believer in homemade crust, but if you’re in a pinch (or new to pie baking), store-bought is perfectly fine. No judgment here.

If you’re making it from scratch, here’s a quick breakdown:

• All Butter: My top pick for flavor. Rich, flaky, and golden—but a bit fussy to handle if you’re new to crust-making.
• All Shortening: Great for decorative edges since it holds its shape well and doesn’t need as much chill time. Downside: it’s less flavorful and a bit crumbly.
• Half & Half: A nice compromise between flavor and structure, though still not as flaky as all-butter.

If you’re using shortening, I recommend Spectrum Organic Shortening (Palm Fruit Oil). It performs just like Crisco but skips the seed oils. I’ve used it in my einkorn pie crust many times with great results.

Festive Finishing Touch

Got a few pie dough scraps left over? Put them to good use! Use a turkey-shaped cookie cutter to make adorable mini pie crust turkeys. Brush each with a little egg wash, then sprinkle with cinnamon and sugar. Bake at 350°F for about 8 minutes, or until golden brown.

Let both the turkeys and your Apple Butter Pumpkin Pie cool completely before adding the decorations on top. They make the pie look festive—and taste even better.

Tips for Perfect Apple Butter Pumpkin Pie

Don’t overmix the filling:
Once the eggs go in, mix just until combined. Overmixing adds air bubbles, which can cause cracks while baking.

Avoid soggy crust:
One of my favorite pie tricks is to brush an egg wash on the bottom of the pie crust before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. Alternatively, you can blind bake your crust for about 10 minutes.

Keep an eye on the edges:
Pumpkin pies love to brown too quickly around the crust. If yours starts getting dark before the filling is set, loosely cover the edges with foil or a pie shield.

Watch the jiggle:
The center should have a gentle wobble when you pull it from the oven—think Jell-O, not soup. It will firm up as it cools.

Cool it completely:
Let the pie cool at room temperature before refrigerating. Putting it in the fridge too soon traps steam, which leads to a soggy crust and cracked top.

Cracks happen:
Even if your pie develops a little crack or two, don’t panic—it’ll still taste incredible. A well-placed swirl of whipped cream hides a multitude of sins.

Keep it centered:
Bake your pie in the dead center of your oven. If it’s too close to the top heating element the center filling will pull away from the crust.

How do you know when the Pie is done?

Look for browned, slightly puffed edges and a glossy center with a gentle jiggle. If the whole thing is wobbly, it needs more time. If it’s matte, cracked, or over-browned, it’s gone too far. Check about 10 minutes before the timer’s up—every oven is different. Remember, it’ll continue baking a bit from residual heat once out of the oven.

Storing Apple Butter Pumpkin Pie

This pie can safely sit at room temperature for up to 8 hours. After that, cover loosely with plastic wrap and refrigerate. It tastes great chilled—or sneak a slice cold for breakfast, no one’s judging.

Serving Suggestions

This pie is rich and flavorful enough to hold its own, but a few thoughtful touches can take it from “yum” to memorable.

Keep it classic:
A generous dollop of freshly whipped cream (none of that canned stuff, please) balances the warm spices beautifully. Add a sprinkle of cinnamon or grated nutmeg on top if you want to feel fancy.

For the overachievers:
Drizzle with warm caramel sauce or maple syrup for extra indulgence. A scoop of vanilla or cinnamon ice cream doesn’t hurt either—especially if the pie is still slightly warm from the oven.

Pair it right:
Serve with hot apple cider, coffee, or a spiced chai. For the grown-ups, a bourbon or rum cocktail ties in perfectly with the pie’s cozy fall flavor.

When to serve:
This pie is a natural fit for Thanksgiving, but honestly, it shines at any fall gathering—Sunday dinners, harvest parties, or just a Tuesday night when you’re craving something nostalgic.

There you have it—an Apple Butter Pumpkin Pie that’s as easy as it is irresistible. Whether you’re baking it for Thanksgiving or just because fall desserts are your love language, this pie delivers that perfect mix of cozy spice and creamy sweetness. If you can’t get enough apple desserts (same here), be sure to try my Apple Hand Pie recipe next—it’s the handheld version of everything you love about apple pie.

Happy Baking!

♥ Jessica

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