Homemade Apple Butter Pumpkin Pie
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Looking for the best fall dessert? This easy, quick Apple Butter Pumpkin Pie is made from scratch with rich pumpkin and warm apple butter for the ultimate seasonal flavor! Perfect for Thanksgiving or any cozy gathering. Try this homemade twist on a classic pie that everyone will love!
I came across this recipe in my 1965 copy of the Farm Journal’s Complete Pie Cookbook. While I find that a lot of old recipes need a bit of tweaking, this one came out perfect as is. It has a luscious thick filling full of warm spices that leave you craving more.
What I Love About This Pie
Ingredients You’ll Need:
Ingredients Notes:
APPLE BUTTER. You can use store-bought or homemade. Some apple butters don’t have spices added, and that is ok, others are very spicy, and you may want to adjust the spices that are added in this recipe so it is not overpowering.
PUMPKIN. You can use cooked pumpkin or canned pumpkin.
Be sure to check out the full recipe and ingredient list in the recipe card below.
Tools You Will Need
Pie Crust
I’m a fan of homemade pie crust, but if you have never made one before or are short on time, it is perfectly ok to use a store-bought crust.
When it comes to homemade pie crust, there are 3 popular options you can make:
- ALL BUTTER. This is my favorite and what I would recommend for the best flavor. A butter pie crust will deliver a rich buttery flavor and lots of flaky layers due to more rise. However, it can be trickier to work with especially if you are new to pie baking.
- ALL SHORTENING. Shortening crust works great for intricate pie crust designs. It will hold its shape better and require less refrigeration time. However, it lacks flavor and is a little on the dry and crumbly side. It doesn’t have much rise so you won’t get those flaky layers.
- HALF & HALF. This is a favorite among many bakers as it combines flavor and holds is shape a bit better. However, you still won’t get much rise out of this crust.
If you are going to use shortening I highly recommend using Spectrum Organic Shortening made from Palm Fruit Oil. I have used this many times with my Einkorn pie crust recipe and it works just as good as Crisco but without the unhealthy seed oils.
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How to make Apple Butter Pumpkin Pie:
Note: this recipe will work for a 9” , 10”, or 11″ Pie crust.
- Preheat your oven to 425°. Prep your pie shell by brushing an egg wash on the bottom of the crust and around the edge.
- In a large bowl, combine the apple butter, pumpkin, sugar, salt and spices.
- In a small bowl, lightly beat the eggs and add to them to the rest of the ingredients.
- Slowly add in the evaporated milk. Mix everything well by hand with a whisk.
- Pour into prepared pie shell. Cover edges with tin foil or pie shield to keep the crust from overbaking.
- Bake for approximately 35-40 minutes. This bakes at a higher temp so takes less time to bake than a classic pumpkin pie.
Optional: Use your dough scraps and bake some mini pie crust Turkey’s using a Turkey cookie cutter. Apply an egg wash, cinnamon, and sugar then bake at 350° for about 8 minutes.
Add the baked mini turkey decorations after they have cooled and the pie has cooled.
Common Questions
How do you know when Pumpkin Pie is done?
Visually, the pie should be browned and slightly puffy around the edges with a glossy center that has a little jiggle. If the whole thing looks wet and wobbly it is not done. If the entire surface is matte, puffy and browned or you see cracks forming, it has been overbaked.
It’s good practice to check the pie about 10 minutes before your time is up as all ovens bake differently. You can always add more time, but once it is overbaked you can’t go back. Keep in mind that the pie will continue to bake with residual heat once you take it out of the oven.
Why did the center pull away from the crust?
This can happen if the pie was too close to the top heating element of the oven. Aim for getting the top of the pie right in the center of the oven, which means the rack should be in the lower 1/3 of the oven.
How do you store Pumpkin Pie?
It’s safe to leave out pumpkin pie for 8 hours at room temperature. After that cover loosely with plastic wrap and store in the refrigerator.
Apple Butter Pumpkin Pie
Ingredients
- 1 Unbaked Pie Shell
- 1 cup Apple Butter
- 1 cup Pumpkin Puree cooked or canned
- 1/2 cup Dark Brown Sugar packed
- 3/4 cup Evaporated Milk
- 3 Eggs
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1/8 tsp Ginger
- 1 Egg and 1 tsp Cream for the egg wash
Instructions
- Preheat your oven to 425°. Prep your pie crust by brushing an egg wash on the bottom of the crust and around the edge.
- In a large bowl, combine the apple butter, pumpkin, sugar, salt, and spices.
- In a small bowl, lightly beat the eggs and add to them to the rest of the ingredients.
- Slowly add in the evaporated milk.
- Mix everything well by hand with a whisk.
- Pour into prepared pie crust. Cover edges with tin foil or pie shield to keep the crust from overbaking.
- Bake for approximately 35-40 minutes. This bakes at a higher temp so takes less time to bake than a classic pumpkin pie.
- Optional: Use your dough scraps and bake some mini pie crust Turkey's using a Turkey cookie cutter. Apply an egg wash, cinnamon, and sugar then bake at 350° for about 8 minutes.
Notes
- This recipe will work for a 9”, 10″, or 11” Pie crust.
- I recommend homemade all-butter pie crust for the best flavor.
- Store at room temperature for up to 8 hours. After that cover loosely with plastic wrap and store in the refrigerator.
- I used this mini turkey cookie cutter for the decoration.
Happy Baking!
♥ Jessica
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