Apple Butter Pumpkin Pie
This Apple Butter Pumpkin Pie combines warm spices, creamy pumpkin, and rich apple butter for the ultimate fall dessert.
Equipment
- 9" or 10" Pie Plate
- Mixing Bowls
- Whisk
Ingredients
- 1 Unbaked Pie Shell
- 1 cup Apple Butter
- 1 cup Pumpkin Puree cooked or canned
- ½ cup Dark Brown Sugar packed
- ¾ cup Evaporated Milk
- 3 Eggs
- ½ tsp Salt
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- ⅛ 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.1 Egg and 1 tsp Cream
- In a large bowl, combine the apple butter, pumpkin, sugar, salt, and spices.1 cup Apple Butter, 1 cup Pumpkin Puree, 1/2 cup Dark Brown Sugar, 1/2 tsp Salt, 1 tsp Cinnamon, 1 tsp Nutmeg, 1/8 tsp Ginger
- In a small bowl, lightly beat the eggs and add to them to the rest of the ingredients.3 Eggs
- Slowly add in the evaporated milk.3/4 cup 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” or 10" 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.
Tried this recipe?Let us know how it was!
