Pumpkin pie spice-flavored everything is everywhere, but have we forgotten about apples already? Fresh picked apples and bright orange pumpkins are begging to hang out together; but never fear, Apple Butter Pumpkin Pie is here! There’s a healthy amount of spices bringing out the best in beloved pumpkin and apple butter and topped with walnut streusel topping. Fall deliciousness!
Whether your apple butter is homemade or store-bought it will make your pumpkin pie screaming good. The pie is sweetened by the apple butter with a little brown sugar; less sugar equals more slices you can eat, right?
A gorgeous slice of Apple Butter Pumpkin Pie is so tasty on its own, but it’s downright fantabulous with a huge dollop of Cool Whip. Yes, I am a firm believer that any kind of pumpkin pie requires non-dairy whipped topping; otherwise it’s just not right.
And today we are playing with the crust! It’s a single crust and I wanted a fancy edge, which really did not take much more time. First, I made a double crust recipe for extra dough. I made about 30 cutouts of 3 different shaped leaf cookie cutters for an asymmetrical pattern. If symmetry is your thing simply use one leaf shape as I did in Pumpkin Pie Perfection. Attach the shapes with some milk brushed on the edges before you add the filling, for easier handling, and your pie will be beautiful and delicious!
She’s ready to pop in the oven!
Baked to perfection!
As this may be a new favorite the challenge of saving the last slice for yourself may be a little tricky. I have faith in you true pie lovers; there are so many ways to save (hide) that last slice for yourself.
Apple Butter Pumpkin Pie
Pumpkin sweetened with apple butter and brown sugar and spices, then topped with a walnut streusel topping may just be your next new favorite fall pie.
8
30
minutes65
minutesKeep the screen of your device on
Ingredients
- Pie Filling
1-1/2 cups 118.29 ml solid pack pumpkin
1 cup 282 g apple butter
1/4 cup 55 g packed pure cane dark brown sugar
1/4 cup 50 g pure cane granulated white sugar
1-1/2 teaspoons 1-1/2 teaspoons ground cinnamon
1/2 teaspoon 1/2 teaspoon ground ginger
1/4 teaspoon 1/4 teaspoon cloves
1/4 teaspoon 1/4 teaspoon ground nutmeg
Dash Dash of salt
3 large 3 eggs
1/2 cup 118.29 ml half & half
- Streusel Topping
4 tablespoons 4 tablespoons butter
1/4 cup 59.15 ml chopped walnuts or pecans
1/4 cup 31.25 g all purpose flour
1/4 cup 55 g pure cane brown sugar
Dash Dash of cinnamon
- Grandma's Pie Crust (Enough for one 9-inch bottom crust and leaf cut outs for edge)
2 cups 250 g flour
1 teaspoon 1 teaspoon salt
2 tablespoons 2 tablespoons pure cane sugar
1/4 teaspoon 1/4 teaspoon baking powder
1 cup 236.59 ml shortening
1/2 cup 118.29 ml cold water
Directions
- Pie Crust
- In a large bowl use a large fork and stir together all the dry ingredients.
- Use the large fork or pastry cutter and mix in shortening until crumbly pea-sized bits of shortening.
- Add the cold water all at once and give it a few stirs, do not over mix.
- On a heavily floured surface, roll out half the dough and place in the pie plate, trim off extra edges.
- Roll out remaining dough and make leaf/shape cut outs. Use water or milk to attach pie crust leaf cutouts, overlapping a bit.
- Filling & Baking
- Preheat Oven to 350 F.
- In a large mixing bowl stir together pumpkin, apple butter, both sugars, and spices.
- With an electric mixer (I like KitchenAid) beat in the eggs until thoroughly combined.
- Stir in half & half, mix thoroughly and pour filling into prepared pie shell.
- Bake @ 350 for 55 to 60 minutes. Center should look a little wet, but not wobbly.
- Remove from oven, add streusel topping, return to oven, and bake for 5 minutes.
