Name: Apple Butter Pumpkin Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 3/4 cup pumpkin puree; 3/4 cup apple butter; 3/4 cup brown sugar (packed); 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 3 large eggs; 1 cup evaporated milk; Whipped cream for serving (optional)

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If you’re on the hunt for the ultimate holiday treat that brings together the very best flavors of autumn, look no further than this Apple Butter Pumpkin Pie. Imagine silky pumpkin custard swirled with luscious apple butter, all nestled in a flaky crust and kissed with heady warming spices. It’s cozy, nostalgic, and a total showstopper for any fall gathering or quiet weekend at home. Each bite offers a taste of spiced sweetness with just the right balance of pumpkin and apple, making this pie the kind you’ll want to bake—and share—again and again.

Apple Butter Pumpkin Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Apple Butter Pumpkin Pie comes from a handful of pantry-friendly ingredients that all play a role in creating its unforgettable flavor and creamy texture. Each component is essential: from the custardy pumpkin, to the tang of apple butter, right down to the gentle heat of the spices.

Unbaked 9-inch pie crust: A store-bought or homemade option—either way, you need a sturdy, flaky base to support the silky filling.
Pumpkin puree (3/4 cup): Use pure pumpkin puree (not pie filling) for classic flavor and creamy texture.
Apple butter (3/4 cup): This brings depth, sweetness, and a spiced apple punch that takes the pie to new heights.
Brown sugar, packed (3/4 cup): Adds warmth and richness with subtle hints of molasses.
Ground cinnamon (1 tsp): Essential for that signature autumn aroma and flavor.
Ground ginger (1/2 tsp): Lends a gentle zestiness that brightens the filling.
Ground nutmeg (1/4 tsp): Just a pinch for nutty, aromatic complexity.
Salt (1/4 tsp): Balances the sweetness and brings out the flavors.
Large eggs (3): These give the pie its traditional custardy structure and silkiness.
Evaporated milk (1 cup): Creates that lusciously smooth filling without being overly heavy.
Whipped cream for serving (optional): A cloud of whipped cream makes each slice extra special, though the pie is delicious all by itself!

How to Make Apple Butter Pumpkin Pie

Step 1: Prepare Your Oven and Pie Crust

Preheat your oven to 425°F (220°C) so it’s hot and ready for baking. If you’re using a homemade pie crust, fit it into a 9-inch pie dish, crimping the edges for a classic look. If you opted for a store-bought crust, let it thaw if frozen, and use it as directed. Place the prepared crust onto a baking sheet to catch any drips later on.

Step 2: Mix the Filling

In a large mixing bowl, whisk together the pumpkin puree, apple butter, packed brown sugar, cinnamon, ginger, nutmeg, and salt until everything is seamlessly blended and fragrant. This is where your Apple Butter Pumpkin Pie starts to come alive with warm, toasty aromas.

Step 3: Add Eggs and Milk

Crack your eggs in one at a time, whisking well after each addition—this keeps the filling extra smooth. Gradually pour in the cup of evaporated milk, whisking until the mixture is silky and even. Don’t rush this step, as a well-mixed custard ensures the best possible texture for your Apple Butter Pumpkin Pie.

Step 4: Fill and Bake

Pour the finished filling into the unbaked pie crust, smoothing out the top with a spatula if needed. Pop the pie (on its tray) into the oven and bake for 15 minutes at 425°F to set the crust, then reduce the heat to 350°F (175°C) and continue baking for 35 to 40 minutes. You’ll know it’s done when the center jiggles just slightly—the secret to that creamy, custard-like texture!

Step 5: Cool Completely

Transfer the baked pie to a wire rack and let it cool for at least 2 hours. This helps the filling set fully, so each slice holds its shape. If you try slicing too soon, the filling may not be firm enough. Patience is key for the perfect Apple Butter Pumpkin Pie experience!

How to Serve Apple Butter Pumpkin Pie

Garnishes

Elevate each slice with a big cloud of freshly whipped cream, a light dusting of cinnamon, or even a scattering of finely chopped candied ginger for a fancy (but easy!) touch. The whipped cream brings a cool contrast to the pie’s velvety filling, and the spices add visual appeal and extra aroma.

Side Dishes

This pie is a dream paired with a cup of strong coffee or, for a festive twist, a mug of hot apple cider. You might also serve it alongside a crisp green salad if you’re enjoying a pie-laden brunch, or with a scoop of vanilla ice cream for the ultimate dessert plate.

Creative Ways to Present

Try making mini Apple Butter Pumpkin Pies in a muffin tin for individual servings, or use decorative pie crust cut-outs to top the pie before baking. A drizzle of salted caramel or a sprinkle of spiced nuts can make each slice stand out at any gathering or bake sale.

Make Ahead and Storage

Storing Leftovers

After your Apple Butter Pumpkin Pie has cooled completely, cover any leftovers tightly with plastic wrap or foil and place them in the refrigerator. The flavors actually develop more overnight, making tomorrow’s slices even better! It keeps well for up to 4 days.

Freezing

This pie is freezer-friendly! Let it cool fully, then wrap it securely in a few layers of plastic and aluminum foil. Store it flat in the freezer for up to two months. Thaw overnight in the fridge before serving for that freshly-baked flavor.

Reheating

To enjoy a warm slice, simply microwave individual pieces for 15–20 seconds, or reheat the whole pie in a low oven (about 300°F) for 10–15 minutes. Add whipped cream after warming for best results, as reheating can melt dairy toppings.

FAQs

Can I use homemade apple butter in the pie?

Absolutely! Homemade apple butter brings an extra-special touch to your Apple Butter Pumpkin Pie. If your apple butter is chunky, pulse it in a blender or food processor for a silkier filling.

Is it possible to make the pie dairy-free?

Yes! Substitute evaporated milk with canned coconut milk or another rich, dairy-free milk alternative. Just keep in mind that it may slightly alter the flavor and texture, but the pie will still set beautifully.

Can I make this pie ahead of time?

This is the perfect make-ahead dessert. Bake your Apple Butter Pumpkin Pie the day before your event, let it cool, then store in the fridge. The flavors only get better after a night of melding.

Why does the center still look a little wobbly when I take it out?

A slight jiggle in the center is exactly what you want after baking! The custard will continue to set up as the pie cools, guaranteeing a luscious, creamy slice that’s never dry.

What type Dessert

A classic buttery, flaky pie crust is ideal, but you can easily use a store-bought shell to save time. If you like, try a graham cracker or ginger snap crust for a twist—just pre-bake it to keep it crisp!

Final Thoughts

Try this Apple Butter Pumpkin Pie once and you’ll understand why it’s destined to become a new seasonal favorite. The blend of cozy fall flavors, silky filling, and gentle spices turns every slice into a bite of pure autumn joy. Go ahead—share it with friends, or savor it slowly all week long!

Apple Butter Pumpkin Pie Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of fall flavors with this Apple Butter Pumpkin Pie. A luscious combination of pumpkin puree, apple butter, and warm spices, all nestled in a flaky pie crust.

Ingredients

Scale

Pie Crust:

1 unbaked 9-inch pie crust

Filling:

3/4 cup pumpkin puree
3/4 cup apple butter
3/4 cup brown sugar (packed)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup evaporated milk

Serving:

Whipped cream for serving (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Mix Filling: In a large bowl, whisk together pumpkin puree, apple butter, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
Add Eggs: Beat in the eggs one at a time.
Whisk in Milk: Gradually whisk in the evaporated milk until fully incorporated.
Fill Pie: Pour the filling into the unbaked pie crust.
Bake: Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the center is set but slightly wobbly.
Cool and Serve: Cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream if desired.