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I love everything apple butter and everything pumpkin, so of course they had to come together in one pie. Apple butter makes the filling extra silky and adds a gentle apple-cinnamon flavor to classic pumpkin pie. It’s easy to make with a store-bought or homemade crust and has become one of our favorite Thanksgiving desserts.
Tips
- Shield the crust edges with foil or a pie shield if they brown too fast.
- Check for doneness with a knife just off-center; it should come out clean while the very center still wobbles slightly.
- Cool completely (at least 2 hours) so it slices cleanly.
- Make it a day ahead and refrigerate. The flavor gets even better.
Apple Butter Pumpkin Pie
Ingredients
Method
- Preheat the oven to 400°F.
- Stir together the pumpkin, apple butter, brown sugar, salt and cinnamon.
- Blend in the eggs, evaporated milk and milk.
- Pour into the unbaked crust.
- Bake 45 to 50 minutes, until a knife inserted just off-center comes out clean.
- Cool at least 2 hours, then refrigerate. Serve with whipped cream.
Notes
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FAQ
Can I use homemade apple butter?
Yes, any thick apple butter works.
Does pumpkin pie need to be refrigerated?
Yes. Cover and refrigerate after it cools; it keeps 3 to 4 days.
Can I freeze it?
Yes. Freeze the baked, cooled pie wrapped well for up to 1 month and thaw in the fridge.
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