Apple Butter Pumpkin Pie

For Thanksgiving this year, I wanted to bring a new dessert. I love pumpkin pie, but wanted to do something with a little twist. I came across this recipe in my Taste of Home magazine (I highly recommend getting a subscription to that magazine) and since my hubby and I had just finished making homemade apple butter, I knew this would be perfect to try. It was amazing! It was a usual pumpkin pie, with a hint of apple, and the yummy streusel on top, made it perfect!!! Definitely try it, you wont be disappointed!


9″ pie crust
3 large eggs
1 cup canned pumpkin
1 cup apple butter
1/2 cup sugar
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ginger
Pinch of nutmeg
3/4 cup Half and Half

For Topping:

3/4 cup flour
1/4 cup + 1 tbsp light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 stick cold unsalted butter
1/2 cup pecan pieces


Preheat oven to 400. Prepare or thaw the 9 inch pie crust and set aside. In a large bowl, whisk eggs until yolk and whites are combined. Add pumpkin, apple butter, sugar, salt, cinnamon, ginger, and nutmeg. Combine well. Stir in half and half. Pour mixture into pie shell and bake in oven 10 minutes. Reduce heat to 350 and continue baking an additional 35-40 minutes, or until a knife comes out clean from center. Allow to cool for 30 minutes at room temperature, then transfer to refrigerator. Prepare streusel/crumble by combining flour, light brown sugar, cinnamon and salt in a bowl. Using a cheese grater, grate very cold butter into small pieces directly onto flour mixture. Rub between your hands to turn streusel into small lumps. Stir in pecans. Spread evenly onto a lined cookie sheet and bake at 350 for about 10 minutes, or until golden brown. When cooled, store in a plastic bag. Sprinkle topping generously on top of pie before serving!!

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