Easy Apple Butter Pumpkin Pie
A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.
Servings: 8
Calories: 433kcal
Equipment
Ingredients
Pie
- 1 pie crust *9 inches
- 3 eggs *room temperature
- 1 cup pumpkin
- 1 cup apple butter
- ½ cup sugar
- 1 teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- 1 dash Nutmeg
- ¾ cup half and half
Topping
- ¾ cup flour *all-purpose
- ¼ cup brown sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 4 tablespoon butter *cold/unsalted
- ½ cup pecans *diced/chopped
Instructions
- Preheat oven to 400 degrees. 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 degrees 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!!
Video
Nutrition
Calories: 433kcal | Carbohydrates: 59g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 541mg | Potassium: 210mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1593IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg
