Apple Butter Pumpkin Pie

Published: Oct 12, 2012 · Modified: Nov 29, 2014 by Chelsia Rief · This post may contain affiliate links · Leave a Comment

My husband has a thing for apple butter. He also has a thing for pie! I'm not really a fan of apple butter and I'm learning to have an appreciation for pie. I do however, love anything pumpkin! Since I'm determined to become better at mastering the art of pies, I thought this would be a fun dessert to make.

I have to admit, this pie is really quite delicious! From the flaky crust, to the sweet filling, to the savory crunch of the streusel topping, this pie is really really really outstanding! It screams FALL at the top of it's lungs and I think preparing a pie for someone is so special. I rarely ever make pie for dessert. I prefer to make cookies, and little parfaits...but pie is so elegant and I think people appreciate the extra work that goes into making something so beautiful and tasty. In fact, I'm thinking about making this again for Thanksgiving because it's kind of a show stopper with it's fancy crumble topping!

Apple Butter Pumpkin Pie

(Source: Adapted from Imperial Sugar)

Yield: One 9" PIE

Prep: 45 minutes

1 9-inch pie crust recipe

3 large eggs

1 cup canned pumpkin puree

1 cup apple butter

½ cup sugar

1 teaspoon salt

2 teaspoon cinnamon

½ teaspoon ginger

pinch of nutmeg

¾ cup half-half

Streusel Topping:

¾ cup all-purpose flour

¼ cup + 1 TB brown sugar, packed

1 teaspoon cinnamon

¼ teaspoon salt

½ stick cold unsalted butter

½ cup pecan pieces

Pre-heat oven to 400 degrees F.

Prepare or thaw a 9-inch pie crust and set aside.

In a large bowl, whisk eggs until combined, and no strings remain. Add pumpkin, apple butter, sugar, salt, cinnamon, ginger, and nutmeg until completely combined. Stir in half and half.

Pour into pie shell and place in oven. After 10 minutes, reduce the oven temperature to 350 degrees.

Bake until center of pie no longer trembles about 35- 55 minutes. Remove from oven. Allow to sit for 30 minutes at room temperature and then transfer to refrigerator. Allow to sit in refrigerator for 3-5 hours before serving.

Prepare streusel topping by combining flour, 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 and eventually, into crumbles. Stir in pecans.

Spread evenly onto a parchment lined cookie sheet and place in a 350 degree F. oven until fragrant, and golden brown, about 15 minutes. Stir mixture halfway during baking for even results. When cooled, store in plastic bag.

Sprinkle topping generously onto pie right before serving.

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