I have a new obsession…
Apple Butter Pumpkin Pie!
Photo credit: TidyMom.net
I’ve always been a sucker for anything “pumpkin”, and apples have been my one of my favorite foods since…well, forever! So when I came across this recipe from Cheryl over at Tidymom.net, I knew I had to give it a try!
I made two Apple Butter Pumpkin Pies for Thanksgiving, and since then, I’ve made this recipe FIVE more times! I did alter it a bit to make it “my own”…but my entire family can attest to the deliciousness of BOTH recipes!
I know the holidays are over, but I make pie all year long…and I knew I couldn’t wait until next year to share this delicious recipe with you. Plus, it’s just so simple to make!
Ingredients:
- 1 refrigerated pie crust
- 1.5 c. solid pack pumpkin
- 1.5 c. apple butter {I use my homemade variety!}
- 1/4 c. brown sugar
- 1 t. pumpkin pie spice
- 1/4 t. salt
- 3 eggs
- 1 c. evaporated milk
Topping:
- 3 T. butter
- 1/3 c. flour
- 1/3 c. brown sugar
- 1 t. cinnamon
- 1/3 c. chopped pecans
Directions:
- Preheat oven to 375 F.
- Press pie crust into a 9″ glass pie pan.
- In large bowl combine pumpkin, apple butter, brown sugar, and spices.
- Add in eggs and mix well.
- Slowly mix in evaporated milk.
- Pour filling into into crust lined pie pan and bake 40-45 minutes or until the center is almost set {I put foil around the edge of the crust to prevent excess browning.}
- While the pie bakes, combine brown sugar, flour, and cinnamon for the streusel topping.
- Cut in butter until mixture is crumbly, then stir in chopped pecans.
- Remove pie from oven and sprinkle streusel over pie filling .
- Return pie to the oven and bake for an additional 15 minutes.
- Cool completely before serving
Want a few MORE pie recipes?
I’ve had “PIE” on my brain lately, so I thought I’d share NINE MORE of my favorite pie recipes from my kitchen, and from around the web {just to make it an even ten!}
1. Bumble Berry Pie — Simply delicious
2. Chicken Pot Pie — Great for leftovers
3. Mini Fruit Pies — These are just too cute!
4. Peach Pie {A Farmgirl’s Dabbles}– The perfect amount of sweetness
5. Blueberry Pie {What Megan’s Making} — Dave loves this pie
6. Apple Pie {The Local Cook} — This is almost the exact same recipe I use
7. Chocolate Peanut Butter Pie {The Pioneer Woman} — YUM!
8. Egg Pie {Kayotic Kitchen} — I’ve never made this, but it looks delicious
9. Lemon Meringue Pie {Martha Stewart} — This is my mom’s favorite pie
I hope you enjoy these 10 delicious pie recieps as much as I have.
Shelly Smith says
I followed your link to this post from today’s post about Thanksgiving recipes! This one sounds so good, I wanted to print it right away! However, the link in the post for “print recipe” takes you to a different recipe (for apple zucchini bread!) 🙂
Just thought you;d like to know so it can be fixed!
Thanks for the yummy recipes!!
Andrea says
Thanks so much Shelly! I just fixed it. Here’s the correct link: https://docs.google.com/document/d/1xSe7CSIRbihBvfAfMslX_ED8uaVYoveL_Gbkya3xrz4/edit?usp=sharing
L. says
you totally should try shoo-fly pie!
Jenny C. says
Hi Andrea 🙂 Do you think it would be OK to leave the pecans out of the topping? My sister is allergic to pecans and doesn’t eat nuts, but I wanted to try this for the family over the holidays. Thanks so much!
Andrea says
yes, for sure. I’ve left the pecans out many times and it turns out great!
Megan Camp says
My great grandma used to make a pie EVERY night for her husband and four boys when they were growing up. She was amazing and never measured except by using her hands.
Have you ever tried canned apple pie filling? The following recipe is so delicious and it’s even easier than making canned applesauce. I love having jars of this to throw together a quick pie or apple crisp. It also would make a great gift.
Apple Pie Filling
Makes enough filling for 7 quarts of pie filling.
Mix together: 4 ½ cups sugar, 1 cup cornstarch, 2 teaspoons cinnamon, 1 tsp salt, 1 teaspoon nutmeg (optional). Wisk together before adding water to prevent lumps.
Add: 10 cups water
Cook until thick and bubbly while stirring occasionally.
Peel, core and slice about 32 apples. Pack raw apples in jars and pour syrup over. Fill to w/in ½ inch of rim.
Cooking Time: 5 lbs at 10 minutes add 1 lb pressure for each 1,000 feet
Andrea says
Hi Megan,
Thanks for the great recipe. I do actually can apple pie filling! It’s such a simple way to have “fresh” apple pie all year long. It’s also great to take camping for “hobo pies”
Thanks for the reminder that I should make this again 🙂
Megan Camp says
Andrea, I never thought about taking apple pie filling when I go camping. Great idea.
Brenda (a farmgirl's dabbles) says
That Apple Butter Pecan looks delicious! I would like a slice of that Chocolate PB, then a slice of that Lemon Meringue. And then a whole pan of Mom’s Peach, please!! 🙂
Delishhh says
Oh YUM. I am a huge pie lover and just recently started liking pumpkin. This combination sounds awesome. And i still have lots of pumpkin left too :). Great post.
Wendy (The Local Cook) says
Yum, apple butter pumpkin pie sounds awesome!