Apple Butter-Pumpkin Pie

Gay Farrar


I have had this recipe for some time and think that it is a terrific rendition of pumpkin pie. The apple butter lends its fruity flavor to this harvest pie.


★★★★★ 1 vote

30 Min
50 Min


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1 can(s)
canned pumpkin
1 c
apple butter
1/3 c
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
ground nutmeg
5-ounce can evaporated milk (2/3 cup)
1/2 c
pastry for single-crust pie or double-crust pie
whipped cream (optional)

How to Make Apple Butter-Pumpkin Pie


  • 1In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat with wire whisk until combined. Gradually stir in evaporated milk and milk; mix well.
  • 2Prepare and roll out pastry as directed. Line a 9-inch pastry plate with pastry. Pour pumpkin mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Place in a preheated 375 degree oven for 25 minutes. Remove foil and bake about 25 minutes more or until a knife in center comes out clean. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. Serve with whipped cream if desired.

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About Apple Butter-Pumpkin Pie

Course/Dish: Pies
Other Tags: Quick & Easy, For Kids

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