Apple Butter Pumpkin Pie

★★★★★ 2 Reviews
Ivorytickler avatar
By Gay Farrar
from Gillespie, IL

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.

Blue Ribbon Recipe

If you love a classic pumpkin pie, you'll love this apple butter twist. It gives the pie a slightly fruity flavor that tastes of fall. The pie's seasoning leans towards more of a cinnamon flavor, but the ginger and nutmeg are in the undertones. Cool and creamy, the filling is exactly what you'd expect from a pumpkin pie. As it cools, the filling does shrink a little from the crust but, add a little extra whipped cream and no one will notice. A delicious pumpkin pie for the holidays.

— The Test Kitchen @kitchencrew
serves 8
prep time 30 Min
cook time 50 Min
method Bake


  • 1 can
    canned pumpkin, 15 oz.
  • 1 c
    apple butter
  • 1/3 c
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 3
  • 1 can
    evaporated milk, 5 oz. (2/3 cup)
  • 1/2 c
  • pastry for single-crust pie or double-crust pie
  • whipped cream (optional)

How To Make

  • 1
    In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg.
  • 2
    Add eggs; beat with wire whisk until combined.
  • 3
    Gradually stir in evaporated milk and milk.
  • 4
    Mix well.
  • 5
    Prepare and roll out pastry as directed. Line a 9-inch pastry plate with pastry.
  • 6
    Pour pumpkin mixture into pastry shell.
  • 7
    To prevent over browning, cover edge of pie with foil or a pie shield.
  • 8
    Place in a preheated 375 degree oven for 25 minutes.
  • 9
    Remove foil and bake about 25 minutes more or until a knife in center comes out clean.
  • 10
    Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.
  • 11
    Serve with whipped cream, if desired.