Apple Butter Pumpkin Pie Recipes

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APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.

Provided by Joyce Lowe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 13

1 cup canned pumpkin puree
1 cup apple butter
¼ cup dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust
3 tablespoons butter
½ cup all-purpose flour
⅓ cup dark brown sugar
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
  • Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
  • To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

Nutrition Facts : Calories 412.6 calories, Carbohydrate 49.5 g, Cholesterol 90.3 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 7.7 g, Sodium 392.4 mg, Sugar 28.3 g

APPLE BUTTER AND PUMPKIN PIE



Apple Butter and Pumpkin Pie image

I'm proud of this pie because I made it up in my head, and it turned out very well! It's a little different from traditional pumpkin or pecan pie, which makes it a nice holiday surprise. -Sherry Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 19

1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/4 cup shortening
3 to 5 tablespoons ice water
FILLING:
3 large eggs, lightly beaten
1 cup apple butter
1 cup canned pumpkin
2/3 cup packed light brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup half-and-half cream
OPTIONAL TOPPINGS:
Sugared Cranberries (see Editor's Note)
Toasted chopped pecans
Sweetened whipped cream

Steps:

  • In a bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Reserve one-fourth of the dough for cutouts; shape into a disk. Shape remaining dough into a separate disk. Wrap disks and refrigerate 1 hour or overnight., On a lightly floured surface, roll large disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll small disk to 1/4-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on an ungreased baking sheet. Refrigerate crust and cutouts while preparing filling., Preheat oven to 425°. Mix eggs, apple butter, pumpkin, brown sugar, salt and spices; stir in cream. Pour into crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until center is almost set, 30-35 minutes. Bake cutouts on an upper oven rack until golden brown, 12-15 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired.

Nutrition Facts : Calories 454 calories, Fat 22g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 437mg sodium, Carbohydrate 57g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

The addition of apple butter gives this pumpkin pie a slightly fruity flavor. I'm always happy to share reliable recipes like this. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
3 large eggs, lightly beaten
1 cup canned pumpkin
1 cup apple butter
3/4 cup packed brown sugar
1 can (5 ounces) evaporated milk
1/3 cup 2% milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, cloves and nutmeg
Whipped cream, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 304mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

A friend of mine served this today and shared her recipe. I cannot believe how good this was - what a combination!

Provided by CindiJ

Categories     Pie

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

1 cup apple butter
1 cup pumpkin (fresh or canned)
1/2 cup brown sugar, packed
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 eggs, beaten
3/4 cup evaporated milk (or half-n-half)
1 unbaked pie shell (9-inch)

Steps:

  • Combine apple butter, pumpkin, sugar, salt & spices in bowl.
  • Mix well.
  • Stir in beaten eggs.
  • Add milk slowly and mix well.
  • Pour into unbaked pie shell.
  • Bake in 425º oven 40 minutes or until set.

Nutrition Facts : Calories 388.4, Fat 15, SaturatedFat 4.8, Cholesterol 102.1, Sodium 237.2, Carbohydrate 56.7, Fiber 2.1, Sugar 34.9, Protein 7.6

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

Try this twist on the traditional holiday pumpkin pie recipe, with the apple-cinnamon flavor from the Musselman's Apple Butter.

Time 1h35m

Yield 6

Number Of Ingredients 14

1 cup MUSSELMAN'S® Apple Butter
1 cup solid pumpkin
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, lightly beaten
1 cup evaporated milk
1 9-inch frozen pie shell, thawed
3 Tablespoons butter
1/2 cup flour
1/2 cup brown sugar
1/2 cup pecans, chopped

Steps:

  • Step 1 Preheat oven to 375°F. Step 2 Combine in a large bowl the apple butter, pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and milk. Pour into the pie shell. Step 3 Bake for 50-60 minutes or until knife inserted 2 inches from the center comes out clean. Step 4 Topping: Combine in a small bowl the butter, flour, brown sugar and pecans. Top the pie and bake for an additional 15 minutes.

PUMPKIN APPLE PIE



Pumpkin Apple Pie image

Provided by Nancy Fuller

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 15

One 9-inch deep-dish homemade or store-bought pie shell, unbaked
2 tablespoons unsalted butter
2 Gala apples, cut into 1/2-inch dice
1 McIntosh apple, cut into 1/2-inch dice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Salt
One 15-ounce can pumpkin puree
1/2 cup granulated sugar
1/4 cup dark brown sugar
One 12-ounce can evaporated milk
2 eggs
Whipped cream, optional

Steps:

  • Preheat the oven to 375 degrees F and place a rack in the center of the oven.
  • Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
  • Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
  • In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
  • Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
  • Cool, and then slice the pie and top with whipped cream if using to serve.

PAULA DEEN'S APPLE BUTTER PUMPKIN PIE



Paula Deen's Apple Butter Pumpkin Pie image

Make and share this Paula Deen's Apple Butter Pumpkin Pie recipe from Food.com.

Provided by Punky Julster

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 11

1 cup apple butter
1 cup canned pumpkin
1/2 cup brown sugar, packed
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
sweetened whipped cream, for garnish

Steps:

  • Preheat oven to 425°F
  • Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
  • Stir in eggs.
  • Gradually add milk and mix well.
  • Pour into pie shell.
  • Bake for about 40 minutes or until set.
  • Garnish with whipped cream and maybe some pecans.

Nutrition Facts : Calories 2381, Fat 90.5, SaturatedFat 29.2, Cholesterol 612.8, Sodium 3175.2, Carbohydrate 352.2, Fiber 19.4, Sugar 215.7, Protein 46.9

DREAMY APPLE BUTTER PUMPKIN PIE



Dreamy Apple Butter Pumpkin Pie image

Apple butter combines with pudding mix to create a delicious pumpkin pie.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 7

1 (9 inch) pie crust pastry
⅔ cup whole milk
½ cup MUSSELMAN'S® Apple Butter
½ cup pumpkin puree
1 (3.4 ounce) package instant vanilla pudding
¼ cup sweetened condensed milk
¾ cup frozen whipped topping

Steps:

  • On lightly floured surface, roll pastry to 12-inch circle. Place in 9-inch pie plate. Turn under edge; flute. Mix milk, MUSSELMAN'S Apple Butter and pumpkin puree by hand until smooth. Add the pudding mix and stir until well combined. Add sweetened condensed milk and stir until smooth. Fold in whipped topping. Pour mixture into pre-baked pie crust (bake according to package) or pre-made graham cracker crust. Refrigerate until ready to serve.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 38.3 g, Cholesterol 5.3 mg, Fat 10.9 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 347.3 mg, Sugar 23.2 g

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