Happy Fall Y’all!
Welcome to my new blog & very first official blog post!
Apple Butter Pumpkin Pie is a lovely way to combine pumpkin and apples! It’s full of pumpkin & all the spices that would be in a typical but, it also has- APPLE BUTTER! Seriously y’all, one day I was in Cracker Barrel and used Apple Butter on a biscuit & it hit me- it would have to taste great with Pumpkin! Making desserts with Pumpkin anything make me so excited for Fall leaves turning and that we’re close to finally feeling cooler temperatures and actually experiencing crisp evenings.
My only complaint is that the days are shorter & I miss the sunshine but, Apple Butter Pumpkin Pie makes all of it better. Also, it’s the time of year when you start to need a sweater or a scarf. That really increases the desire to bake and indulge in treats. Something about the approaching holidays that gets you pumped for DIY projects & new recipes. (Or maybe I am the only one who feels this way?!)
I run a small baking business out of my home kitchen called JK Baking Company and I bake lots of things for a variety of people when I’m not working away at my full time gig. Lots of people have asked me to share some recipes & I thought it would be best to give y’all something to enjoy as the leaves are turning.
So, Apple Butter Pumpkin Pie! You are going to need one large bowl to make your filling & a smaller bowl to mix the strudel. I would also plan to have a measuring cup to break your eggs into to avoid egg shells & also pre-beat them for blending. I’d get out a large spoon & a scraper if you have one. Finally, get a fork if you don’t have a pastry blender for the strudel!
Crust: 1 refrigerated Pie Crust Refrigerated, preferably Pillsbury for quality. (I used a frozen one & I would advise against that!)
Apple Butter Pumpkin Pie Filling:
- 1 cup solid pack pumpkin
- 1 cup Apple Butter (whatever you can find -Harris Teeter keeps it)
- 1/4 cup packed dark 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 undiluted evaporated milk
Apple Butter Pumpkin Pie Strudel topping:
- 3 tablespoons butter
- 1/2 cup flour
- 1/2 cup dark brown sugar
- 1/2 cup chopped pecans
Begin by rolling your pie crust into a 9 inch Pie Plate and be careful not to tear it. Keep it in the fridge until you’re ready to unroll it. Preheat the oven to 375 degrees.
In a large bowl you’re going to combine all of the filling ingredients. Begin with the pumpkin & add the apple butter but, don’t mix them. Proceed to add the remaining ingredients and mix them together once all are in the bowl. It should look something like this before.
Once you combine all them you are looking for it to be smooth and blended. Like this:
So now you’re ready to pour the filling into the pie shell. I want to mention that I was on vacation in a small beach town & couldn’t get my hands on the refrigerated pie crust AND I had no pie plate. So I opted to use a frozen pie crust which isn’t quite deep enough for this recipe… which made my pie a little too full & not as pretty. Sometimes the ugliest things taste the very best.
Because I was scared of the pie filling spilling out I put it on a cookie sheet which also made it easier to move it in and out of the stove. Pour all of the filling and hope that it doesn’t look like it’s going to over flow like this….
Bake the pie for 50-60 minutes or until the filling looks set in the middle. I would check it after about 45 minutes and judge from there in case your oven is quirky like the one at our vacation condo. :) While the pie is baking you should be making the strudel topping. Combine your flour & brown sugar in a small bowl & “cut” in the butter. I use a pastry cutter but, you can just use a fork if you don’t have one. Pastry cutters are helpful gadgets for biscuits and so I keep one around. You want to see something like this.
Then combine the chopped pecans and you’re ready when the timer goes off to immediately put the strudel on the top!
Spread this all over the top of the pie and put it back into the oven for about ten minutes. I would advise covering the edge of the crust in foil so it doesn’t over cook.
It will look something like this but, even prettier cause you’re going to use the proper crust and pie plate!
So, at this point you need to let it cool for at least 1/2 an hour. If you want to be extra clever you can use some of the pie crust and cut out some shapes of Fall and play around with your presentation. Pumpkins or leaves are great ones!
I know y’all will LOVE this Apple Butter Pumpkin Pie! Pin it because, it’ll be perfect every Fall! Follow me on Pinterest, Facebook, and Instagram to see what’s coming next!