Pumpkin-Apple Butter Pie
A warm, spiced pumpkin-apple butter pie with rich flavors of cinnamon, ginger, and cloves, perfect for autumn gatherings and dessert lovers seeking a comforting treat.
Ingredients
Instructions
- Preheat oven to 425°F.
- Combine all ingredients and pour into pie shell; bake for 15 minutes.
- Reduce oven temperature to 350°F.
- Bake for an additional 45 minutes or until a knife inserted in the middle comes out clean.
Tips & Substitutions
For a smoother texture, blend the pumpkin, apple butter, and spices before mixing in the other ingredients. If you don't have apple butter, unsweetened applesauce can work in a pinch, but you'll want to adjust the sugar. To make this pie even richer, consider adding a dash of vanilla extract. For a gluten-free version, use a gluten-free pie crust.
Serving Suggestions
Serve this Pumpkin-Apple Butter Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a warm cup of spiced chai or coffee. Consider serving it alongside a fresh fruit salad for a burst of freshness or even a slice of **Nana'S Pineapple Sheet Cake** for a delightful dessert spread.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through, or microwave briefly until heated. Enjoy it slightly warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Apple Butter Pie contains roughly 370 calories, with 7g protein, 73g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (64% of the Daily Value), calcium (42% of the Daily Value), and iron (34% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1137mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth. You'll need about 2 cups of cooked pumpkin to replace the 1 3/4 cups of canned pumpkin. Be sure to drain any excess moisture to avoid a soggy pie.
What can I substitute for evaporated milk?
If you don't have evaporated milk, you can make your own by simmering regular milk over low heat until it reduces by about 60%. Alternatively, use a combination of half-and-half or cream with a little water to achieve a similar consistency.
How can I tell when the pie is done baking?
The pie is done when the filling is set and a knife inserted in the center comes out clean. It may still jiggle slightly, but it should not be liquid. If the crust edges are browning too quickly, cover them with foil to prevent burning while the filling finishes baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).