Super Pumpkin Pie
A comforting pumpkin pie with a sweet apple butter swirl, aromatic spices, and a crisp crust—perfect for holiday gatherings or cozy autumn evenings.
Ingredients
Instructions
- Beat eggs lightly in a medium bowl.
- Stir in apple butter, canned pumpkin, brown sugar, salt, pumpkin pie spice, and evaporated milk until well blended.
- Pour the mixture into the unbaked pie shell.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F and continue baking until the filling is set, about 45 minutes more.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of vanilla extract or a pinch of nutmeg to the filling. If you don't have apple butter, you can substitute it with unsweetened applesauce or a mix of butter and sugar. Make sure to use pure canned pumpkin, not pumpkin pie filling, for the best results.
Serving Suggestions
Serve this Super Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Easy-Cheesy-Best Macaroni And Cheese for a cozy fall meal. For a festive touch, sprinkle some additional pumpkin pie spice on top before serving.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil. It will keep well for up to three days. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds, or place the whole pie in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Super Pumpkin Pie contains roughly 2464 calories, with 16g protein, 571g carbohydrates, and 20g fat. It is an excellent source of calcium (80% of the Daily Value), iron (68% of the Daily Value), and protein (32% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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. Roast and puree the pumpkin to achieve a smooth consistency. You'll need about 2 cups of fresh pumpkin puree to replace the 1 1/2 cups of canned pumpkin in this recipe.
How do I know when the pie is done baking?
The pie is done when the filling is set and the edges are slightly puffed. You can insert a knife into the center; if it comes out clean, it's ready. Keep an eye on the crust to ensure it doesn’t over-brown.
Can I freeze the pumpkin pie?
Yes, you can freeze the pumpkin pie. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to two months. Thaw in the refrigerator overnight before serving, and reheat as desired.
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).