Description
This delicious Apple Butter Pumpkin Pie with Streusel Topping combines the rich flavors of pumpkin puree and sweet apple butter with warm spices, baked into a flaky pie crust and topped with a crunchy pecan streusel. Perfectly spiced and creamy, this dessert is a delightful twist on traditional pumpkin pie, ideal for fall gatherings and holiday celebrations.
Ingredients
Scale
Pie and Filling
- 1 Pillsbury refrigerated pie crust
- 1 cup solid pack 100% pumpkin (pumpkin puree)
- 1 cup apple butter
- ¼ cup packed dark brown sugar
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 eggs, lightly beaten
- 1 cup evaporated milk
Streusel Topping
- 3 tablespoons butter, cold
- ½ cup flour
- ½ cup dark brown sugar
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal baking temperature while you prepare the pie.
- Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch glass pie pan, gently pressing it down and flute the edges to form a decorative border that will hold the filling.
- Make Filling: In a large mixing bowl, thoroughly combine pumpkin puree, apple butter, dark brown sugar, ground ginger, cinnamon, nutmeg, salt, beaten eggs, and evaporated milk until mixture is smooth and well blended.
- Prepare Streusel Topping: In a separate bowl, mix the dark brown sugar and flour. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans evenly and set aside.
- Fill and Bake Pie: Pour the pumpkin and apple butter filling into the crust-lined pie pan. Place the pie in the preheated oven and bake for 50 to 60 minutes, or until a knife inserted about two inches from the center comes out clean, indicating the custard is set.
- Add Streusel Topping: Carefully remove the pie from the oven and evenly sprinkle the streusel topping over the pie’s filling surface.
- Bake Again with Protection: Cover the edges of the pie crust with foil to prevent burning. Return the pie to the oven and bake for an additional 15 minutes to soften and brown the streusel topping nicely.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours. This resting time allows the custard filling to set properly, ensuring clean slices when serving.
Notes
- Use a glass pie pan to monitor browning and ensure even cooking.
- Cover pie edges with foil early if they brown too quickly during baking.
- Cooling the pie fully before serving helps the custard hold its shape when sliced.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a nut-free version, omit the pecans from the streusel topping.
