Apple Butter Pumpkin Pie Recipe with Cinnamon Cream
Apple butter pumpkin pie combines the best features of an apple pie and classic pumpkin pie into a delicious fall dessert. This easy dessert has the smooth texture of pumpkin pie and is made of spiced apple butter and pumpkin puree mixed with warm spices and brown sugar and baked in a delicious buttery crust.
This wonderful recipe is a great way to change things up at the Thanksgiving table and bring new like to traditional pumpkin pie.
You can use store-bought apple butter or make your own homemade apple butter recipe for an especially flavorful pie dish. While either will work, homemade recipes tend to produce a thicker apple butter that will require less bake time to set. In testing this recipe I used store bought Musselman’s apple butter which is a nice flavorful apple butter.
You can use a store bought deep dish pie shell or make one of my favorite homemade pie crust recipe options: easy buttery pie crust recipe or sourdough discard pie crust. Either recipe will create a delicious flaky crust perfect for Apple Butter Pumpkin pie that is sure to impress your guests.
What You Need:
- large mixing bowl and whisk, electric mixer or stand mixer
- measuring cups
- measuring spoons
- Sharp knife
- deep pie dish
Ingredients:
- Apple butter
- Plain Pumpkin Puree (not pumpkin pie filling)
- Eggs
- Evaporated Milk
- White Sugar
- Brown Sugar
- Pumpkin Pie Spice
- Cornstarch or Arrowroot Powder
- Vanilla extract
- Premade or Homemade deep dish pie crust
Optional Ingredients for Homemade Maple Cinnamon Whipped Cream:
- Maple syrup
- Heavy whipping cream
- Cinnamon
How to Make Apple Butter Pumpkin Pie Filling:
In a large bowl or the bowl of a stand mixer combine apple butter, pumpkin pie filling, beaten eggs, vanilla extract, pumpkin pie spice, evaporated milk, white sugar, brown sugar and cornstarch. Mix until well combined.
Roll out a pie crust with a rolling pin and press into a deep dish pie pan. Use a sharp knife to cut off excess crust from around the edge of the pie dish.
Shape the pie dough into a decorative fluted edge or use the excess crust trimmings to cut out shapes to decorate the edge of the pie.
Pour the pie filling into the prepared pie dish. Smooth filling on the top with a rubber spatula or spoon.
Bake at 350 degrees for 65-75 minutes or until the middle of the pie is set and doesn’t jiggle much in the middle. A very slight jiggle is okay, but it should not be liquid like in the middle.
The baking time will be dependent on the thickness of the apple butter used and your oven. If the outer edges of the crust become golden brown before the pie is done cooking, place tin foil over the pie plate as the pie finishes baking to protect the crust from burning. A pie shield can also be used.
Once the pie is baked and the middle is set, remove from the oven and allow to cool at least 30 minutes to allow it to finish setting up.
How to Serve Apple Butter Pumpkin Pie:
Once the pie has set for at least 30 minutes, serve warm with homemade whipped cream or vanilla ice cream.
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
How to Store Leftover Apple Butter Pumpkin Pie:
The entire pie can be made ahead of time and covered with aluminum foil and plastic wrap and kept in the fridge a day or two before serving. Warm through before serving.
To store leftover slices of this creamy apple butter pie, place in an airtight container or wrap pieces tightly in plastic wrap and store in the fridge.
Due to the eggs and milk in the pie filling it is not recommended to store leftovers at room temperature.
How to Make Maple Cinnamon Whipped Cream:
In the bowl of a stand mixer combine heavy whipping cream, maple syrup and cinnamon. Mix on high until the heavy whipping cream forms stiff peaks and becomes whipped cream. Serve immediately or store in an airtight container in the fridge for up to a week. If not stabilized, whipping cream may lose its shape quickly so serve immediately or re-whip cream in a stand mixer before serving as needed.
This homemade whipped cream adds such great flavor to apple butter pumpkin pie (and coffee for that matter) that it is worth the extra effort. Homemade whipped cream is an absolute game changer!
Other Fall Desserts You May Enjoy:
Printable Recipe:
Apple Butter Pumpkin Pie
Ingredients
- 1 cup apple butter
- 1 cup plain pumpkin puree
- 2 eggs well beaten
- 3/4 brown sugar
- 3/4 white sugar
- 1 heaping tablespoon cornstarch
- 1/2 teaspoon salt
- 12 oz evaporated milk
- 1 tsp vanilla extract
- .5 tablespoon pumpkin pie spice
New GroupHomemade Maple and Cinnamon Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
Instructions
- 1. Combine apple butter, pumpkin pie filling, beaten eggs, vanilla extract, pumpkin pie spice, evaporated milk, white sugar, brown sugar and cornstarch. Mix until well combined.
- 2. Roll out a pie crust with a rolling pin and press into a deep dish pie pan. Use a sharp knife to cut off excess crust from around the edge of the pie dish.
- 3. Pour the pie filling into the prepared pie dish. Smooth filling on the top with a rubber spatula or spoon.
- 4. Bake at 350 degrees for 65-75 minutes or until the middle of the pie is set and doesn't jiggle much in the middle. A very slight jiggle is okay, but it should not be liquid like in the middle.
Notes
- The baking time will be dependent on the thickness of the apple butter used and your oven. If the outer edges of the crust become golden brown before the pie is done cooking, place tin foil over the pie plate as the pie finishes baking to protect the crust from burning. A pie shield can also be used.
- Once the pie is baked and the middle is set, remove from the oven and allow to cool at least 30 minutes to allow it to finish setting up.
