APPLE BUTTER PUMPKIN PIE — a classic pumpkin pie elevated with apple butter for extra warmth, spice, and silky texture. This is one of the most beloved fall-style mash-ups in American baking.
🥧 APPLE BUTTER PUMPKIN PIE
Smooth, Spiced, and Perfectly Autumn
⭐ Why This Pie Works
Apple butter adds deep caramelized apple flavor.
The pie bakes extra creamy because apple butter has no extra water.
Needs less sugar thanks to the natural sweetness.
Spices become richer and more complex.
🍎 Ingredients
For the Pie Filling
1 cup pumpkin purée (not pumpkin pie mix)
¾ cup apple butter
½ cup brown sugar, packed
2 large eggs
1 cup evaporated milk OR heavy cream
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves (or allspice)
½ tsp salt
1 tsp vanilla extract
Crust
1 unbaked 9-inch pie shell (homemade or store-bought)
Optional: brush edges with beaten egg for shine
🔥 Instructions
1. Prepare the oven
Preheat to 425°F (220°C).
2. Mix the filling
In a large bowl, whisk together:
Pumpkin purée
Apple butter
Brown sugar
Eggs
Evaporated milk / heavy cream
All spices
Salt
Vanilla
Whisk until smooth and silky.
3. Fill the crust
Pour filling into the unbaked pie shell.
Tap lightly to release air bubbles.
4. Bake hot, then low
Start at 425°F for 10 minutes.
Reduce heat to 350°F (175°C) and continue baking 40–45 minutes,
or until the center is set but still slightly wobbly.
Expert tip: The pie is done when an instant-read thermometer inserted in the center reads 175–180°F (80–82°C).
5. Cool
Cool at least 2 hours before slicing.
Chill for best texture.
🍨 Serving Ideas
Whipped cream flavored with cinnamon or maple
Vanilla bean ice cream
Drizzle of warm caramel
Garnish with candied pecans
✨ Variations
Maple Apple Butter Pumpkin Pie
Replace half the brown sugar with 2 tbsp pure maple syrup.
Apple Streusel Topping
Before baking, top the pie with:
½ cup flour
¼ cup brown sugar
¼ cup cold butter
½ tsp cinnamon
Crumble on top → bake as usual.
Ginger Snap Crust
Use crushed gingersnap cookies + melted butter instead of a pastry crust.
OTHER RECIPES
INGREDIENTS
1 c. apple butter
1 c. pumpkin
1/2 c. brown sugar, firmly packed
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/8 tsp. ginger
3 eggs, slightly beaten
INSTRUCTIONS
Combine apple butter, pumpkin, brown sugar, salt, cinnamon, nutmeg and ginger.
Add eggs and mix well. Add milk gradually.
Pour into pie shell and bake at 425 degrees for about 40 minutes. Enjoy !
1 unbaked 9-inch pie crust (store-bought or homemade)
1 ¼ cups apple butter
2–3 apples, peeled and thinly sliced
¼ cup granulated sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp lemon juice
1 tbsp flour (to help thicken juices)
For the Crumble Topping
½ cup all-purpose flour
½ cup rolled oats
⅓ cup brown sugar
½ tsp cinnamon
Pinch of salt
6 tbsp cold butter, cubed
Instructions
1. Preheat Oven
Preheat to 190°C / 375°F.
2. Prepare the Filling
In a bowl, toss sliced apples with sugar, cinnamon, nutmeg, lemon juice, and flour.
Spread the apple butter evenly over the bottom of the pie crust.
Arrange the seasoned apple slices on top of the apple butter layer.
3. Make the Crumble
In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt.
Cut in the cold butter using fingers or a pastry cutter until the mixture forms coarse crumbs.
4. Assemble the Pie
Sprinkle the crumble topping evenly over the apples.
Press lightly so it adheres but remains crumbly.
5. Bake
Bake for 45–55 minutes, or until the top is golden brown and the apples are tender.
If the edges brown too fast, cover them loosely with foil.
6. Cool
Let the pie cool for 1–2 hours so the filling sets properly before slicing.
Serving Suggestions
Serve warm or at room temperature.
Perfect with vanilla ice cream, whipped cream, or a drizzle of warm caramel sauce.
Even better the next day as the flavors deepen!
OTHER INGREDIENTS
1 unbaked 9 inch pie crust
1 cup Libby's solid pack pumpkin
1 cup apple butter
1/4 cup packed dark brown sugar
1/2 cup cinnamon
1/4 tsp. ginger
1/4 cup nutmeg
1/4 teaspoon salt
3 eggs, slightly beaten
1 cup undiluted evaporated milk
Crumble Topping
INSTRUCTIONS
In a large bowl, combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and evaporated milk; mix until well blended. Pour into pie crust. Bake in preheated 375 degree oven for 50-60 minutes.
Crumble Topping: In a small bowl, combine 1/2 cup flour, 3 tablespoons softened butter, 5 tablespoons sugar, and 1/2 cup chopped pecans. Blend until crumbly. When using metal or foil
pan, bake on a cookie sheet. When using glass, do not use cookie sheet. Enjoy !
4 lbs (about 8–10 medium) apples, peeled, cored, and sliced
1 cup granulated sugar
1 cup brown sugar
1 tbsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
¼ tsp ground cloves (optional, stronger flavor)
1 tsp vanilla extract
Pinch of salt
½ cup apple cider or water
Instructions
1. Prepare the Apples
Peel, core, and slice the apples into even pieces.
Place them in a large heavy pot or Dutch oven.
2. Add Spices & Sweeteners
Sprinkle in the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cloves, vanilla, and a pinch of salt.
Pour in the apple cider (or water).
Stir to coat the apples well.
3. Cook Low and Slow
Cover the pot and cook over low heat for 1–1½ hours, stirring occasionally.
Apples should become very soft and fragrant.
4. Purée
Use an immersion blender to blend until silky smooth.
(Or cool slightly and blend in batches in a regular blender.)
5. Thicken the Butter
Return to low heat and simmer uncovered for another 45–60 minutes, stirring often.
Cook until it becomes dark, thick, and spreadable.
Tip: If it “stands up” on a spoon without dripping, it’s ready!
6. Store
Let cool completely.
Transfer to jars and refrigerate for up to 2 weeks, or freeze for 3–6 months.
Extra Tips
A mix of sweet + tart apples (e.g., Fuji + Granny Smith) gives the best flavor.
Add more cinnamon or sugar to taste at the end.
For extra silkiness, strain through a fine mesh sieve.
OTHER RECIPES
Ingredients
* 4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
* 1 cup apple cider vinegar
* 2 cups water
* Sugar (about 4 cups, see cooking instructions)
* Salt
* 2 teaspoons cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon allspice
* Grated rind and juice of 1 lemon
Equipment Needed
* 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
* A food mill or a chinois sieve
* A large (8 cup) measuring cup pourer
* 6-8 8-ounce canning jars
INSTRUCTIONS Preparing the Fruit
1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.
First Stage of Cooking
2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat. Measure out the purée and add the sugar and spices
3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary. Second Stage of Cooking
4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the
better, as there is more surface for evaporation.)
Canning
5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean
before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.
As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes. The apple butter recipe is ready....!
Of course! Making apple butter in the oven is a wonderful, hands-off method that slowly caramelizes the sugars in the apples, resulting in a deep, dark, and incredibly flavorful spread. The slow roasting concentrates the apple flavor in a way that stovetop methods can't quite replicate.
Deep & Rich Oven-Roasted Apple Butter
This recipe fills your home with the incredible aroma of autumn. The result is a thick, smooth, and luscious apple butter that is far superior to anything you can buy at the store.
Yields: About 4-5 pints
Prep time: 20 minutes
Cook time: 3-4 hours
Ingredients
6 lbs (about 3 kg) apples (a mix of tart and sweet is best, e.g., Granny Smith, Honeycrisp, Braeburn, Fuji)
1 cup (200g) packed brown sugar (or ¾ cup maple syrup)
1 cup (240ml) apple cider
1 tbsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp ground cloves (or 2 whole cloves)
1 tbsp lemon juice
1 tsp salt
Instructions
Prep the Apples: Preheat your oven to 300°F (150°C). Wash, core, and quarter the apples. There is no need to peel them! The skins will break down during cooking and add wonderful color and pectin.
Initial Cook Down: Place all the prepared apples in a large Dutch oven or a heavy-bottomed pot. Add the apple cider, brown sugar, spices, lemon juice, and salt. Stir everything together. Bring the mixture to a simmer over medium-high heat on the stovetop, then reduce the heat to medium-low. Cover and cook for 20-25 minutes, stirring occasionally, until the apples are very soft and starting to break down.
Begin the Roasting: Remove the pot from the stovetop. Using a potato masher, roughly mash the softened apples in the pot. Uncover the pot and transfer it to the preheated oven.
Slow Roast and Reduce: Roast the apples, uncovered, for 2.5 to 3.5 hours. Every 45 minutes or so, stir the mixture from the bottom up. The apple butter will slowly thicken and darken in color. You're looking for it to transform from a light applesauce to a deep, rich, mahogany brown. It's done when it's very thick and holds its shape on a spoon. If it starts to splatter or brown too quickly on the edges, you can reduce the oven temperature to 275°F (135°C).
Blend Until Smooth: Remove the pot from the oven. Let it cool for about 15-20 minutes. For an ultra-smooth texture, use an immersion blender directly in the pot to puree the apple butter until completely silky. Alternatively, carefully transfer the apple butter in batches to a standard blender (remember to never fill a hot blender more than halfway and remove the center cap from the lid to allow steam to escape).
Final Seasoning: Taste the blended apple butter. This is the time to adjust the flavor. Add more brown sugar if it's not sweet enough, another squeeze of lemon juice for brightness, or a pinch more cinnamon if desired.
Cool and Store: Let the apple butter cool completely before transferring it to airtight jars or containers.
How to Tell It's Done
The apple butter is ready when it has:
A deep, dark brown/mahogany color.
A thick, spreadable consistency. To test, place a small spoonful on a chilled plate. If no watery liquid seeps out around the edges, it's ready.
A concentrated, caramelized apple aroma.
Tips for Success & Variations
The Best Apples: A mix is key! Tart apples like Granny Smith provide acidity, while sweet apples like Fuji or Honeycrisp provide sugar and complexity.
Slow Cooker Method: After the initial 20-minute stovetop cook-down, transfer everything to a slow cooker. Cook on LOW for 8-10 hours or on HIGH for 4-5 hours, with the lid slightly ajar to let steam escape. Stir occasionally.
Storage: The apple butter will keep in an airtight container in the refrigerator for up to 3 weeks. It also freezes beautifully for up to a year.
For Canning: This recipe is suitable for water-bath canning. Process half-pint or pint jars for 10 minutes (adjusting for altitude). Please consult a trusted, up-to-date canning resource for full safety guidelines.
Flavor Boost: Add a vanilla bean, split lengthwise, to the pot at the beginning of the roasting process for a lovely floral note.
Enjoy your incredibly rich and homemade apple butter on toast, scones, pork chops, or straight from the spoon
This is a classic, crowd-pleasing dip that comes together in just five minutes. It's creamy, slightly sweet, and has the perfect peanut butter flavor to pair with crisp, tart apples.
The Best 5-Minute Peanut Butter Apple Dip
This recipe is incredibly simple and versatile. It's the perfect after-school snack for kids, a healthy-ish appetizer for a party, or a quick treat to satisfy a sweet craving.
Yields: About 1 ½ cups
Prep time: 5 minutes
Ingredients
1 cup creamy peanut butter
¼ cup plain Greek yogurt (or cream cheese, softened)
¼ cup powdered sugar (or maple syrup/honey)
2-4 tbsp milk (or milk of choice), to achieve desired consistency
1 tsp vanilla extract
A tiny pinch of salt (optiona
l, but it enhances the flavor)
Instructions
Combine Ingredients: In a medium bowl, add the creamy peanut butter, Greek yogurt, powdered sugar, vanilla extract, and the pinch of salt.
Whisk Until Smooth: Using a whisk or an electric hand mixer, beat the ingredients together until the dip is completely smooth and creamy. If the dip is too thick for your liking, add milk one tablespoon at a time, whisking after each addition, until it reaches your desired consistency.
Taste and Adjust: Give the dip a quick taste. If you prefer it sweeter, add a little more powdered sugar or maple syrup.
Serve: Serve immediately with your favorite dippers, or transfer to an airtight container and refrigerate until ready to serve. The dip will firm up slightly in the fridge.
Serving Suggestions
This dip is amazing with more than just apples!
Fruits: Sliced apples (Honeycrisp, Granny Smith, Fuji), pears, bananas, strawberries, or green grapes.
Salty Dippers: Pretzels, pretzel crisps, or potato chips.
Sweet Dippers: Graham crackers, animal crackers, vanilla wafers, or Nilla Wafers.
Tips & Variations
For a Richer Dip: Use softened cream cheese instead of Greek yogurt for a thicker, more decadent dip.
For a "Fluffernutter" Style Dip: Replace the Greek yogurt with ½ cup of marshmallow creme (Fluff). It will be incredibly sweet and fluffy!
Nut-Free Version: Use a sunflower seed butter in place of the peanut butter for a school-safe alternative.
Add Some Crunch: Stir in ¼ cup of mini chocolate chips, toffee bits, or chopped peanuts for extra texture and flavor.
Spice it Up: Add ¼ teaspoon of cinnamon or a pinch of nutmeg for a warm, cozy flavor that's perfect with fall apples.
Make it Vegan: Use a plant-based yogurt (like coconut or almond-based), maple syrup instead of honey, and a plant-based milk.
Healthier Version: Use an all-natural peanut butter (no added sugar), plain Greek yogurt, and sweeten with a couple of tablespoons of maple syrup or a mashed banana.
Slow Cooker Apple Butter will fill your home with the delightful scent of Autumn. It also serves as a wonderful gift during the holidays or as a hostess present for Thanksgiving.
Autumn is my preferred season of the year. I cherish everything about fall – the colorful leaves and pumpkins, cozy sweaters and Ugg boots, a crackling fire accompanied by a good book and a plate of my No Bake Cookies; I love it all – particularly the apple season.
A nearby city organizes an Apple Butter Festival every October. It features holiday crafts, historical reenactments, and, of course, delectable food.
While I enjoy wandering through the vendor aisles, I primarily attend for two significant reasons: caramel-coated apples and homemade apple butter.
Regrettably, I have missed this festival for two consecutive years – last year due to my trip to San Francisco and this year simply because I forgot about it. I felt a bit down for a moment, but then I resolved to satisfy my annual craving for apple butter by preparing my own in the slow cooker.
What is apple butter?
If you have never tasted apple butter before, you may find the name puzzling.
No, it is not butter flavored with apple. That would be quite odd. In fact, there is no butter in apple butter whatsoever.
Apple butter is essentially a highly concentrated, exceptionally smooth applesauce. It is cooked for an extended period, which imparts that caramelized hue and deep apple flavor, yet the ingredients are almost the same.
Apple butter is not only ideal for spreading on your morning toast (I particularly enjoy it on English muffin bread!) or served on Potato Rolls during Thanksgiving, but it can also be used in baking.
Consider using Slow Cooker Apple Butter instead of jam or other fruit fillings in crumb bars, such as in my recipes for Peach Crumb Bars or Raspberry Bars. Alternatively, you might want to incorporate it into an apple butter cake!
How to prepare apple butter in a crockpot
Initially, I felt somewhat daunted by the concept of making homemade fruit butter, but it truly could not have been simpler!
Ingredients required
Despite the rich flavors of apple butter, you will be pleasantly surprised to discover that the ingredients are remarkably straightforward.
You will need:
6 1/2 pounds of apples – peeled, cored, and sliced
1 cup of granulated sugar
1 cup of light brown sugar, lightly packed
1 tablespoon of ground cinnamon
1/2 teaspoon of freshly grated nutmeg
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1 tablespoon of pure vanilla extract
I understand that 6 1/2 pounds of apples may seem excessive, but I have a tip that makes peeling them a breeze.
Useful tools
Preparing all those apples and transforming them into homemade apple butter was effortless, thanks to my apple peeler and slow cooker.
The peeler enabled me to peel, core, and slice 6 1/2 pounds of apples in just a few minutes. I placed everything into the slow cooker, set the timer for 10 hours, and continued with my day.
The delightful aromas of apples, cinnamon, and vanilla filled the air for an entire day, significantly uplifting my spirits. I must say – if you find yourself having a challenging day, simply prepare some slow cooker apple butter.
It is impossible not to feel a sense of tranquility with the world and the people around you when you are surrounded by these comforting scents each time you enter or exit your kitchen.
Preparing this recipe
To prepare this recipe, I placed the apples in my slow cooker. Next, I mixed the sugars, cinnamon, and spices, and combined this mixture with the apples.
I allowed the apples to simmer for the designated 10 hours until the mixture became thick and dark brown, while also making chili, cornbread, and preparing my jars for gifting.
After the 10 hours, I lifted the lid and continued to let the apples simmer for an additional 2 hours. This further thickens the apple butter.
Following the second cooking phase, it was time to puree the apple butter and jar it! It truly is an ideal way to spend a fall Saturday, I assure you.
The outcome was a delectable, velvety smooth apple butter that certainly competes with any jars I have bought at the Apple Butter Festival, and the best part is – I made it myself!
If you find yourself without 10 hours to let the apple butter simmer, do not fret – I also have a recipe for Instant Pot Apple Butter!
Best apples for apple butter
In truth, you can utilize any apples you have available for making apple butter.
In general, softer apple varieties such as Fuji, Golden Delicious, McIntosh, or Jonagold are more effective since they cook down more quickly.
I used a combination of Granny Smith, Fuji, and Honeycrisp in my apple butter, and even the firmer varieties broke down nicely for a smooth consistency.
The essential factor is to use a variety of apples to achieve the best flavor. You can even personalize your Slow Cooker Apple Butter by incorporating apple pie spice or pumpkin pie spice instead of the blend I have provided, and you might consider using Mexican vanilla in place of Madagascar.
It is quite simple to personalize this recipe, and I am confident that your family will enjoy spreading it on toast throughout the year.
I have heard that this recipe can be preserved through canning, although I have not attempted it myself. I would be interested to learn if you have given it a try!
I hope you find this slow cooker apple butter as delightful as we do.
What are your preferred fruit butter recipes? What should I experiment with next?
FAQs
Do you use 6.5 pounds of apples before peeling and coring?
Indeed! The ingredients specify "6.5 pounds of apples, peeled and cored," which indicates that you should peel and core them after weighing.
This principle applies to any recipe you encounter. For instance, if a recipe states "1 cup pecans, chopped," you measure the pecans first and then chop them. Conversely, if it states "1 cup chopped pecans," you chop them before measuring.
Can you can this apple butter recipe?
Yes! I have recently discovered how to can apple butter – it is much simpler than you may assume. There is no need to modify the recipe prior to canning, as apples are inherently acidic.
How long does this recipe last in the refrigerator? Can you freeze it?
You can keep this slow cooker apple butter in airtight containers in the refrigerator for up to 2 weeks. Additionally, it can be frozen for as long as 3 months.
If you decide to freeze it, ensure that you leave ample space in the jar to prevent cracking after freezing.
How many pints does this recipe yield?
This recipe produces 4 pints (8 cups) of apple butter.
How much apple pie spice should I use in place of the spices listed?
If you wish to replace the spices in the recipe with apple pie spice, I recommend using between 1 to 1 ½ tablespoons, depending on your preference for spice intensity in the apple butter.
Can I utilize a 3-quart or 3.5-quart slow cooker for this recipe?
After peeling, coring, and slicing the 6.5 pounds of apples, they occupy a considerable amount of space, so I recommend using a 6-quart slow cooker for this recipe. If you only possess a smaller slow cooker, I advise halving the recipe.
Is it necessary to peel the apples?
In a technical sense, no. If you prefer not to take the time to peel the apples, you might consider passing the final apple butter through a fine mesh strainer after pureeing to ensure a silky texture.
Personally, I choose to peel the apples at the outset to avoid extra work later, but the decision is yours based on your preferences.
I mistakenly added the vanilla along with the other ingredients before cooking. Will the apple butter still be acceptable?
Absolutely! The primary reason I suggest incorporating the vanilla towards the end of the cooking process is that it does not withstand heat well, and its flavor diminishes the longer it is cooked.
If you inadvertently add the vanilla at the start, simply include an additional teaspoon or so at the end to compensate for the flavor that may have been lost during cooking.
Notes
For this recipe, I utilized a mix of Granny Smith, Fuji, and Honey Crisp apples.
The sweetness level of your apples will influence the amount of sugar you need to add. Adjust according to the type of apples you use and your personal taste.
Store in the refrigerator for a maximum of 2 weeks or in the freezer for up to 3 months, or learn the canning process for apple butter if you wish to preserve it for an extended period.
Yields 4 pints.
Ingredients
▢6 lbs apples peeled and roughly chopped, I've used Gala, Fuji and Honeycrisp apples in the past
▢3 cups white sugar
▢2 teaspoons cinnamon
▢1/4 teaspoon kosher salt
Instructions
Place the apples into the crockpot and sprinkle with sugar, cinnamon, and salt. Cover with the lid and set the temperature to HIGH. After several hours, remove the lid, stir the mixture, and continue cooking without the lid.
Continue to simmer until the mixture thickens and turns a dark brown color. Stir occasionally as necessary to avoid sticking. Once the liquid has been absorbed, after approximately 8-10 hours, blend the mixture until smooth. (I prefer using an immersion blender directly in the crockpot.) Alternatively, you may transfer the apple mixture to a blender and puree it that way.
After the apple butter has been pureed, you can modify its thickness by leaving it in the crockpot on LOW with the lid off. This will allow it to thicken gradually. Stir occasionally to prevent it from sticking to the sides of the crockpot. (I usually let mine simmer in this manner for anywhere between 30 minutes to 2 hours.) Once the apple butter is complete, promptly transfer it into sterile canning jars. Allow to cool. Enjoy the Crock-Pot Apple Butter recipes !!!
