APPLE BUTTER PUMPKIN PIE


APPLE BUTTER PUMPKIN PIE

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 !
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APPLE BUTTER CRUMBLE PIE


APPLE BUTTER CRUMBLE PIE

Ingredients

For the Pie

  • 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 RECIPES

 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 !


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Apple Butter Recipe I


Apple Butter Recipe I

Ingredients

  • 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....!

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