Description
Celebrate fall with this Rustic Apple Butter Pumpkin Pie! It combines creamy pumpkin purée, sweet apple butter, and warm spices in a flaky crust, topped with a crunchy pecan crumble. Perfect for holidays, family dinners, or cozy evenings, this pie is a seasonal delight everyone will love.
Ingredients
For the Pie Filling:
- 1 pre-made or homemade 9-inch pie crust
- 3 large eggs, at room temperature
- 1 cup pumpkin purée
- 1 cup apple butter
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 1 dash nutmeg
- ¾ cup half-and-half
For the Pecan Topping:
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- 1 tablespoon additional brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cold and cubed
- ½ cup chopped pecans
Instructions
Step 1: Preheat the Oven and Prepare the Pie Crust
- Preheat your oven to 375°F (190°C).
- Place the pre-made or homemade pie crust into a 9-inch pie pan. Smooth it into place, ensuring no air bubbles.
- Trim any excess dough around the edges and crimp or decorate the rim to your preference. Set aside.
Step 2: Prepare the Pumpkin and Apple Butter Filling
- In a large mixing bowl, whisk together the eggs until smooth.
- Add the pumpkin purée, apple butter, and sugar. Mix well until fully combined.
- Sprinkle in the salt, cinnamon, ground ginger, and a dash of nutmeg. Stir to evenly combine the spices.
- Gradually pour in the half-and-half while whisking continuously. The mixture should be smooth and creamy.
Step 3: Bake the Pie Filling
- Pour the pumpkin and apple butter mixture into the prepared pie crust. Spread it evenly with a spatula to ensure a level surface.
- Place the pie in the preheated oven and bake for 40–45 minutes, or until the filling is mostly set but still slightly jiggly in the center.
- Remove the pie from the oven and let it cool slightly while you prepare the pecan topping.
Step 4: Make the Pecan Topping
- In a medium-sized bowl, combine the flour, brown sugar, additional brown sugar, cinnamon, and a pinch of salt. Mix well.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the chopped pecans until evenly distributed throughout the topping.
Step 5: Add the Topping and Finish Baking
- Evenly sprinkle the pecan topping over the slightly cooled pie, covering the surface completely.
- Return the pie to the oven and bake for an additional 10–15 minutes, or until the topping is golden brown and crisp.
- Remove the pie from the oven and allow it to cool completely before slicing.
Step 6: Serve and Enjoy
- Once the pie has cooled, slice it into generous portions.
- Serve each slice with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an extra treat.
Notes
- Spice Adjustment: If you love stronger spices, feel free to add a pinch more nutmeg or ginger.
- Pie Crust Tip: Keep your pie crust chilled before baking to ensure a flaky texture.
- Cool Completely: Letting the pie cool fully before serving helps the filling set properly.
- Make Ahead: This pie can be baked a day in advance. Simply store it covered in the fridge and bring it to room temperature before serving.
- Customization: Swap out pecans for walnuts, or add a handful of oats to the topping for extra texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American