Apple Butter Pumpkin Pie with Streusel Topping
In our family I’m known for my “special pumpkin pie“. A recipe handed down to me from my grandfather. As glorious as that pie is though…… we sometimes crave just a “regular” pumpkin pie.
So of course I couldn’t “just make a pumpkin pie” I had to find one that was “kicked up a notch” and I think I did it!! Lucky Leaf is a favorite pie filling of mine and it didn’t take me long to find the recipe I wanted to try on their site.
This delicious combination of flavors and texture just screams “fall” with apple and pumpkin, in a heavenly spiced custard pie. The slightly crisp pecan streusel topping gives a surprising crunch in every bite.
- 1 Pillsbury refrigerated Pie Crust
- 1 cup solid pack pumpkin
- 1 cup LUCKY LEAF ® APPLE BUTTER
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 eggs, lightly beaten
- 1 cup undiluted evaporated milk
- 3 tablespoons butter
- 1/2 cup flour
- 1/2 cup dark brown sugar
- 1/2 cup chopped pecans
- Preheat oven to 375.
- Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- In large bowl combine filling ingredients in order given
- Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. Set aside.
- Pour filling into into crust lined pie pan. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean.
- Remove pie from oven and sprinkle Streusel over pie filling .
- Return pie to the oven, cover crust with foil, and bake for an additional 15 minutes.
- Cool completely, about 1 hour.
recipe adapted from Lucky Leaf
When we finished eating this pie, Allison asked………you ARE making this again for Thanksgiving aren’t you?! I think we COULD have nothing but PIE for Thanksgiving!
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