Apple Butter Pumpkin Pie with Streusel Topping {VIDEO}
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APPLE BUTTER PUMPKIN PIE WITH STREUSEL TOPPING is a delicious combination of flavors and texture that 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.
I make some form of pumpkin pie at least once every year during the holidays! My family loves anything pumpkin. Crustless Mini Pumpkin Pies, Pumpkin Fluff, Pumpkin Pancakes, even this Smashing Pumpkin Cocktail!
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Table of Contents
New Twist To Pumpkin Pie
It wouldn’t be Thanksgiving without a beautiful, pumpkin pie at the center of the table! The rich, earthy pumpkin with plenty of fall spices cradled in a flaky pie crust is so nostalgic – everyone looks forward to it all year long!
Did you know, most family Thanksgiving dinners include more than one pumpkin pie? No need to choose between the classic pumpkin pie, a chiffon pumpkin pie, or apple butter pumpkin pie! You can have all 3!
This Apple Butter Pumpkin Pie recipe is everything you crave about fall!! It’s the perfect twist to traditional pumpkin pie…hello apple butter! with a crumbly streusel topping that is packed full of spice that’s crazy DELICIOUS!! A wonderful addition to any Thanksgiving table!
Why Pumpkin Pie Should Be On Your Thanksgiving Table
It’s hard to imagine an American Thanksgiving table without the ubiquitous orange custard-filled pie.
- It’s a nice change from fruit pie. We enjoy peach cobbler, blackberry cobbler, apple pie, as well as blueberry, cherry, strawberry, and lemon pies most of the year. Pumpkin is a nice respite from all the fruity desserts. Apple Butter pumpkin pie gives you the best of both worlds — pumpkin and apple.
- Rich in vitamins, minerals, and antioxidants, pumpkin is incredibly healthy. Cooked pumpkin contains 200 percent of your recommended daily intake of vitamin A.
- Pumpkin pie is ridiculously easy to make. It’s the perfect pie recipe even for a first-time pie baker. Simple ingredients are mixed in one bowl and can be baked in a homemade pie crust or in a pre-made pie crust (no pie crust judging here – I love to use refrigerated pie crusts or even frozen pie crust) Easy as pie!
Quick and Easy Apple Butter Pumpkin Pie
Pumpkin Pie has always been my favorite for the holidays but it seems to be a dessert that people either love or hate (gasp).
Whether you are team pumpkin pie, or team apple pie this Apple Butter Pumpkin Pie will change everything. I can’t wait for you to try it! This easy pumpkin pie recipe is slightly sweet and fruity from the apple butter, but still has all the traditional pumpkin pie flavor everyone loves and is fool-proof. It’s the Thanksgiving dessert you just NEED every year.
This pie is so simple and doesn’t really have that many ingredients. I usually start with a pre-made pie crust, because I want quick and simple. But you can also use this homemade pie crust recipe if you want to make it from scratch.
(full printable recipe at the end of this post)
Apple Butter Pumpkin Pie Ingredients
- pie crust
- 100% pure pumpkin (pumpkin puree NOT pumpkin pie mix)
- apple butter (I’ve only used store-bought)
- eggs
- evaporated milk
- packed dark brown sugar
- ground cinnamon, ginger, and nutmeg
- salt
for streusel topping:
- butter
- flour
- dark brown sugar
- chopped pecans
How To Make Apple Butter Pumpkin Pie
-
- Preheat your oven to 375° F. Place the pie crust in a 9-inch glass pie pan and flute edges
- In a large bowl combine pie filling ingredients and set aside. In another bowl, combine brown sugar and flour then cut in cold butter until crumbly (using a pastry blender, fork, or clean hands for this step). Stir in some chopped pecans and set aside.
- Pour the pie filling into the unbaked crust-lined pie pan and bake for 50 to 60 minutes or until a knife inserted two inches from the center comes out clean.
- Remove the pie from the oven and sprinkle streusel over pie filling.
- Return the pie to the oven, cover the crust with foil, and bake for an additional 15 minutes.
- Cool completely, at least two hours before serving.
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Tips For Making Apple Butter Pumpkin Pie
- Be sure to use 100% pure canned pumpkin puree, NOT pumpkin pie filling.
- Not all apple butter is created equally. Store-bought apple butter is what I use (it has a different texture than homemade). Thicker apple butter will probably be best, as it’s closer to the consistency of pumpkin.
- Signs that your pie is done: golden-brown crust, the filling will be set firm around the outside edges, and just sightly wobbly towards the center. The filling will become a lot thicker as it cools
- If the outside edge of the crust is browning too quickly, cover lightly with foil or with a piecrust shield.
- Be sure the pie is completely cooled and fully set before slicing. You can even chill it overnight – Great for making-ahead dessert.
- I often use my own Homemade Pumpkin Pie Spice recipe instead of the individual spices in this pie recipe. Just replace the spices listed with 1 teaspoon of pumpkin pie spice.
- Watch the video near the top of this post to see the step by step recipe!
How Long Does Pumpkin Pie Keep?
Apple Butter Pumpkin Pie should not be left out on the kitchen counter. Once completely cooled, if you are not planning to eat the pumpkin pie within two hours you should cover the pie loosely with plastic wrap or foil and keep it in the refrigerator for up to 3-4 days.
Like This Apple Butter Pumpkin Pie Recipe? Pin It!
Be the hero this Thanksgiving with this Apple Butter Pumpkin Pie. It’s an utterly DELICIOUS twist on the comforting classic…..there’s a spot on your holiday table just waiting for this pie!
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Apple Butter Pumpkin Pie with Streusel Topping
A delicious combination of flavors and texture that 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.
Ingredients
- 1 Pillsbury refrigerated pie crust
- 1 cup solid pack 100% pumpkin (pumpkin puree)
- 1 cup apple butter
- 1/4 cup packed dark brown sugar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 eggs, lightly beaten
- 1 cup evaporated milk
Streusel Topping
- 3 tablespoons butter
- 1/2 cup flour
- 1/2 cup dark brown sugar
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 375° F.
- Place pie crust in a 9-inch glass pie pan and flute edges.
- In a large bowl combine pie filling ingredients in order given (from pumpkin to evaporated milk)
- Streusel topping: In another bowl, combine brown sugar and flour then cut in cold butter until crumbly (using a pastry blender, fork or clean hands for this step). Stir in some chopped pecans and set aside.
- Pour filling 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, at least 2 hours before serving.
Notes
recipe adapted from Lucky Leaf
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 414Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 90mgSodium: 261mgCarbohydrates: 54gFiber: 2gSugar: 34gProtein: 8g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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I love anything with a streusel topping! And I could be perfectly happy with a Thanksgiving dinner of turkey, dressing and pie only. Well, and wine.
This pumpkin pie looks incredible…
Love this pie! Stumbled! Can’t wait to try it!
O.K. now, just how does one go about getting an invitation to your house for Thanksgiving dinner? I promise to bring the turkey, stuffing, side dishes AND the wine if you promise to make this pie again for the holiday.
This looks amazing! I’m working on my pie!
Mmmm, I would be perfectly happy with potatoes, gravy, stuffing and pie!
Oh my goodness, Cheryl, that looks wonderful. I did not know Lucky Leaf made an Apple Butter! Hubby liked the sound of your recipe. Guess I know what I will be making. Thanks.
This recipe looks delicious! My mouth is watering just looking at your photos.
My mom loved apple butter. It sounds like an interesting combination.
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Scrumptious! Makes me want to bake a pie! Love those plates too. Beautiful pictures!
Looks divine!
I can’t believe I’ve never had a pumpkin pie with streusel topping! I love both and can only imagine how fantastic this would be 🙂 Thanks for the tip in time to work it into my Thanksgiving menu!
YUM! I’m going to have to try this one!
Divine! Can’t wait to try it!
LIB
Oh how I love streusel! Looks like a great pie!
I LOVE this! I cant wait to try it! I am in LOVE with your pie party!
i would love this pie! give me a slice with whipped cream or vanilla ice cream and i’d be a happy girl:-)
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I only discovered apple butter recently and had been wondering what else to do with it other than spread it on toast. This looks a great recipe! Thanks for sharing it 🙂
Looks so delicious!!
Oh…My! That sounds and looks amazing!
So this sounds AMAZINGLY fabulous!!!! Bookmarked! I can’t wait to give it a try!
Oh my! That looks awesome! I’m always looking for a new twist on pumpkin pie! I am definitely going to try this next week! Thanks!
Oh wow… this looks simply amazing! A must-try this time of year!!!
This looks amazing! Love the pecan streusel topping. You should link this to my Fat Camp Friday!
I concur with the rest – YUMMMMMMMY
Ok, I made this last night and it was AMAZING! It was super easy to make, it took all of 10 minutes to prep! *Yeah, Im making another one for thanksgiving 🙂
I made your Grandpa pumpkin pie first a few months ago. Now I made this pie today. Both huge winners!
I recommend doubling the recipe for this apple butter pie (just like you have a double recipe for the grandpa pie) because almost all the ingredients are enough for doubling it. I made one for us and one to give to my dad.
Delicious pies – thank you for sharing your recipes and sharing how to make them so even a beginner like me can make it!
Thank you so much…….a recipe that I can substitute “Brown Sugar Splenda Blend” in. Making it this afternoon. Being diabetic, it is always wonderful to find these recipes. Thanks again, I love your site.
This is the pie of my daughter’s dreams. Thank you for simplifying my weekly menu, she may never eat another thing. XO
looks wonderful! I am bookmarking this one now
I’m begging you to wrap up this pie, or whatever is left of it, and send it to me! It looks amazing!!
I just love apple butter, especially this time of year. I use it in just about everything but I love the idea of mixing it with pumpkin as well!
Wow, this looks and sounds so good!! Apple butter with pumpkin… serious yum!!!
apple pumpkin butter pie, oh my! wow, that sounds so very very good and it certainly looks delicious! The streusel topping is what really did it for me , I love streusel!
Just came across this and love the idea of apple butter in this pumpkin pie!
I love the stresusel topping on top of this. What a great recipe – I love pumpkin!
The addition of apple butter sounds wonderful. And who can resist a streusel stopping? Surely not I!
i like it
love sharmmany
WOW. Pumpkin pie with streusel topping. Heavenly.
Wow, that pie looks amazing! Pinned! Thanks for sharing, Cheryl. :0)
Where do I find the LUCKy LEAf Apple Butter. Not sure we have it here in Utah.
Thanks. The recipe sounds divine.
We love apple butter in the South this has to be a winner!
Pinned. Anxious to try this. My two favorite pies combined!!
Hey. If i make this the night before thanksgiving, can i heat it up in my oven for like 20mins? Also what degree should i put my oven to?
nice twist, love apple butter in this recipe AND the topping, very stepped up pumpkin pie, thank you!
That looks awesome! Can’t wait to try this!
If using frozen crust do I thaw it? Prebaked it. Or just fill and bake?
Thank you
I don’t thaw it, I just fill and bake
Thank you for sharing your apple butter pumpkin pie. I read your blog and find the best idea.
Could you use a graham cracker crust? would cook tie be the same. Also if using pie crust can you use refrigerated is cook time the same
The recipe is written using a refrigerated pie crust, so yes, the bake time is what’s on the recipe card.
I have not made this pie with a graham cracker crust, if you try it let us know how it turns out!
Got this from Becky at Acre Homestead on Youtube, sounds delicious! Question: what size of the eggs: medium or large? That is often mentioned in Swedish recipes…or the weight in grams. I keep chicken myself but they lay small eggs and I often have to figure out how many I have to add to a recipe.
Have a nice day!
i always use large eggs. Enjoy the recipe!!!