Autumn Apple Butter Pumpkin Pie Recipe

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1 vote | 4880 views

Two autumn standards—pumpkin and apple—are joined together in this delightful pie. Topped with a crown of golden pastry “leaves,” this dessert is sure to impress.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.81 view details
  • 1 Cup Homemade Apple Butter (Recipe Attached)
  • 1 Cup Cooked Fresh Pumpkin, Drained In Colander & Cooled
  • 1/2 Cup Packed Light Brown Sugar
  • 3/4 Tsp. Ground Cinnamon
  • 3/4 Tsp. Ground Nutmeg
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Ground Ginger
  • 3 Large Eggs, Lightly Beaten
  • 3/4 Cup Evaporated Milk
  • 1 Pkg. Pillsbury Refrigerated Pie Crust or Your Homemade Recipe


  1. Preheat oven at 425°F
  2. In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell.
  3. Bake at 425°F for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent over browning). Cool on a wire rack.
  4. Garnish with whipped cream if desired. Refrigerate leftovers.
  5. Tip: If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped, pumpkin, ghost or apple cookie cutters. With a sharp knife, score cutouts for detail patterns, if desired. I like to use mini cookie cutters for arranging around the edge of pie. Use egg wash or a filling to adhere the pieces. I'll use regular sized cutter for the center.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 130g
Recipe makes 8 servings
Calories 303  
Calories from Fat 100 33%
Total Fat 11.11g 14%
Saturated Fat 4.48g 18%
Trans Fat 0.0g  
Cholesterol 85mg 28%
Sodium 323mg 13%
Potassium 205mg 6%
Total Carbs 46.6g 12%
Dietary Fiber 1.3g 4%
Sugars 28.5g 19%
Protein 5.07g 8%
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  • judee
    October 7, 2013
    The apple butter is interesting in this pumpkin recipe. They make a great combination
    1 reply
  • ShaleeDP
    October 7, 2013
    A different pumpkin pie recipe. Looks good and easy to try.
    1 reply
    • Robyn Savoie
      October 7, 2013
      Thank you, I'm sure you will like it. Store bought apple butter is okay to use but it doesn't seem to have the flavor profile as my recipe. The choice is yours.

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