Browse by
Browse by
Browse by
Browse by
Apple Butter Pumpkin Pie
Tested by Imperial Sugar
Chef Eddy Recipe
Most Popular
Apple Butter Pumpkin Pie
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0 | Sign in to rate this recipe

Adding apple butter to pumpkin pie makes for a creamy and sweetly spicy treat. The brown sugar, pecan and cinnamon streusel topping will have everyone lining up for more!

Prep time
0:45
Bake/Cook time
0:35 to 0:40
Yield
One 9-inch pie

Print Print recipe

Email Email a friend
Sign in to post a comment

Apple Butter Pumpkin Pie
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
0:45
Bake/Cook time :
0:35 to 0:40
Yield :
One 9-inch pie

INGREDIENTS

Streusel/crumble topping

  • 3/4 cup unbleached all-purpose flour*
  • 1/4 cup + 1 tablespoons Imperial Sugar Light Brown Sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 stick cold unsalted butter
  • 1/2 cup pecan pieces

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Prepare or thaw a 9-inch pie crust and set aside.
  3. In a large bowl whisk eggs until yolk and whites are combined and no strings remain. Add pumpkin, apple butter, sugar, salt, cinnamon, ginger and nutmeg and combine well. Stir in half and half.
  4. Pour into pie shell and place in oven. After 10 minutes reduce oven temperature to 350°F.
  5. Bake until center of pie no longer trembles and has set, about 35-40 minutes. Remove from oven. Allow to sit for 30 minutes at room temperature and then transfer to refrigerator.
  6. Prepare streusel/crumble by combining flour, sugar, cinnamon and salt in a bowl. Using a cheese grater, grate the very cold butter into small pieces directly onto flour mixture.
  7. Rub between your hands to turn streusel into small lumps and consequently into crumbles. Stir in pecans.
  8. Spread evenly onto a parchment lined cookie sheet and place in a 350°F oven fragrant and golden brown, about 15 minutes. Stir mixture halfway during baking for even baking results. When cooled store in plastic bag.
  9. To ensure a crisp streusel/crumble sprinkle this topping generously on the pie right before serving.
Shout Out To Our Baking Friends
    ::    Michele Achen    ::    Diana L    ::    Pat B    ::    Yvette    ::    Lynn M    ::    anita    ::    mel    ::    jennifer s    ::    Jorge C    ::    Nancy E    ::    Charlie Chi    ::    Christy J    ::    Marilou Kanis    ::    Debra W    ::    Lynda    ::    DreamsInVA    ::    elouise    ::    Jen    ::    Laweita D    ::    David G
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2014 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.