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  • Apple Butter Pumpkin Pie

    Friday, November 13, 2020   /   by Vinny Steo

    Apple Butter Pumpkin Pie


    Active Time:
    10 Minutes

    Total Time:  35 Minutes

    Yield:  Makes 8 servings

    Apple butter lends its fruity flavor to this harvest pie. If you have pumpkin pie spice on hand, use 2 teaspoons of it in place of the cinnamon, ginger, and nutmeg called for in the recipe. To make the leaf decoration shown here, prepare pastry for a double-crust pie.


    1 cup canned pumpkin

    1 cup apple butter

    1/3 cup sugar

    1 teaspoon ground cinnamon

    1/2 teaspoon ground ginger

    1/2 teaspoon ground nutmeg

    3 eggs

    One 5-ounce can evaporated milk (2/3 cup)

    1/2 cup milk

    Pastry for Single-Crust or Double-Crust Pie

    whipped cream (optional)


    In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a rotary beater or wire whisk till combined. Gradually stir in evaporated milk and milk; mix well.

    Prepare and roll out the pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp a high pastry edge or attach leaf-shaped cutouts. Pour pumpkin mixture into pastry shell. To prevent over-browning, cover the edge of the pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake about 25 minutes more, or till a knife inserted near the center comes out clean. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. If desired, serve with whipped cream.