Description
This Apple Butter Pumpkin Pie with Streusel Topping combines the rich flavors of pumpkin puree and apple butter with warm spices, baked into a flaky pie crust and topped with a sweet, nutty streusel. Perfect for fall celebrations or any time you crave a comforting, spiced dessert.
Ingredients
Scale
Pie Crust
- 1 Pillsbury refrigerated pie crust
Pie Filling
- 1 cup solid pack 100% pumpkin (pumpkin puree)
- 1 cup apple butter
- ¼ cup packed dark brown sugar
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 eggs, lightly beaten
- 1 cup evaporated milk
Streusel Topping
- 3 tablespoons butter, cold
- ½ cup flour
- ½ cup dark brown sugar
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pie.
- Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch glass pie pan and flute the edges to create a decorative border.
- Mix Filling: In a large bowl, combine the pumpkin puree, apple butter, dark brown sugar, ground ginger, cinnamon, nutmeg, salt, lightly beaten eggs, and evaporated milk. Mix thoroughly until the filling is smooth and evenly blended.
- Make Streusel Topping: In a separate bowl, mix the brown sugar and flour. Cut in the cold butter using a pastry cutter or two knives until the mixture becomes crumbly. Stir in the chopped pecans and set the streusel mixture aside.
- Fill and Bake: Pour the pie filling into the crust-lined pan, spreading evenly. Bake for 50 to 60 minutes until the pie is set, and a knife inserted two inches from the center comes out clean.
- Add Streusel Topping: Remove the pie from the oven and evenly sprinkle the streusel topping over the filling.
- Continue Baking: Cover the edges of the crust with foil to prevent burning. Return the pie to the oven and bake for an additional 15 minutes to set the topping.
- Cool Pie: Remove the pie from the oven and let it cool completely for at least 2 hours before serving to allow the custard filling to set properly.
Notes
- Be sure to cover the pie crust edges with foil after initially baking to prevent over-browning while finishing the streusel topping.
- Allowing the pie to cool completely is essential for the custard filling to fully set and slice cleanly.
- You can substitute pecans with walnuts if preferred.
- Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.
