Apple Butter Pumpkin Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
• To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

Steps:

• Preheat oven to 425°F
• Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
• Stir in eggs.
• Gradually add milk and mix well.
• Pour into pie shell.
• Bake for about 40 minutes or until set.
• Garnish with whipped cream and maybe some pecans.

Steps:

• Combine apple butter, pumpkin, sugar, salt & spices in bowl.
• Mix well.
• Stir in beaten eggs.
• Add milk slowly and mix well.
• Pour into unbaked pie shell.
• Bake in 425º oven 40 minutes or until set.

Steps:

• Preheat the oven to 375 degrees F and place a rack in the center of the oven.
• Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
• Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
• In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
• Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
• Cool, and then slice the pie and top with whipped cream if using to serve.

Steps:

• Preheat to 375 degrees.
• Combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Pour into the pie shell.
• Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
• Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
• Top pie with streusel topping and bake for an additional 15 minutes.

Steps:

• In a bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Reserve one-fourth of the dough for cutouts; shape into a disk. Shape remaining dough into a separate disk. Wrap disks and refrigerate 1 hour or overnight., On a lightly floured surface, roll large disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll small disk to 1/4-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on an ungreased baking sheet. Refrigerate crust and cutouts while preparing filling., Preheat oven to 425°. Mix eggs, apple butter, pumpkin, brown sugar, salt and spices; stir in cream. Pour into crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until center is almost set, 30-35 minutes. Bake cutouts on an upper oven rack until golden brown, 12-15 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired.

Steps:

• In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce temperature to 350°; bake 35 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Steps:

• Preheat oven to 425 degrees F.
• Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

Steps:

• Mix all ingredients with a whisk til combined. Pour into pie shell and place carefully in preheated 350° oven. Bake for 55 minutes and add streusel topping. Bake an additional 15 minutes. Cool and serve with whipped topping, fresh whipped cream, or ice cream.
• Note: I use my food processor to make the topping. Just throw all ingredients for topping in processor bowl, and process till mealy. Don't even have to chop the nuts!

Steps:

• In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

Steps:

• 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., Bake at 425° for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack. , 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 cookie cutters. With a sharp knife, score leaf veins on cutouts if desired. , Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Refrigerate leftovers.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.