8 servings This pumpkin pie has a fruity flavor from the apple butter. Im always happy to share reliable recipes like this. —Edna Hoffman, Hebron, Indiana.
5g protein, 37g sugars, 304mg sodium, 92mg cholesterol, 10g fat (5g saturated fat), 328 calories, and 1 piece.
Here is 1 recipe(s):
Apple Butter Pumpkin Pie
The inclusion of apple butter imparts a slightly fruity flavor to this pumpkin pie. I’m always happy to share reliable recipes like this. —Edna Hoffman, Hebron, Indiana.
Yield: 8 servings.
328 calories, 10 grams of fat (5 grams of saturated fat), 92 milligrams of cholesterol, 304 milligrams of sodium, 53 grams of carbohydrate (37 grams of sugars), 2 grams of fiber, and 5 grams of protein make up the nutritional facts.
- Dough for single-crust pie
- 3 large eggs, lightly beaten
- 1 cup canned pumpkin
- 1 cup apple butter
- 3/4 cup packed brown sugar
- 1 can (5 ounces) evaporated milk
- 1/3 cup 2% milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon each ground ginger, cloves and nutmeg
- Whipped cream, optional
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. %20In%20a%20large%20bowl,%20combine%20eggs,%20pumpkin,%20apple%20butter,%20brown%20sugar,%20evaporated%20milk,%202%%20milk%20and%20vanilla Pour into crust after thoroughly blending salt and spices. Bake for 50–55 minutes, or until a knife inserted in the center comes out clean. If necessary, cover the edge loosely with foil during the final 20 minutes. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.
Apple Butter Pumpkin Pie | Thanksgiving Recipe
Do you cook apples before putting them in a pie?
Just keep in mind that precooking the apples is the key to a fantastic apple pie filling. This will ensure perfect consistency and balanced sweetness. Additionally, you won’t allow the crust and filling to separate.
Why is my pumpkin pie not firming up?
You’re ready to serve your homemade pumpkin pie, but when you go to cut it, it’s too runny to get any clean slices, so why didn’t it set? The pie was either underbaked or the oven temperature wasn’t high enough, which is why this occurred. Prematurely removing the pie from the oven is a very simple error to make.
What is the secret to making an apple pie?
- Use firm apples — some sweet, and some tart. When choosing apples for your pie, both texture and flavor matter.
- Toss the apples with sugar, then drain. …
- Brush the inside of the crust with egg wash. …
- Don’t dump the apples in.
How do you keep moisture out of pumpkin pie?
If the pumpkin pie is wrapped or covered while it is even just a little bit warm, condensation will form after wrapping, resulting in a soggy crust. You can certainly put your pumpkin pie in the refrigerator uncovered and wrap it later to avoid this.