Friday, November 20, 2009

Apple Butter Pumpkin Pie

It's time to start thinking about dessert for Thanksgiving.  While I like to stick with my Amish Apple Pie recipe that I already shared with you  I think this is an interesting twist on a classic pumpkin pie.  A great way to use up that jar of apple butter from the fall too.

Apple Butter Pumpkin Pie




1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish


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.
Cook’s Notes:
-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
-A tasty topping for this pie is praline pecans.

recipe courtesy of Paula Deen

Happy Thanksgiving and be sure to check out Colleen's blog for other holiday yummies!



  1. Ok.. i'm making this pie this weekend. I have all ingredients.. Thanks Carey!

  2. I am going to try that pie this weekend, and if my family loves it I will make one the night before Thanksgiving. I looks yummy!!

    Also your dining room is just so beautiful!!
    Thanks for sharing
    God Bless friend,

  3. Yummm! Another Paula recipe. Even though Thanksgiving is over with, I may try this because I have some apple butter just sitting in the fridge that needs to be eaten.