Paula Deen Apple Butter Pumpkin Pie

Paula Deen apple butter pumpkin pie is a silky, spiced custard pie with apple butter, pumpkin and brown sugar that comes together in 60 minutes. It's an easy Thanksgiving pumpkin pie twist for the holiday table, Sunday dinner or church supper, and it's a simple, cozy fall dessert too.

Bake the pie until the filling is just set, because pulling it too early leaves a runny center that won't slice. Let it cool completely before cutting, since the custard firms up as it sits.

Paula stirs apple butter right into the pumpkin, so you get a mellow, fruity sweetness that plain pumpkin pie doesn't have. She also suggests praline pecans on top, which adds crunch against the smooth filling.

Paula Deen Apple Butter Pumpkin Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

220

kcal

A smooth, lightly spiced pumpkin custard sweetened with apple butter sits in a crisp pie shell. Once it cools, the filling slices cleanly and holds a ring of whipped cream.

Ingredients

• 1 cup apple butter
  

• 1 cup or canned fresh 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 slightly beaten eggs
  

• 3/4 cup evaporated milk
  

• 1 (9 inch) unbaked pie shell
  

• sweetened for garnish Whipped cream
  

Directions

• Preheat the oven: Preheat your oven to 425°F. That way it is fully hot by the time the pie goes in.
• Mix the filling: Combine 1 cup apple butter, 1 cup pumpkin, 1/2 cup packed brown sugar and 1/2 teaspoon salt in a bowl. Then add 3/4 teaspoon ground cinnamon, 3/4 teaspoon ground nutmeg and 1/8 teaspoon ground ginger, and stir until smooth.
• Add eggs and milk: Stir in the 3 slightly beaten eggs first. Then gradually add the 3/4 cup evaporated milk and mix well so the filling stays smooth.
• Fill the pie shell: Pour the filling into the 9 inch unbaked pie shell. Keep the pour steady so the filling doesn't splash over the crust.
• Bake until set: Bake for about 40 minutes, until the filling is set. If the crust starts to burn, wrap foil around the edge and lower the oven temperature.
• Top and serve: Let the pie cool, then pipe or spoon sweetened whipped cream around the edge for garnish. Slice and serve once the filling feels firm.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned pumpkin for this pie?

Yes, the recipe calls for either fresh or canned pumpkin, so use whichever you have. Plain canned pumpkin works best, since pie filling already has sugar and spices added.

How do I keep the crust from burning?

Wrap a strip of foil around the edge of the crust if it starts to darken before the filling sets. You can also lower the oven temperature a little, which lets the center finish baking without scorching the crust.

What can I put on top besides whipped cream?

Paula suggests praline pecans, and they add a sweet crunch against the smooth filling. Sweetened whipped cream is the classic choice, and it looks pretty piped around the edge.

How do I know when the pie is done?

The filling should be set, with only a slight wobble in the very center. It keeps firming up as it cools, so don't wait for it to look completely stiff in the oven.

Can I make this pie ahead of time?

Bake it a day ahead and keep it covered in the fridge, since custard pies slice better once chilled. Add the whipped cream just before serving so it stays fluffy.