Can I use homemade apple butter?

Absolutely! I love using homemade apple butter – just make sure it’s thick like store-bought, not too runny. The thickness keeps the filling from getting watery. If yours is on the looser side, simmer it on the stove for 10-15 minutes to reduce it first. Extra credit if you add a pinch of cinnamon to your homemade version!

How do I prevent cracks in my pie?

Oh, the dreaded cracks! Three simple tricks: 1) Don't overbake – pull it when the center still jiggles slightly. 2) Cool it slowly – leave it in the turned-off oven with the door cracked for 30 minutes. 3) Use room temperature ingredients (especially the eggs and evaporated milk). If a small crack appears anyway – well, that’s what whipped cream art is for!

What’s the best gluten-free option?

I’ve made this gluten-free with great results! Swap the regular pie crust for your favorite gluten-free version (I like the ones with rice flour blends). For the streusel, use gluten-free 1:1 flour instead of all-purpose. Bob’s Red Mill or King Arthur mixes work beautifully here – just keep that butter cold for perfect crumbles.

Can I skip the streusel topping?

You can (but I’ll secretly judge you a little!). If you prefer classic pumpkin pie, simply bake without the streusel – the apple butter still gives amazing flavor. Or try swapping the streusel for pecans tossed in maple syrup for a different crunch. But really, once you try that buttery pecan topping, there’s no going back!

Is evaporated milk really necessary?

It makes all the difference for that creamy, custardy texture! In a pinch, you can use half-and-half, but evaporated milk gives the best results. Heavy cream can make it too rich (believe it or not), and regular milk might leave it slightly watery. That canned milk is a holiday baking superhero for a reason!

Irresistible Apple Butter Pumpkin Pie Recipe You'll Crave

Apple Butter Pumpkin Pie with Pecan Streusel

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A fall-inspired twist on classic pumpkin pie, enriched with apple butter and topped with a crunchy pecan streusel.

Author: Sophia Collins
Prep Time: 20 min
Cook Time: 55 min
Total Time: 1 hr 15 min
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 (9-inch) unbaked pie crust
1 cup pumpkin puree
1/2 cup apple butter
1/2 cup brown sugar
2 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
1/2 tsp salt
1 cup evaporated milk
1/2 cup chopped pecans
1/4 cup flour
2 tbsp cold butter
2 tbsp granulated sugar

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Instructions

Preheat oven to 425°F.
Blind-bake the pie crust for 10 minutes, then remove weights and set aside.
Whisk pumpkin puree, apple butter, brown sugar, eggs, spices, and salt in a bowl.
Gradually stir in evaporated milk until smooth.
Pour filling into the pre-baked crust.
Mix pecans, flour, cold butter, and granulated sugar for streusel, then sprinkle over filling.
Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40-45 minutes until set.
Cool completely before slicing. Serve with whipped cream.

Notes

Make ahead: Bake and refrigerate up to 2 days before serving.
Store leftovers covered in the fridge for up to 4 days.
For gluten-free, use a gluten-free pie crust.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 280mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 60mg

Find it online: https://kitchenuser.net/apple-butter-pumpkin-pie-recipe/