Description
This Apple Butter Pumpkin Pie with Streusel Topping is a delightful twist on the classic pumpkin pie. It combines smooth pumpkin puree and sweet apple butter with warm spices and a crumbly pecan streusel topping for added texture and flavor. Perfect for holiday gatherings or cozy fall desserts, this pie offers a rich, creamy custard filling with a crunchy nutty topping that will impress your guests.
Ingredients
Scale
Pie Crust
- 1 Pillsbury refrigerated pie crust
Pie Filling
- 1 cup solid pack 100% pumpkin (pumpkin puree)
- 1 cup apple butter
- ¼ cup packed dark brown sugar
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 eggs, lightly beaten
- 1 cup evaporated milk
Streusel Topping
- 3 tablespoons butter (cold)
- ½ cup flour
- ½ cup dark brown sugar
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pie and the streusel topping.
- Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch glass pie pan and flute the edges to give it a decorative finish.
- Mix Pie Filling: In a large bowl, combine pumpkin puree, apple butter, dark brown sugar, ground ginger, cinnamon, nutmeg, salt, lightly beaten eggs, and evaporated milk. Mix thoroughly until the mixture is smooth and well incorporated.
- Make Streusel Topping: In a separate bowl, mix the brown sugar and flour. Cut in the cold butter using a pastry cutter or fork until the mixture becomes crumbly. Stir in the chopped pecans, then set the streusel aside.
- Bake Pie Filling: Pour the pumpkin filling into the crust-lined pie pan. Bake in the preheated oven for 50 to 60 minutes, or until a knife inserted about two inches from the center comes out clean, indicating the filling is set.
- Add Streusel Topping: Remove the pie from the oven and evenly sprinkle the prepared streusel topping over the filling surface.
- Finish Baking with Streusel: Cover the pie crust edges with foil to prevent burning. Return the pie to the oven and bake for an additional 15 minutes, allowing the streusel to brown nicely.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely for at least 2 hours. This cooling time helps the custard filling set perfectly and makes slicing easier.
Notes
- Make sure the butter for the streusel topping is cold to achieve the ideal crumbly texture.
- Use a glass pie pan to monitor crust browning easily.
- Covering the pie crust edges with foil prevents over-browning during the final bake.
- Allow pie to cool fully before slicing to ensure clean cuts and the filling stays intact.
- Can be served chilled or at room temperature.
- Store leftover pie covered in the refrigerator for up to 3 days.
