Apple butter pumpkin pie

jarredonlineemail
Oct 5, 2016
3 min read

Pumpkin pie apple butter. Apple butter pumpkin pie. Both delicious, but don't get confused, this recipe is for an actual pie.

Chris has been hosting a darts tournament between some of our friends, and tonight were the last few games as well as the finals. Which was the perfect time to test out this recipe and get a variety of opinions. The very first comment was simply "sooooooooooo good!", but the consensus between every single person was that they preferred this to regular pumpkin pie, mostly because it was creamier.

The best thing about this pie (besides the actual pie, of course) is that you can make it as easy as you want it to be. Sure you can make your own pie shell and roast a fresh sugar pumpkin (which is actually quite easy, as I'll show you below), but you can also get canned pumpkin puree and a frozen pie shell and call it a day. The actual filling is really simple, because all of the spices you need are already in the apple butter!

Apple Butter Pumpkin Pie

Ingredients:

- 1 jar of pumpkin pie apple butter

- 1 cup of pumpkin puree (canned or freshly roasted)

- 1/2 tsp salt

- 1/2 cup of packed brown sugar

- 3 eggs, slightly beaten

- 3/4 cup of evaporated milk

- prepared pie shell (homemade or frozen)

I'd like to take this moment to highlight one of the best kitchen tools I've ever used, which is why it made it into the picture. This mini spatula/spoon is small enough to scrape every last morsel out of jars or bowls, and double sided to suit any possible need. Highly recommended!

I used a big fancy mixer for this recipe, but there's really no reason you can't do this one by hand. I slightly overfilled my crust, probably because I was so excited that my mini spatula worked so well. Therefore my pie filling overflowed and got a little overcooked on the edges, though a couple of my test subjects really liked the flavour of it, which is priority over how it looks anyway, so yay for happy accidents!

Directions:

1. Preheat oven to 425°

2. Mix apple butter, pumpkin, sugar and salt.

3. Add in eggs.

4. Gradually add in milk and mix well.

5. Pour into pie crust and bake for about 40 mins.

You can tell that your pie is done when you shake it a little and the centre wobbles, but doesn't create waves. Something like this: (ahh! I regret shooting this in portrait mode, but as soon as I can figure out how to get my GIF to post in this blog I will change it to that instead of a youtube video!)

Enjoy!

Roasted Sugar Pumpkin

I actually had the pumpkin for this recipe leftover after we finished making batches of pumpkin pie apple butter, but it's so easy to do that I would roast a pumpkin just for this. Sugar pumpkins only cost about $3, though you might find them called "pie pumpkins" instead.

1. Preheat the oven to 350°

2. Cut the pumpkin in half. This step is a bit easier if you cut the stem off the top first.

3. Scoop out the guts and seeds. You can set the seeds aside if you wish to roast them later!

4. Brush the inside and exposed top lightly with oil. I actually found the easiest way to do this was to put a bit of oil in my palms and then rub it lightly over the pumpkin, like a totally platonic pumpkin-massage.

5. Line a baking sheet with parchment paper, and place the pumpkin halves flat side down. Trust me on the parchment paper - these babies will release some liquid as they roast, and it will make clean up so much easier!

6. Roast for about 45-50 mins, though this will vary depending on the size of the pumpkin. You can tell it's done when you can easily poke a fork through the skin.

7. Let it cool for about 10 mins, or until it's cool enough to handle. The skin should separate very easily. If it's cooked exactly right you can basically peel it off, though scraping the yummy parts off with a spoon work just as well.

8. Tada! Roasted pumpkin. If you plan to use it for pie (which really, why aren't you?) running it through a blender or food processor will make it super smooth and creamy. If you have an immersion blender, you can actually just use that in the mixed-but-uncooked pie filling to get similar results.