If you’re ready to delight your taste buds with something truly special, this Apple Butter Pumpkin Pie with Streusel Topping Recipe is calling your name. Imagine the cozy warmth of pumpkin and apple butter swirling together into a silky custard, all nestled in a flaky crust and crowned with a buttery, nutty streusel that adds the perfect crunch. It’s the kind of pie that feels like a hug from the inside, perfect for fall gatherings or any time you crave that heartwarming autumn flavor combo. Trust me, once you taste this, it’ll quickly become a new favorite dessert you’ll want to make again and again.
Ingredients You’ll Need
These ingredients may seem simple, but they each play a starring role in creating the rich, layered flavors and textures that make this pie unforgettable. From the smooth pumpkin puree to the sweet apple butter and the crunchy pecan streusel, everything comes together beautifully.
- Pillsbury refrigerated pie crust: A convenient and flaky base to hold all that delicious filling perfectly.
- 1 cup solid pack 100% pumpkin (pumpkin puree): Provides the creamy, earthy foundation of the pie’s filling.
- 1 cup apple butter: Adds a deep, fruity sweetness that harmonizes with the pumpkin so well.
- ¼ cup packed dark brown sugar: Enhances the warm spices and adds a touch of caramel richness.
- ¼ teaspoon ground ginger: Brings a subtle spicy kick to brighten the flavors.
- ½ teaspoon ground cinnamon: The signature spice that ties all the ingredients together with warmth.
- ¼ teaspoon ground nutmeg: Adds a fragrant nuttiness that complements the pumpkin and apple butter.
- ¼ teaspoon salt: Balances the sweetness and highlights the spices.
- 3 eggs, lightly beaten: Helps the filling set to a silky custard texture.
- 1 cup evaporated milk: Keeps the custard smooth and luscious without watering it down.
- 3 tablespoons butter: The secret to the crumbly, buttery streusel topping.
- ½ cup flour: Combines with the butter and brown sugar to create that perfect crumbly streusel base.
- ½ cup dark brown sugar: Sweetens the streusel with a deep molasses note.
- ½ cup chopped pecans: Adds texture and a lovely nutty finish to the topping.
How to Make Apple Butter Pumpkin Pie with Streusel Topping Recipe
Step 1: Preheat and Prepare Your Oven
Start by setting your oven to 375°F (190°C). This ensures that your pie bakes evenly, achieving that perfect balance where the filling sets beautifully while the crust turns a golden brown. Getting the oven temperature right is key to a flawless pie.
Step 2: Prepare the Pie Crust
Unroll the refrigerated pie crust and carefully place it into a 9-inch glass pie pan. Don’t forget to flute the edges for that classic, decorative finish which also helps keep the crust from shrinking. This simple step elevates the look and texture of your pie.
Step 3: Mix the Filling
In a large bowl, whisk together pumpkin puree, apple butter, dark brown sugar, ground ginger, cinnamon, nutmeg, salt, eggs, and evaporated milk. Stir until the mixture is completely smooth. This mixture is the heart of the Apple Butter Pumpkin Pie with Streusel Topping Recipe, marrying the earthy pumpkin with fruity apple butter and warming spices.
Step 4: Make the Streusel Topping
Combine the brown sugar and flour in a separate bowl. Cut in the cold butter using a pastry cutter or your fingers until the mix is crumbly. Then, stir in the chopped pecans. This streusel topping will bake into a crunchy, buttery layer that contrasts beautifully with the creamy filling below.
Step 5: Bake the Pie Filling
Pour the smooth filling into the pie crust-lined pan. Bake it for 50 to 60 minutes until a knife inserted about two inches from the center comes out clean, indicating the custard is perfectly set.
Step 6: Add the Streusel Topping
Once the pie comes out of the oven, evenly sprinkle the streusel mixture over the hot filling. This step creates that irresistible sweet and nutty crunch on top.
Step 7: Final Bake
To prevent the crust edges from burning while the streusel bakes, cover them with foil. Then return the pie to the oven for an additional 15 minutes. This final bake melds the streusel topping with the filling beneath while keeping your crust picture-perfect.
Step 8: Cooling and Setting
Allow the pie to cool completely for at least two hours before serving. Cooling lets the custard filling set properly so every slice holds beautifully when cut. This patience pays off with that silky texture you’re after.
How to Serve Apple Butter Pumpkin Pie with Streusel Topping Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream pairs wonderfully with this pie, adding a creamy contrast to the spiced filling and crunchy streusel. You might also sprinkle a few toasted pecans on top for an extra touch of elegance and crunch.
Side Dishes
This pie shines as the grand finale after a hearty autumn meal. It goes splendidly with warm spiced drinks like cider or chai tea. If you’re serving at a brunch or tea time, add some fresh fruit or lightly spiced nuts on the side for balance.
Creative Ways to Present
For a festive touch, serve slices on rustic wooden boards with small ramekins of apple butter or caramel sauce drizzled alongside for dipping. You can also plate individual mini versions of this recipe using tart shells for a charming finger-food dessert at parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie in the refrigerator, tightly covered with plastic wrap or foil. It will stay fresh and delicious for up to 3 days, making it easy to enjoy a slice anytime without extra effort.
Freezing
To freeze, wrap the entire pie securely in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to eat, thaw it overnight in the fridge and refresh by warming it slightly in the oven to revive that fresh-baked magic.
Reheating
Reheat slices in a low oven at 300°F (150°C) for 10-15 minutes or until warmed through. Avoid the microwave if possible, as slow warming helps keep the custard creamy and the crust crisp. If desired, add a little extra whipped cream before serving.
FAQs
Can I use homemade pie crust for this recipe?
Absolutely! While refrigerated crust saves time, a homemade crust adds a lovely personal touch and can be tailored to your texture preference, whether flaky or buttery.
Is apple butter necessary, or can I substitute something else?
Apple butter brings a unique sweet and spiced apple flavor integral to this recipe’s charm. You could try apple sauce, but note the flavor depth and texture might change slightly.
Can I make the streusel topping nut-free?
Yes, simply omit the pecans and increase the flour slightly to maintain that crumbly texture. You could also add seeds like pumpkin or sunflower for a nutty crunch if allergies are a concern.
What’s the best way to tell when the pie is done baking?
The clean knife test works best here: insert a sharp knife about two inches from the center, and if it comes out clean, the custard is set and the pie is ready.
Can this pie be served warm, or does it need to be cooled?
While some enjoy it warm, letting the pie cool completely allows the custard to fully set, providing the ideal texture and making clean slices easier.
Final Thoughts
There’s something truly magical about this Apple Butter Pumpkin Pie with Streusel Topping Recipe that makes it a standout dessert for any occasion. Its blend of comforting spices, luscious filling, and buttery topping is pure joy with every bite. I can’t wait for you to try it and create your own delicious memories with this heartfelt classic!
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Apple Butter Pumpkin Pie with Streusel Topping Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 10 minutes plus 2 hours cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Butter Pumpkin Pie with Streusel Topping is a delightful autumn dessert that combines the rich flavors of pumpkin puree and apple butter with warm spices. Topped with a buttery streusel made from brown sugar, flour, and pecans, this pie offers a perfect balance of creamy custard and crunchy topping. Ideal for holiday gatherings or cozy fall evenings, it’s easy to prepare and bakes to a golden perfection.
Ingredients
Pie
- 1 Pillsbury refrigerated pie crust
- 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 get it ready for baking the pie.
- Prepare the crust: Place the refrigerated pie crust into a 9-inch glass pie pan and flute the edges to create a decorative border that will hold the filling.
- Make the filling: In a large bowl, combine the pumpkin puree, apple butter, dark brown sugar, ground ginger, cinnamon, nutmeg, salt, lightly beaten eggs, and evaporated milk. Mix thoroughly until the filling is smooth and well blended.
- Prepare streusel topping: For the streusel, blend the brown sugar and flour in a bowl. Cut in the cold butter using a pastry cutter or fingers until the mixture becomes crumbly. Stir in the chopped pecans and set aside.
- Fill and bake: Pour the pie filling into the prepared crust-lined 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 sprinkle the streusel mixture evenly over the warm filling.
- Finish baking: Cover the crust edges with foil to prevent burning and return the pie to the oven. Bake for an additional 15 minutes to brown the streusel topping.
- Cool before serving: Allow the pie to cool completely for at least 2 hours to let the custard filling set properly before slicing and serving.
Notes
- Make sure the butter used in the streusel is cold to achieve a crumbly texture.
- Using a glass pie pan helps monitor the crust browning.
- Cover the edges with foil halfway through baking if they brown too quickly.
- The pie tastes best after cooling completely to set the custard.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
