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
Scale
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.
