Description
This Apple Butter Pumpkin Pie with Streusel Topping is a delightful twist on the traditional pumpkin pie, combining the smooth richness of pumpkin and apple butter with a crunchy pecan streusel topping. Perfectly spiced with ginger, cinnamon, and nutmeg, this pie offers a balanced sweetness and texture, ideal for holiday gatherings or cozy autumn desserts.
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
- 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.
- Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch glass pie pan, then flute the edges to create a decorative border.
- Make Pie Filling: In a large mixing 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: In a separate bowl, mix together the dark brown sugar and flour. Cut the cold butter into this mixture using a pastry cutter or fingers until it becomes crumbly. Stir in the chopped pecans evenly, then set the streusel aside.
- Fill Pie Crust: Pour the prepared pie filling into the crust-lined pie pan, spreading it evenly.
- Bake Pie: Place the pie in the preheated oven and bake for 50 to 60 minutes. To check doneness, insert a knife about two inches from the center of the pie; it should come out clean.
- Add Streusel Topping: Remove the pie from the oven and evenly sprinkle the streusel topping over the filling.
- Finish Baking with Streusel: To prevent the crust edges from burning, cover them with foil. Return the pie to the oven and bake for an additional 15 minutes, allowing the streusel to crisp and brown.
- Cool Pie: Remove the pie from the oven and allow it to cool completely for at least 2 hours. This cooling time sets the custard filling for optimal texture when served.
Notes
- Ensure the butter used for the streusel is cold to achieve a crumbly texture.
- Using a glass pie pan helps in monitoring the crust browning.
- Covering the crust edges with foil prevents over-browning during extended baking.
- Allowing the pie to cool completely before slicing ensures the filling is set and slices cleanly.
- You can substitute pecans with walnuts if preferred.
