Print

Apple Butter Pumpkin Pie with Pecan Streusel Topping

Apple Butter Pumpkin Pie with Pecan Streusel

5 from 2 reviews

A fruity twist on a classic pumpkin pie with the fall flavors of both apple and pumpkin and a crumbly pecan streusel topping.

Ingredients

Units Scale

For the filling

  • 1 cup evaporated milk
  • 3 eggs, room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1/2 teaspoon fine salt
  • 1 cup pumpkin puree
  • 1 cup apple butter
  • 1 pie crust, prepared and waiting in a 9-inch pie pan

For the streusel topping

  • 1/4 cup butter, softened
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1/2 cup chopped pecans

Instructions

  1. Heat oven to 375 degrees Fahrenheit.
  2. Whisk together the evaporated milk and eggs until well combined. (I use a hand whisk for this, but you can use an electric hand mixer or a stand mixer.)
  3. Add sugar, spices, and salt. Whisk again to combine.
  4. Add the pumpkin puree and apple butter to the mixture. Blend until fully combined using a whisk or a mixer.
  5. Pour filling into a prepared pie crust. (Blind baking is optional.)
  6. Bake for 50 to 60 minutes. or until the filling is set around the edges and slightly jiggly in the center. A knife inserted into the filling should come out clean. (If the crust begins to get too brown anytime during baking, cover the edges of the pie crust with a pie shield or aluminum foil.)
  7. While the pie is baking, combine streusel topping ingredients in a bowl and set it aside.
  8. After 50-60 minutes, carefully remove the pie from the oven and crumble the streusel over the top of the pie. Place back into the oven and bake for another 15 minutes.
  9. Remove the pie from the oven and allow it to cool on a cooling rack for 1-2 hours, and then place it in the refrigerator to chill. Serve the pie chilled, whipped cream is a bonus!