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xApple Butter Pumpkin Pie Recipe

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This recipe for xApple Butter Pumpkin Pie is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 9" pie crust
3 large eggs
1 cup canned pumpkin (not pumpkin pie filling)
1 cup apple butter
1/2 cup extra fine granulated sugar
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
Pinch of nutmeg
3/4 cup half-half

Topping:
3/4 cup unbleached all-purpose flour
1/4 cup + 1 tbsp. light brown sugar, well packed
1 tsp. cinnamon
1/4 tsp. salt
1/2 stick cold unsalted butter
1/2 cup pecan pieces
Directions:
Directions:
Preheat oven to 400º. Prepare or thaw a 9" pie crust and set aside.

In a large bowl whisk eggs until yolk and whites are combined and no strings remain. Add pumpkin, apple butter, sugar, salt, cinnamon, ginger and nutmeg and combine well. Stir in half and half.

Pour into pie shell and place in oven. After 10 minutes reduce oven temperature to 350º.

Bake until center of pie no longer trembles and has set, about 35-40 minutes. Remove from oven. Allow to sit for 30 minutes at room temperature and then transfer to refrigerator.

Prepare streusel/crumble by combining flour, light brown sugar, cinnamon adn salt in a bowl. Using a cheese grater, grate very cold butter into small pieces directly onto flour mixture.

Rub between your hands and turn streusel into small lumps and consequently into crumbles. Stir in pecans.

Spread evenly onto a parchment lined cookie sheet and place in a 350º oven until fragrant and golden brown, about 15 minutes. Stir mixture halfway during baking for even baking results. When cooled store in plastic bag.

Sprinkle topping generously on pie right before serving.
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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