Paula Deen Apple Butter Pumpkin Pie

This delicious Apple Butter Pumpkin Pie, inspired by Paula Deen, is a creamy, spiced dessert that’s perfect for the holidays. It’s easy to make with pantry staples like canned pumpkin and apple butter, and you can get creative with your toppings. Try whipped cream or crunchy praline pecans for an irresistible finish!

Ingredients Needed:

• 1 cup apple butter
• 1 cup or canned fresh pumpkin
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 3 slightly beaten eggs
• 3/4 cup evaporated milk
• 1 (9 inch) unbaked pie shell
• sweetened for garnish whipped cream

How To Make Apple Butter Pumpkin Pie?

1. Preheat the oven: Preheat your oven to 220°C (425°F).
2. Mix the filling: Combine apple butter, pumpkin, brown sugar, salt, cinnamon, nutmeg, and ginger in a large bowl. Stir in the beaten eggs until well mixed. Gradually add the evaporated milk, mixing until the filling is smooth.
3. Prepare the pie: Pour the filling into the unbaked pie shell and spread it evenly.
4. Bake the pie: Bake for about 40 minutes or until the center is set and slightly jiggly. If the crust starts to brown too quickly, cover the edges with foil and lower the oven temperature slightly.
5. Serve and garnish: Allow the pie to cool completely before serving. Garnish with sweetened whipped cream or praline pecans for a crunchy finish.

Recipe Tips:

• Use fresh spices for the best flavor: Freshly ground cinnamon, nutmeg, and ginger add a deeper and more aromatic taste to the pie.
• Don’t overmix the filling: Stir the ingredients until just combined to keep the filling creamy and smooth. Overmixing can cause cracks in the pie.
• Check the pie for doneness: The pie should be set with a slight jiggle in the center. This ensures a creamy texture once it cools.
• Cover the crust edges if needed: To avoid over-browning, use foil strips to cover the crust edges if they start turning brown before the pie is done.
• Cool completely before slicing: Let the pie cool fully for at least two hours to set properly and to achieve clean, neat slices.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Apple Butter Pumpkin Pie cool completely to room temperature. Once cooled, cover the pie tightly with plastic wrap or place it in an airtight container. Refrigerate for up to 3 days to keep it fresh.
• Freeze: Allow the pie to cool fully before wrapping it tightly in plastic wrap and then in foil, or placing it in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Preheat the oven to 160°C (325°F). Place the leftover pie in an oven-safe dish, cover the edges with foil to prevent over-browning, and heat for about 15-20 minutes until warmed through.

Nutrition Facts

Serving Size: 1 slice (1/8 of the pie)

• Calories: 269
• Total Fat: 8.6 g
• Saturated Fat: 2.7 g
• Cholesterol: 77 mg
• Sodium: 90 mg
• Potassium: 172 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 1.8 g
• Sugars: 32 g
• Protein: 4 g

Try More Paula Deen Recipe:

• Paula Deen Apple Pie
• Paula Deen Corn Souffle
• Paula Deen Sweet Potato Pie
• Paula Deen Red Velvet Cake

Paula Deen Apple Butter Pumpkin Pie

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: A Apple Butter Pumpkin Pie

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time:2 hours Total time:2 hours 55 minutesServings:8 servingsCalories:269 kcal Best Season:Suitable throughout the year

Description

This delicious Apple Butter Pumpkin Pie, inspired by Paula Deen, is a creamy, spiced dessert that’s perfect for the holidays. It’s easy to make with pantry staples like canned pumpkin and apple butter, and you can get creative with your toppings. Try whipped cream or crunchy praline pecans for an irresistible finish!

Ingredients

• 1 cup apple butter
  
• 1 cup or canned fresh pumpkin
  
• 1/2 cup packed brown sugar
  
• 1/2 teaspoon salt
  
• 3/4 teaspoon ground cinnamon
  
• 3/4 teaspoon ground nutmeg
  
• 1/8 teaspoon ground ginger
  
• 3 slightly beaten eggs
  
• 3/4 cup evaporated milk
  
• 1 (9 inch) unbaked pie shell
  
• sweetened for garnish whipped cream

Instructions

1. Preheat the oven: Preheat your oven to 220°C (425°F).
   
2. Mix the filling: Combine apple butter, pumpkin, brown sugar, salt, cinnamon, nutmeg, and ginger in a large bowl. Stir in the beaten eggs until well mixed. Gradually add the evaporated milk, mixing until the filling is smooth.
   
3. Prepare the pie: Pour the filling into the unbaked pie shell and spread it evenly.
   
4. Bake the pie: Bake for about 40 minutes or until the center is set and slightly jiggly. If the crust starts to brown too quickly, cover the edges with foil and lower the oven temperature slightly.
   
5. Serve and garnish: Allow the pie to cool completely before serving. Garnish with sweetened whipped cream or praline pecans for a crunchy finish.

Notes

• Use fresh spices for the best flavor: Freshly ground cinnamon, nutmeg, and ginger add a deeper and more aromatic taste to the pie.
• Don’t overmix the filling: Stir the ingredients until just combined to keep the filling creamy and smooth. Overmixing can cause cracks in the pie.
• Check the pie for doneness: The pie should be set with a slight jiggle in the center. This ensures a creamy texture once it cools.
• Cover the crust edges if needed: To avoid over-browning, use foil strips to cover the crust edges if they start turning brown before the pie is done.
• Cool completely before slicing: Let the pie cool fully for at least two hours to set properly and to achieve clean, neat slices.

Keywords:Paula Deen Apple Butter Pumpkin Pie