Apple Butter Pumpkin Pie with Streusel Topping
This Apple Butter Pumpkin Pie with Streusel Topping is a fun twist on the classic pumpkin pie recipe and would be the perfect Thanksgiving pie! This easy pie recipe is rich and flavorful, and can be baked in a homemade pie crust or in a pre-made pie crust.
Pumpkin Pie Recipe with Apple Butter
I am a self-proclaimed pie aficionado. While it is a self-proclaimed title, I am confident in my ability to tell the difference between a decent pie and an amazing, best-you’ve-ever-had pie.
This rich custard pumpkin pie with apple butter is warmly spiced with cinnamon and cloves, transforming the traditional pumpkin pie recipe into a unique custard pie that will wow your Thanksgiving guests! I have no doubt that this pumpkin apple butter pie will be on the list of “best you’ve ever had!”
As a huge fan of pumpkin pie, one of the reasons I adore this Thanksgiving dessert is because it enhances the overall pumpkin pie flavor while adding in a special touch of flavor that will satisfy both those who want a traditional favorite and those looking for something new and innovative.
The combination of thick apple butter paired with pure pumpkin makes for the perfect dessert for the holiday season. It’s sweet and well spiced and screams fall.
And, to really take this pie from delicious to drool-worthy, we’re going to top it with a buttery streusel. The tasty topping adds a crunchy texture, which I love when eating a custard-like pie. Plus, it makes for a beautiful pie that looks good on any Thanksgiving table!
Why You’ll Love This Thanksgiving Dessert:
- Easy: If you love simple recipes, you will love this pie. It’s only a few ingredients–most of them pantry staples–yet the pumpkin flavors in the pie are outstanding.
- Flaky Pie Crust: I use a homemade pie dough recipe that is very easy to make from scratch (it’s only 4-ingredients!). However, you can use a store-bought pie crust if you would prefer.
- Crumb Cake Streusel: The streusel topping makes all of the difference.
- Old Favorite: It’s still a traditional flavor, but it is something a little different than the norm.
Apple Butter Pumpkin Pie With Streusel Topping Ingredients:
Homemade pumpkin pie is fairly simple to make, and this version with apple butter is really no different. Its crust, filling and streusel topping. And all of those ingredients are relatively easy ingredients to find, and possibly ingredients you already have on hand.
- Apple Butter: My favorite is from Williams Sonoma, but you can use Musselman’s Apple Butter, another store-bought apple butter, or even homemade apple butter.
- Pumpkin Puree: Make sure you use pumpkin puree not pumpkin pie filling—both of these cans are next to each other usually in the grocery store.
- Pumpkin Pie Spices: Cinnamon, Nutmeg, Ginger, Cloves, Allspice (I prefer using my own ratio of spices to really enhance the pumpkin spice flavor)
- Half & Half: This makes the pie extra rich and creamy. You can buy half & half in the dairy section, or you can make your own by using half whole milk and half heavy whipping cream.
- Brown Sugar: The molasses flavor of brown sugar enhances the flavors of this pie.
- Eggs
- Unsalted Butter
- All Purpose Flour
- Pecans (optional)
- Salt
- Ice Water
How To Make This Apple Butter Pumpkin Pie Recipe:
- Crust: If you are using a store-bought crust, you can skip this step. Otherwise, in a large bowl or the bowl of a stand mixer, mix flour and salt together. Using a pastry cutter, fork, or stand mixer paddle attachment, cut the butter into the flour mixture and mix until it resembles coarse crumbs. Finally, add in the ice water and mix until the dough just comes together. Flatten into a disc shape, cover in plastic wrap, and refrigerate for at least 30 minutes.
- Filling: Combine apple butter, pumpkin puree, brown sugar, and pumpkin spices together. Next, add in the half & half and eggs. Whisk until combined.
- Dough: Roll the pie dough out on a lightly floured surface. You want the dough to be about 1/4″ thick. Transfer the crust into a 9″ or 10″ deep dish pie plate. Remove any excess dough hanging over the sides, leaving about 1/4″ to 1/2″ overhang. Tuck the overhang underneath and crimp the edges.
- Pie: Pour the filling into the pie crust. Bake for 30 minutes.
- Streusel: Make the streusel topping by mixing the flour, brown sugar, and pecans together. Cut the butter in with a pastry cutter until the mixture resembles coarse crumbs. Carefully pull the pie out of the oven and sprinkle the streusel on top. Then, bake for an additional 30 minutes.
- Tips: Use a pie shield to cover the crust if the it is browning too quickly.
Can I Make This Apple Butter Pumpkin Pie Ahead of Time?
- Yes, you can! You can make this 1-2 days in advance and keep it in the refrigerator until ready to serve.
- You can also make the pie dough ahead of time and keep it in the refrigerator until ready to use.
How Do I Keep My Pumpkin Pie From Cracking?
- Cracks in pumpkin pie are super common and sometimes no matter what you do, it’s hard to avoid a pumpkin pie with cracks.
- However, cracks often occur if the pumpkin pie is baked a little too long. Definitely keep an eye on your pie during the last few minutes of baking. The pie should be firm with just a little jiggle in the center.
- Also, a pie sometimes cracks when there is a drastic change in temperature so moving it from the oven to the counter can cause it to crack (especially if it’s cool in your home).
- To avoid this, when the pie is done, I turn the oven off and crack open the oven door. This helps the pie cool down to room temperature little by little.
Do I Have To Add The Streusel Topping?
- No, this is entirely optional. I like that it gives the pie a different texture and that is has the flavor of a streusel pumpkin pie. But, it certainly can be omitted.
Storage Tips:
- Store apple butter pumpkin pie in the fridge until you are ready to serve and store leftovers in the fridge.
Quick and Easy Pumpkin Apple Butter Pie Baking Tips:
- Streusel: The pie is going to bake for a little bit before you add the brown sugar streusel on top. If you forget and add it on in the beginning, it’s not a huge deal, but the streusel will probably be a little darker.
- Half & Half: This recipe calls for half & half, which is half milk and half heavy whipping cream. If you can’t find Half & Half at the store, you can substitute with half whole milk and half heavy whipping cream. However, do not substitute with evaporated milk or sweetened condensed milk. This is a pumpkin pie without sweetened condensed milk and evaporated milk for a reason. If you use it, it won’t come out the same because of the ratio of ingredients in this pie.
- Crust: If you are using a store bought crust, make sure you use one that is unbaked (whether it’s an unbaked shell or one you roll out yourself).
- Apple Butter: Since this is a pumpkin pie recipe with apple butter, don’t forget the apple butter! Sometimes I will buy a couple as soon as I see them hit the shelves in the stores so that I always have apple butter on hand. As mentioned above, you can use your own apple butter as well (aka homemade apple butter).
Here Are Other Delicious Pie Recipes (And Other Favs) For Thanksgiving!
- Cinnamon Roll Dutch Apple Pie
- Butterscotch Pecan Pie
- German Chocolate Pecan Pie
- Soft Pumpkin Cookies
- Pumpkin Crumb Bread
- Cream Cheese Pie Crust
- Maple Snickerdoodles
Apple Butter Pumpkin Pie Recipe
Ingredients
Pie Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 tsp salt
- 3-4 Tbsp ice water
Apple Butter Pumpkin Pie Filling
- 1 15 oz can pumpkin puree
- 1/2 cup apple butter
- 1/2 cup brown sugar
- 1 tsp ground cinnamon*
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 3 eggs
- 3/4 cup half & half
Brown Sugar Streusel
- 4 Tbsp unsalted butter, cold and cubed
- 4 Tbsp all-purpose flour
- 4 Tbsp brown sugar
- 1/3 cup chopped pecans
Instructions
Pie Crust
- In a large bowl (or the bowl of a standing mixer), mix flour and salt together.
- With your standing mixer or a pastry cutter, work the butter into the flour, a little at a time until the mixture resembles coarse crumbs (I usually do this with my standing mixer on low; you can also use a fork or your pastry cutter and do it by hand).
- Add in the water, 1 Tbsp at a time, until the dough begins to come together.
- Turn the dough out onto a floured surface and form the dough into a ball. Cover with plastic wrap and refrigerate at least 30 minutes, or until ready to use.
Baking the Pie
- Preheat oven to 375 degrees and set out a 9" or 10" pie dish (I suggest a deep dish one).
- On a lightly floured surface, roll out your pie dough in a large circle, about 1/4" to an 1/8" thick.
- Carefully transfer the dough to your pie plate and gently push the dough into the plate. Carefully trim off any excess dough (leaving about 1/4"-1/2" of overhang).
- Tuck the ends of the dough underneath and then crimp the edges. Set aside.
Apple Butter Pumpkin Filling
- In a large bowl, mix pumpkin puree, apple butter, and brown sugar together. Add in all spices, and mix until combined.
- Add in half & half and eggs, then mix until fully incorporated.
- Pour filling into prepared pie crust, and smooth the filling until it's in a nice, even layer.
- Bake for 30 minutes.
- While the pie is baking, prepare the brown sugar streusel.
- In a small bowl, mix brown sugar, flour, and pecans together. With a pastry cutter or fork, work the butter into the brown sugar and flour mixture, until the streusel topping resembles coarse crumbs.
- Sprinkle the streusel over the pie, and bake for an additional 30-35 minutes, or until the pie is set when jiggled slightly (or insert a knife into the center of the pie; if it comes out clean, the pie is done).
- Allow to cool at least 30 minutes before serving (or refrigerate it).
- Top with whipped cream.
- Refrigerate leftovers.
Notes
*Recipe inspired by BHG's Pumpkin Recipes magazine.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Here are some other Thanksgiving desserts you might love:
Vanilla Swirled Pumpkin Bundt Cake
Cream Cheese Glazed Pumpkin Bundt
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
Celebrated an early Thanksgiving and made this pie! It was a huge hit! Everyone raved about it and there wasn’t a slice left!
Surely perfect for a family get-together!