This Apple Butter Pumpkin Pie with Brown Sugar Streusel 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. When topped with the brown sugar streusel and a bit of whipped cream, this homemade pumpkin pie is irresistible! Plus, a step-by-step video!
The combination of sweet apple butter paired with pumpkin makes this one of my most favorite Thanksgiving pie recipes of all time! Apple and pumpkin is a perfect twist on an old favorite!
As per usual, the time change is majorly messing with my sleep habits.
On the plus side, all the clocks I never changed from the previous time change are at the correct time again. So, there’s that.
The best thing about the time change though (despite spending the first few days waking up feeling like I’ve been hit by a bus), is the anticipation that Thanksgiving and Christmas are right around the corner!
I can hardly contain myself.
I’m a pretty big pie person (shocker), so this time of the year? I live for it.
We usually keep things fairly traditional around here when it comes time to planning and making the Thanksgiving menu, but it’s always nice to shake things up a bit, especially when pumpkin pie tends to show up at a lot of different functions during this time of year.
Of course, a surplus of pumpkin pie is never something to complain about (and I certainly wouldn’t turn down a pumpkin pie—like, ever), but this Apple Butter Pumpkin Pie is a super fun way to jazz up a classic recipe while also maintaining a bit of tradition.
All right, so how do you make this Apple Butter Pumpkin Pie from scratch?
Umm, really easily, actually.
The lengthiest part of the whole recipe is if you opt to make your own homemade pie crust (might I suggest this Easy Cream Cheese Pie Crust), but you could totally use pre-made pie dough (I do love a good Pillsbury refrigerator pie crust).
After the crust, make the filling:
- pumpkin puree
- apple butter
- brown sugar
- heavy cream
Mix the filling together and pour it into the prepared crust.
Lastly, the Apple Butter Pumpkin Pie is baked for a while, then topped with a brown sugar streusel topping, and baked until the pie is baked through entirely.
High fives all around.
This Apple Butter Pumpkin Pie with Brown Sugar Streusel is a fun twist on the classic pumpkin pie recipe and would be the perfect Thanksgiving pie! This easy apple butter pumpkin pie is rich and flavorful, and can be baked in a homemade pie crust or in a pre-made pie crust. When topped with the brown sugar streusel and a bit of whipped cream, this homemade pumpkin pie is irresistible! Plus, a step-by-step video.
- Homemade Pie Crust (my favorite linked down below) or Pre-made Pie Dough
- 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 all spice
- 3 eggs
- 3/4 cup half & half
- 4 Tbsp butter cold and cubed
- 4 Tbsp all-purpose flour
- 4 Tbsp brown sugar
- 1/3 cup chopped pecans
- Roll out your pie crust (whether it's homemade or store-bought), and press the crust into a 9" or 10" pie plate. Set aside.
- Preheat oven to 375 degrees.
- 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.
- Add the brown sugar streusel to the apple butter pumpkin 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.
**My favorite pie crust: Easy Cream Cheese Pie Crust
*I prefer to use my own ratio of spices; however, if you want to substitute pumpkin pie spice, I would use 1 1/2 tsp pumpkin pie spice + 1/2 tsp ground cinnamon.
*Recipe inspired by BHG's Pumpkin Recipes magazine.
Here are some other Thanksgiving desserts you might love: