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. 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, and when topped with brown sugar streusel, this pumpkin pie is irresistible!
Thanksgiving is probably my favorite holiday next to Christmas, as I love the relaxed nature of it. Family and friends gathering together over a table full of food, breaking bread together and sharing memories.
With the hustle and bustle of the season (and life in general), it can be difficult to find time to spend with loved ones, as well as difficult to remember all that we are thankful for. I love the spirit of the day, and each and every year I’m so grateful for my loved ones.
On the less sappier side of things, I also love the holiday because of the day does center quite a bit around food and dessert. I love being in the kitchen, and the cooking and baking side of things is definitely part of my love language.
I kid you not, the minute the calendar turns to fall, I’m already planning our Thanksgiving menu. While I love being traditional and serving the classic sides and desserts we usually only eat once a year, I also like to keep things fresh and mix it up a little.
This is where this gorgeous Apple Butter Pumpkin Pie comes in. It’s a little traditional mixed with non-traditional so it’s the perfect dessert to satisfy both those who want something new and different and those who need the classics.
Why You’ll Love This Thanksgiving Dessert:
- It’s actually very simple to make from scratch.
- I use a homemade pie dough, but you can use a store bought one if you want something a little quicker.
- The streusel topping makes all of the difference.
- It’s still a traditional flavor, but it is something a little different than the norm.
All right, so how do you make this Apple Butter Pumpkin Pie from scratch?
Homemade pumpkin pie is fairly simple to make, and this version with apple butter is really no different.
It is crust, filling and streusel topping. And all of those ingredients are relatively easy ingredients to find, and possibly ingredients you already have on hand.
Pumpkin Filling Ingredients:
- Apple Butter (my favorite is Williams Sonoma, any kind will do!)
- Pumpkin Puree (not pumpkin pie filling—both of these cans are next to each other usually in the grocery store)
- Cinnamon, Nutmeg, Ginger, Cloves, Allspice (I prefer using my own ratio of spices to really enhance the pumpkin spice flavor)
- Half and Half (This makes the pie extra rich and creamy)
- Brown Sugar (the molasses flavor of brown sugar enhances the flavors of this pie)
- Half & Half
Streusel Topping Ingredients:
- brown sugar
- unsalted butter
- pecans (optional)
Homemade Pie Crust:
- unsalted butter
- ice water
- or try my favorite Cream Cheese Pie Crust recipe
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 the texture and flavor of a streusel pumpkin pie, but it certainly can be omitted.
Quick and Easy Baking Tips:
- 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.
- 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.
- 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).
Here are some other recipes I love serving alongside this pie:
- Cinnamon Roll Dutch Apple Pie
- Butterscotch Pecan Pie
- German Chocolate Pecan Pie
- Soft Pumpkin Cookies
- Pumpkin Crumb Bread
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!
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 tsp salt
- 3-4 Tbsp ice water
- 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
- 4 Tbsp unsalted butter, cold and cubed
- 4 Tbsp all-purpose flour
- 4 Tbsp brown sugar
- 1/3 cup chopped pecans
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.
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.
- 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.
**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.
Photos and text updated 2020.
Here are some other Thanksgiving desserts you might love: