Monday, 13 October 2014

Apple Butter Pumpkin Pie

Well, my Apple Butter went down very well last week, as did my Pumpkin and Pecan mini loaf cakes. Lots of discussion on Twitter about the fact canned pumpkin is not readily available in the UK for everyone, unless your Tesco has an American section. And folk had either never heard of apple butter, or were totally in love with the stuff.

So, what to do with the leftovers?

After some research, I discovered that Apple Butter Pumpkin Pie is a ‘thing’. There were quite a few recipes for it online, but I wanted to make my own concoction using my homemade apple butter and some of the ‘gold dust’ canned pumpkin puree I had remaining. I decided not to add other spices to the mix as there was quite enough in the apple butter and I didn’t want overkill.

I used some shop bought shortcrust pastry, time-saving, but if you wanted you could make your own and I have a recipe here.

My pie filling didn’t take long to bake compared to some of the other recipes I saw. 35 minutes at 200C and it was done. When I tasted it, it was like pumpkin pie, but with a fruitier tang going on. Apple and pumpkin seem to be a great combination which I will re-visit again I’m sure.

But for now, get making that apple butter, if you want to enjoy this twist on a classic pie!

But here is how I made the delicious pie;

print recipe

Apple Butter Pumpkin Pie
Homemade apple butter baked right into a pumpkin pie!
  • 1 package shop-bought shortcrust pastry
  • 225 grams canned pumpkin puree
  • 225 grams homemade apple butter
  • 80 grams light brown sugar
  • 150 grams evaporated milk
  • 2 medium eggs
  • 250 ml double cream
Preheat the oven to 200C. Unfurl the pastry and line a 9" pie dish with it. Place this in the fridge to chill until you have made the filling. In a large jug, place all of the remaining ingredients and whisk together to combine. Pour this into the chilled pie shell and place the pie into the oven for 30 to 35 minutes. The top will look dry and there will be a very slight jiggle in the centre of the pie when done. A skewer will also be clean when inserted then removed from the centre. Allow to cool fully. Whip the cream until stiff and pipe around the edges of the pie. Enjoy your pie with a cuppa.
Prep time: Cook time: Total time: Yield: 1 9" pie


  1. I love the sound of this Stuart! Never thought of pumpkin and apple together. Great piping work on the cream decoration too :)

  2. aw This look perfect and delicious!

  3. This looks fab. I'll have a go at the apple butter first and then maybe attempt this if it goes well!

  4. This pie looks amazing. I bet it's at least as tasty as it looks here :)

    1. It was delicious! Must make it again sometime!!

  5. Pumpkin and apple together? Great idea! This looks yum!

  6. yummmm this sounds amazing! and like something you'd find at a farmers market in Vancouver! take me baaack to yummy home baked North American goods!!

    1. Aw, sounds like you miss it Gem. Glad I could rekindle the memories for you.

  7. This is really a wonderful post.

  8. Now I know what to do with the spare jars of apple butter sitting in the fridge!! Thanks for linking up to my apple linky! Round up is a bit delayed but will be up soon!!


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