Apple Butter Pumpkin Pie III

Two autumn standards — pumpkin and apple — are joined together in this delightful pie. Topped with a crown of golden pastry "leaves," this dessert is sure to impress.


8 servings


1 cup apple butter
1 cup canned pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
3 eggs, lightly beaten
3/4 cup evaporated milk
1 (9 inch) unbaked pastry shell
additional pie pastry, optional
whipped cream, optional


Preheat oven to 425°F (218°C).

In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell.

Bake for 35 to 40 minutes or until set (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire cooling rack.

Preparing decorative cutouts: Preheat oven to 400°F (204°C). Roll additional pastry to 1/8-inch thickness; cut out with 1 to 1 1/2-inch leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts if desired. Place on an ungreased baking sheet.

Bake for 6 to 8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 40 minutes + 8 minutes
Cool Time: 1 hour


Refrigerate leftovers.

Nutritional Information

Amount per serving (calculated without pastry cutouts and whipped cream): Calories 413, Fat 19 g (Saturated Fat 10 g), Cholesterol 92 mg, Sodium 308 mg, Carbohydrate 54 g, Fiber 2 g, Protein 6 g.

Recipe Courtesy Of

Country Extra

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