Apple Butter Pumpkin Pie

Apple Butter Pumpkin Pie

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Pie Crust Ingredients

  • 4 C flour
  • 1 tsp Pioneer® Sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 C butter flavored Crisco
  • 1 egg, beaten
  • 1 tsp vinegar
  • ½ C water

Pecan Topping:

  • 2 eggs, beaten
  • ½ C dark corn syrup
  • 2 T Pioneer® Golden Light Brown Sugar
  • 2 T molasses
  • 1 T flour
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ C pecans, chopped
  • 1 C pecan halves

Filling:

  • 1 C pumpkin, packed
  • 1 C apple butter
  • ¼ C Pioneer® Dark Brown Sugar, packed
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 3 eggs, slightly beaten
  • 1 C evaporated milk

Pie Crust Directions

  1. Mix dry ingredients together. Cut in Crisco. In a separate bowl add egg, vinegar, and water together; add to flour mixture. Divide dough into 4 disks. Wrap the other 3 disks in plastic wrap twice. Freeze until ready to use another day. Place the fourth disk in plastic wrap and refrigerate for 20 minutes. Remove and roll out to fit a 9-inch deep dish pie plate; set aside.

Pecan Topping Directions:

  1. Beat all ingredients except pecans; set aside until ready to use.

Filling Directions:

  1. Preheat oven to 425° F.
  2. Combine filling ingredients in order listed, blending well. Pour into pie shell. Bake for 10 minutes. Reduce heat to 350° F and bake 15 minutes longer. Pour pecan topping over pumpkin pie and sprinkle chopped pecans over pie and then cover with pecan halves. Continue baking at 350° for 30-35 minutes or until set.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.