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This streusel topped apple butter pumpkin pie is the perfect addition to your holiday dessert spread. It’s the perfect twist on traditional pumpkin pie and the crumbly streusel topping is packed with spice.
Who doesn’t love a warm, spiced, creamy slice of traditional pumpkin pie?
This streusel-topped apple butter pumpkin pie is even better than the traditional! Sweet, spiced apple butter pumps up the volume of regular pumpkin pie.
The sweet, crumbly streusel top perfectly complements the creamy filling inside. And don’t worry about the crust; you can use store-bought pre-made crust to make this pie in a snap! However, try my Homemade Buttery Pie Crust to make your crust from scratch.
The streusel topping is more on the sandy side, but I love how it adds texture to the creamy custard pie. I added pecans to the topping, but if you’re looking to use other nuts in your pantry, you could also use walnuts, almonds, hazelnuts, or cashews.
Ingredients needed
For the streusel topping:
- Unsalted butter – This fat will help bring the topping together.
- Flour – I’ve used white flour, but feel free to use whole wheat.
- Brown sugar – This will give us sweetness and a deep molasses flavor.
- Pecans – A fall favorite!
For pie:
- Apple butter is easily found in most major grocery stores’ jams/jellies section.
- Pumpkin puree – Canned pumpkin puree is another readily available ingredient; it’s done all the work for us!
- Brown sugar – This will give us sweetness and a deep molasses flavor.
- Spices – Cinnamon, nutmeg, and ginger are classic pumpkin pie flavors.
- Eggs – The eggs help make the custard for our filling.
- Evaporated milk – This is milk with about 60% of the water content removed, giving it a creamy, milky taste without adding all that extra water.
- Frozen pie shell – Frozen pie shells are available at most major grocery stores.
Make ahead
Planning a holiday meal doesn’t have to be stressful!
You can make the filling for this streusel-topped apple butter pumpkin pie up to a day in advance and keep it in a bowl in the refrigerator.
When pie-making, just pour the filling into your thawed pie shell, and viola! Easy peasy!
Why pecans?
Pecans are a traditional fall-flavored nut, but no worries if you’re not a fan!
You can switch out the pecans for walnuts, cashews, or almonds.
If you prefer nut-free, that’s fine as well. Your streusel will still be delicious!
Storage and leftovers
This pie stores nicely, covered with plastic wrap, in the refrigerator for up to 3 days.
More pie recipes
Apple Butter Pumpkin Pie
Ingredients
For pie:
- 1 cup apple butter
- 1 cup pumpkin puree
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 eggs, lightly beaten
- 1 cup evaporated milk
- 1 9 inch frozen pie shell, cold
For topping:
- 3 tablespoons unsalted butter
- ½ cup flour
- ½ cup brown sugar
- ½ cup chopped pecans
Instructions
For pie:
- Preheat oven to 375 degrees F.
- Combine in a large bowl the apple butter, pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and milk.
- Remove your frozen pie crust from the freezer, set it on a large baking sheet pan, and pour in the filling.
- Bake the pie for 55 minutes or until a knife inserted 2 inches from the center comes out clean. The pie should be slightly jiggly in the center but set.
For topping:
- Combine the butter, flour, brown sugar, and pecans in a small bowl.
- Top the pie and bake for an additional 15 minutes.
- Let the pie cool out of the oven, cover and store refridgated until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE apple butter, but just never thought to put it in a pie!
I am such a sucker for a streusel topping! This looks delish!
This is perfect for the holidays!
This looks incredible! Pumpkin pie taken to a whole other level!
I love all the flavors here! And especially the streusel topping…I can never resist it!
nice twist, love apple butter in this recipe AND the topping, very stepped up pumpkin pie, thank you!
This is a fall treat for sure!
This looks amazing! Would I be able to use a homemade pie crust with the same results? Any special steps for that?
Hi Liz! Nope, just add the filling to the homemade crust and follow the directions. Hope you enjoy the pie 🙂
This looks amazing! Did you prebake the pie crust or pour the filling into a pre-cooked crust?
Hi Christina! I used a frozen pie crust so I simply poured the filling right into the frozen crust. However, if I were to use a fresh, not frozen crust I would blind bake it for a few minutes with pie weights before pouring in the filling and continuing to bake.
This recipe looks delicious! My mouth is watering just looking at your photos.
My mom loved apple butter. It sounds like an interesting combination.