This streusel topped apple butter pumpkin pie is the perfect addition to your holiday dessert spread. It’s the perfect twist to traditional pumpkin pie and the crumbly streusel topping is packed full of spice.
This post is sponsored by Musselman’s Apple Butter.
So. Much. Yes.
This pie is straight-up everything I love and crave about fall.
It’s not just your typical pumpkin pie, NOPE.
This baby is made with apple butter and pumpkin and then it’s topped with a crumbly, spice, and pecan packed streusel topping.
Basically it’s fall in pie form. Or pie in fall form.
Whatever, you get it. It’s good.
If you have been reading my blog for a while you’ll know I have worked with Musselman’s for a few years.
They are one of my favorite clients and who doesn’t love all the apple butter love they bring to my site?
Well, this year they came out with a brand new e-book that is PACKED with delicious apple butter recipes made by not only myself but all tons of other bloggers they work with.
It’s totally the most apple butter packed delicious e-book you’ll see this fall.
You can find two totally delicious recipes I have made for Musselman’s in this book.
The first one is this streusel-topped apple butter pumpkin pie and the other is my Apple Butter Blue Cheese Pancetta Pizza.
Both totally delicious in completely different ways.
If you have never thought to use apple butter in savory dishes you need to give it a try ASAP! It’s the perfect play on sweet and savory.
Oh, and before I forget this ebook has 20 different breakfast, side dish, main course, snack, and dessert recipes.
You guys, it’s free. Go get it! Run to the store, buy some Musselman’s apple butter and get. to. cooking.
Love this streusel-topped apple butter pumpkin pie?
Try some of my other delicious desserts!
- Vanilla Bean Apple Pie Phyllo Bites
- Chocolate Raspberry French Silk Pie Bites
- Apple Crisp Pie
- Homemade Strawberry Rhubarb Pie
- Pumpkin Pie Cake Bars
- 1 cup apple butter
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 eggs, lightly beaten
- 1 cup evaporated milk
- 1 9-inch frozen pie shell, thawed
- 3 tablespoons unsalted butter
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
Preheat oven to 375° degrees F.
Combine in a large bowl the apple butter, pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and milk.
Pour into the pie shell.
Bake for 50-60 minutes or until knife inserted 2 inches from the center comes out clean.
Combine in a small bowl the butter, flour, brown sugar, and pecans.
Top the pie and bake for an additional 15 minutes.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 90mgSodium: 170mgCarbohydrates: 54gFiber: 3gSugar: 36gProtein: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.