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.
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!
With the use of sweet, spiced apple butter, it takes regular pumpkin pie and turns up the volume.
The sweet, crumbly streusel top is the perfect complement to 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!
Trust me, you’re going to love serving this streusel-topped apple butter pie at your next holiday party.
Table of Contents
Ingredients for streusel topped apple butter pumpkin pie
For the streusel topping:
- Unsalted butter – This is the fat that 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 – This is easily found in the jams/jellies section of most major grocery stores.
- Pumpkin puree – Canned pumpkin puree is another easily available ingredient, they’ve done all the work for us!
- Brown sugar – This will give us sweetness and a deep molasses flavor.
- Spices – Cinnamon, nutmeg, and ginger are all 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, so it gives us 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 it’s time to make the pie, just pour the filling into your thawed pie shell, and viola! Easy peasy!
Why pecans?
Pecans are a traditional fall-flavored nut, but if you’re not a fan, no worries!
You can switch out the pecans for walnuts, cashews, or even 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
- Looking for more pumpkin? Try my Pumpkin Cheesecake Pie
- Love all things apple? Try my Apple Crisp Pie
- Craving something chocolaty? Try my Chocolate Raspberry French Silk Pie Bites
- Feeling like something strawberry? Try my Homemade Strawberry Rhubarb Pie
Streusel Topped Apple Butter Pumpkin Pie
Ingredients
For pie:
- 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
For topping:
- 3 tablespoons unsalted butter
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 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. - Pour into the pie shell.
Bake for 50-60 minutes or until knife inserted 2 inches from the center comes out clean.
For topping:
Combine in a small bowl the butter, flour, brown sugar, and pecans. - Top the pie and bake for an additional 15 minutes.