Why You’ll Love This Recipe

This pie brings together the rich, creamy texture of pumpkin with the sweet warmth of apple butter and fall spices. The streusel topping adds a buttery, nutty crispness that balances the smooth custard perfectly. It’s easy to prepare and guaranteed to impress your guests with seasonal flavors.

Ingredients

For the Pie:

1 Pillsbury refrigerated pie crust
1 cup solid pack 100% pumpkin (pumpkin puree)
1 cup apple butter
1/4 cup packed dark brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, lightly beaten
1 cup evaporated milk

Streusel Topping:

3 tablespoons butter
1/2 cup flour
1/2 cup dark brown sugar
1/2 cup chopped pecans

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 375°F (190°C).
Place the pie crust into a 9-inch glass pie pan and flute the edges.
In a large bowl, combine the pumpkin puree, apple butter, dark brown sugar, ginger, cinnamon, nutmeg, salt, eggs, and evaporated milk in order until smooth.
For the streusel topping: In another bowl, mix the brown sugar and flour. Cut in the cold butter using a pastry blender, fork, or your hands until the mixture is crumbly. Stir in the chopped pecans and set aside.
Pour the pie filling into the crust-lined pan. Bake for 50 to 60 minutes, or until a knife inserted two inches from the center comes out clean.
Remove the pie from the oven and sprinkle the streusel topping evenly over the filling.
Cover the crust edges with foil to prevent burning and return the pie to the oven. Bake for an additional 15 minutes.
Allow the pie to cool completely for at least 2 hours before serving to let the custard set.

Servings and Timing

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes

Variations

Nut substitutions: Swap pecans with walnuts or almonds for a different crunch.
Spice mix: Add a pinch of cloves or allspice for extra warmth.
Crust options: Use a graham cracker crust for added texture and flavor.

Storage/Reheating

Store leftover pie covered in the refrigerator for up to 3 days.
Serve chilled or at room temperature. Reheat slices briefly in the microwave if desired.

FAQs

Can I use homemade pie crust?

Yes, homemade pie crust works beautifully in this recipe and adds a personal touch.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree to control the flavor and sweetness; canned pie filling is pre-sweetened and spiced.

Is this pie suitable for freezing?

Yes, wrap the cooled pie tightly with plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.

Can I make the streusel topping nut-free?

Yes, simply omit the pecans or replace them with seeds like pumpkin or sunflower seeds.

How do I prevent the crust edges from burning?

Cover the edges with foil or a pie shield after the first 30 minutes of baking.

Can I prepare this pie ahead of time?

Absolutely! You can prepare the filling and topping, then bake on the day of serving.

What can I substitute for apple butter?

Use apple sauce or a combination of apple sauce and brown sugar if apple butter is unavailable.

How do I know when the pie is done baking?

Insert a knife or toothpick two inches from the center; it should come out mostly clean with only a few moist crumbs.

Can I add more spices to the filling?

Yes, feel free to adjust spices like cinnamon, ginger, or nutmeg to your preference.

Is evaporated milk necessary?

Evaporated milk adds creaminess, but you can substitute with whole milk or a dairy-free alternative for a lighter pie.

Conclusion

This Apple Butter Pumpkin Pie with Streusel Topping is a flavorful, comforting dessert perfect for fall celebrations. Its creamy spiced filling paired with a crunchy pecan topping makes it a crowd-pleaser that’s simple to prepare yet impressive. Whether for holidays or cozy family dinners, this pie brings warmth and sweetness to your table.