Giant pumpkin on the vine
by Cat, Sept 2007 (photo, right, from Wikimedia Commons)
See also: Holiday Pumpkin Pie
This amazing pie is great at Hallowe’en or Thanksgiving. It serves 8. I highly recommend making your own apple butter, as most commercial apple butter is sweetened with HFCS. I don’t have a recipe on my site for apple butter, but here are some other online recipes:
- Pick Your Own: Apple butter (starts with applesauce and includes canning (1))
- Eastern European Food: Apple Butter (starts with fresh apples; makes 1 pint (2))
- Eating richly (blog): Apple Butter Your Grandma Would Be Proud Of starts with fresh apples; makes 3 – 5 pints (3))
Apple Butter Pumpkin Pie
I’ve adapted this recipe from one in Good Housekeeping magazine, October 2007 (4). The online version (5) is slightly different.
I like to use my whole wheat or spelt pie crust dough for this pie. I have not yet moved my pie crust recipes, so you may use my traditional crust recipe sized for a 10″ quiche pan or 9″ deep dish pan, included with the Holiday Pumpkin Pie recipe.
Ingredients & Equipment:
- dough for one 10 inch pie crust (see my whole grain pie crust recipe included with the Holiday Pumpkin Pie recipe)
- 1 cup canned pumpkin (or cooked and puréed pumpkin; see Baked Winter Squash for cooking instructions, but skip the sweetener and spices; when ready, scoop out the pumpkin meat and puree in blender)
- 1 cup apple butter
- ⅔ to ¾ cup Rapadura sugar, or Maple syrup (if using maple syrup, use only ¼ cup plus 1 Tbsp milk)
- ½ tsp unrefined sea salt
- ½ tsp cinnamon
- 3 eggs, lightly beaten
- ⅔ cup fresh cream or canned milk
- ⅓ cup raw whole milk (reduce to 1/4 cup plus 1 Tbsp if using maple syrup)
- large bowl
- small bowl
- 9″ deep dish pie pan
Method:
- Preheat oven to 4000 F.
- Roll out crust and fit into a 9″ deep dish pie pan. Crimp edges upward, for extra depth.
- In large bowl, combine pumpkin, apple butter, sweetener, salt and cinnamon and mix well.
- Beat eggs in small bowl; add canned milk or cream, and whole milk and stir to combine. Stir into pumpkin mixture until well mixed.
- Pour filling into shell and bake 45 – 50 minutes until tests done (a knife inserted into the middle of the pie comes out clean).
- Cool in pan set on wire rack.
References:
- Pick Your Own: Apple butter (starts with applesauce, and includes canning instructions): pickyourown.org/applebutter.htm
- Eastern European Food: Apple Butter (makes 1 pint; starts with fresh apples): easteuropeanfood.about.com/od/fruits/r/applebutter.htm
- Eating richly (blog): Apple Butter Your Grandma Would Be Proud Of (makes 3 – 5 pints; starts with fresh apples): eatingrichly.com/11/apple-butter-recipe-your-grandma-would-be-proud-of
- Good Housekeeping magazine, October 2007
- Good Houskeeping.com recipe: goodhousekeeping.com/recipefinder/apple-butter-pumpkin-pie
