Apple Butter Pumpkin Pie

Well, my Apple Butter went down very well last week, as did my Pumpkin and Pecan mini loaf cakes. Lots of discussion on Twitter about the fact canned pumpkin is not readily available in the UK for everyone, unlessyour Tesco has an American section. And folk had either never heard of apple butter, or were totally in love with the stuff.

So, what to do with the leftovers?
After some research, I discovered that Apple Butter Pumpkin Pie is a ‘thing’. There were quite a few recipes for it online, but I wanted to make my own concoction using my homemade apple butter and some of the ‘gold dust’ canned pumpkin puree I had remaining. I decided not to add other spices to the mix as there was quite enough in the apple butter and I didn’t want overkill.

I used some shop bought shortcrust pastry, time-saving, but if you wanted you could make your own and I have a recipe here.
My pie filling didn’t take long to bake compared to some of the other recipes I saw. 35 minutes at 200C and it was done. When I tasted it, it was like pumpkin pie, but with a fruitier tang going on. Apple and pumpkin seem to be a great combination which I will re-visit again I’m sure.
But for now, get making that apple butter, if you want to enjoy this twist on a classic pie!
But here is how I made the delicious pie;
print recipe

Apple Butter Pumpkin Pieby Stuart Vettese October-13-2014Homemade apple butter baked right into a pumpkin pie!Ingredients

• 1 package shop-bought shortcrust pastry
• 225 grams canned pumpkin puree
• 225 grams homemade apple butter
• 80 grams light brown sugar
• 150 grams evaporated milk
• 2 medium eggs
• 250 ml double cream

InstructionsPreheat the oven to 200C. Unfurl the pastry and line a 9" pie dish with it. Place this in the fridge to chill until you have made the filling. In a large jug, place all of the remaining ingredients and whisk together to combine. Pour this into the chilled pie shell and place the pie into the oven for 30 to 35 minutes. The top will look dry and there will be a very slight jiggle in the center of the pie when done. A skewer will also be clean when inserted then removed from the center. Allow to cool fully. Whip the cream until stiff and pipe around the edges of the pie. Enjoy your pie with a cuppa.DetailsPrep time: 25 mins Cook time: 35 mins Total time: 1 hour Yield: 1 9" pie