Apple Butter Pumpkin Pie

Published on Oct 29, 2013
Updated on Nov 27, 2018

Apple Butter Pumpkin Pie // A delicious new twist on your traditional pumpkin pie! | Tried and TastyIf you can believe it, this is my first ever pie. I am not typically a pie fan. If there is an option between cake or pie, 99.9% of the time I will go for the cake. With that said, I’ve still been anxious to try my hand at pie making. Because I’m a novice, I opted for a recipe that I didn’t have to alter, and that called for a store-bought crust. I’m new I told ya. So, until I feel comfy cozy about it all.. I will be starting small. Baby steps. And actually, this is perfect timing. This week over on my friend Jesseca’s site One Sweet Appetite, she’s having “pie week” and I couldn’t be more excited to follow along. You better believe I’m going to be trying her pie crust – she’s not a pie lover either! You should check it out. Anyway.. back to this pie. So, I made it. And actually LOVED it! I didn’t have much, but what I did have was great. It received rave reviews so for my first time, I’d say it was a success!

Apple Butter Pumpkin Pie // A delicious new twist on your traditional pumpkin pie! | Tried and Tasty

Apple Butter Pumpkin Pie // A delicious new twist on your traditional pumpkin pie! | Tried and Tasty

Apple Butter Pumpkin Pie // A delicious new twist on your traditional pumpkin pie! | Tried and Tasty

Apple Butter Pumpkin Pie

Course: Dessert
Cuisine: American
Keyword: Apple Butter Pumpkin Pie
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: 179 kcal
Author: Yvonne

This Apple Butter Pumpkin Pie has a delicious new twist on your traditional pumpkin pie!



  • 1 c. crock pot apple butter*
  • 1 c. fresh or canned pumpkin
  • 1/2 c. packed brown sugar
  • 1/2 tsp. salt
  • 3/4 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • 3 eggs
  • 3/4 c. evaporated milk I just used whole milk
  • 1 unbaked 9-inch pie shell


  1. Preheat oven to 425°F. 

  2. Place unbaked pie shell on a foil-lined baking sheet and set aside. 

  3. Mix together apple butter, pumpkin, sugar, salt, cinnamon, and ginger in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. 

  4. Bake for about 45 minutes – an hour or until set. If the crust begins to burn, place a sheet of tin foil over the pie.

Recipe Notes

[My 2 Cents]
Baking this was probably the most stressful part. My mom makes sweet potato pies every year for Thanksgiving and Christmas and I’ve never paid close enough attention to the baking times. So I called her to ask her how I could tell when it was done. You know what she told me? She said, “I can’t tell you a time, I just know by looking at it”. If that isn’t the sign of a true baker I don’t know what is. She was ZERO help to me over the phone.. since of course she couldn’t see what my pie looked like. So I just baked it as long as I felt necessary and even then, once I pulled it out of the oven I was stressed that it wasn’t done yet. I ended up baking it close to an hour. As it cooled it began to set more and was just fine. Phew.. it was a crazy limbo time wondering if after all the work I’d put in to pulling this together it was going to be ruined. Worked out just fine!

Adapted from Bakegirl

Nutrition Facts
Apple Butter Pumpkin Pie
Amount Per Serving
Calories 179 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 45mg15%
Sodium 175mg8%
Potassium 145mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 3165IU63%
Vitamin C 1.2mg1%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Never heard of apple butter?
Crock Pot Apple ButterCrock Pot Apple Butter

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17 comments about “Apple Butter Pumpkin Pie

  1. Darlene

    Hi Yvonne, I would like you, & your other readers, that due to a extremely deadly allergic reaction to ginger, I can’t use it. So I found you can substitute it for 1/4 tsp of both cinnamon & nutmeg instead.
    Also due to be also deadly allergic to pepper spices, but can have the vegetable pepper-the sweet ones, decept the hot ones. That means no white, black, red, cayenne, purple(this one is a new one for me too), poultry seasoning, sage, mixed spices that contains pepper spices, & paprika. So found for the substitute for pepper is either Clubhouse Italian seasonings-with the red lid only-contains dehydrated pepper vegetable instead. Black lid contains pepper seeds. (Know this because I asked the company about their products, & this is what they told me. )Also that you can use coriander instead too.
    Here’s others I substitute for because of a deadly allergic reaction too:
    Watermelon-substitute mush melon or cantaloupe instead.
    Raisins- substitute dehydrated mixed fruit that you can use for making Christmas cake with or cranberries or cherries(use the ones that you can buy that are already already in glass jars with the cherry juice-which I use for my recipe for cherry loaf. )
    Canola oil use vegetable oil, or olive oil. But here’s the thing, if you use olive oil in your frying, don’t cause it will give you a burnt taste, use either the vegetable oil or margarine or butter instead. Olive oil is great for dressings, for use in muffins or cookies, but not say frying your chicken in, It just tastes burnt .
    No crab or imitation crab which is your cod, haddock or pollack, plus also deadly allergic to sole fish. So I use white fish, trout, pickerel, northern instead. Don’t like the taste of bass, or perch, plus a lot of times they are full of worms, so I don’t eat them.
    No MSG. I just leave it out.
    No whole wheat-use 4 slices of white bread per day-cause I’m also allergic to yeasts & molds, but they are not deadly for me. But if I’m having pizza that day, leave the bread alone. Or change it to Winnipeg Rye bread instead.-2 slices of these. There are others that I’m allergic to, but I thought the top ones will help you,more.
    So I love to cook, & bake, plus due to my allergies, I need to make a lot of things from scratch,
    to be either be canned, baked then frozen, or say for vegetables blanching or just putting them in freezer bags & freezing.(corn on the cob). A lot of our everyday product we use everyday, contains pepper spices, ginger, canola oil, whole wheat, raisins too. That is just safer for me to make from scratch. But if you go out to a restaurant some places, if you talk to the chef, will make something that you can eat, but there is also others that will not, & tell you what is on the menu, is only what they are serving. Like a simple hamburger, it’s got pepper in it, plus they also add more pepper to it when they cook it. Some places like KFC-can’t even go in the door, without going into a allergic reaction. That is how bad it can get. They have pepper in just about everything, -chicken, salads, dressings, & gravy. Besides their drinks or their buns that is the only two things that doesn’t contain pepper spices in it.
    Hope this helps everybody, or someone, that has the same allergies as myself, can help with their allergies too.
    P.S.-YOU CAN SUBSTITUTE SWEET POTATO FOR PUMPKIN. Or yams as some call them.

    1. Yvonne

      Ohmygoodness, thank you so much for all of your tips and tricks! So sorry about all of your allergies – but looks like you’ve found great ways to get around them!

  2. Anne

    Made this yesterday for our neighbor who was kind enough, while we were out of town, to cut up a fallen tree and move the debris to the curbing. Will make this one again. Made no substitutions.

  3. Dark Shogun

    If you are using frozen crusts that are already in pie tins do you thaw the crust first or not?

    Thank you

    Dark Shogun

    1. Yvonne

      I don’t have too much experience with pies – I’m betting you could?? I have my family Sweet Potato Pie recipe that I hope to make this fall, watch for that – it’s a keeper!

  4. Amber @ Dessert Now, Dinner Later!

    Most pies take 1 hour + to bake. For pumpkin, the center should be solid & matte looking & you can always put a toothpick in the center to see if it comes out clean. If it’s a berry pie, you want to be able to see the filling bubble in between the slashes you make in the top part of the crust. Anyway, call me if you ever have pie questions. I am the pie queen :)

    1. Yvonne

      I should have called YOU!! What great tips and info friend. Thanks. I did the toothpick thing, and that’s when I think I was finally satisfied with the cooking time. We need to make a pie together. Soon.

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