Apple Butter Pumpkin Pie

By melanieroe

prep time : 45 Minutes
baking/cooking time : 40 Minutes
yield : one 9-inch pie

Ingredients

• Pie:
• 1 9-inch piecrust
• 3 large eggs
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 cup apple butter
• 1/2 cup Dixie Crystals® Extra Fine Granulated Sugar
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• Pinch nutmeg
• 3/4 cup half-half
• For streusel/crumble topping:
• 3/4 cup unbleached all purpose flour
• 1/4 cup + 1 tablespoons Dixie Crystals® Light Brown Sugar, well packed
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 stick cold unsalted butter
• 1/2 cup pecan pieces

Details

Adapted from dixiecrystals.com

Preparation

Step 1

Preheat oven to 400°F.

Prepare or thaw a nine inch pie crust and set aside.

In a large bowl whisk eggs until yolk and whites are combined and no strings remain. Add pumpkin, apple butter, sugar, salt, cinnamon, ginger and nutmeg and combine well. Stir in half and half.

Pour into pie shell and place in oven. After 10 minutes reduce oven temperature to 350°F.

Bake until center of pie no longer trembles and has set, about 35-40 minutes. Remove from oven. Allow to sit for 30 minutes at room temperature and then transfer to refrigerator.

Prepare streusel/crumble by combining flour, sugar, cinnamon and salt in a bowl. Using a cheese grater, grate the very cold butter into small pieces directly onto flour mixture.

Rub between your hands to turn streusel into small lumps and consequently into crumbles. Stir in pecans.

Spread evenly onto a parchment lined cookie sheet and place in a 350°F oven fragrant and golden brown, about 15 minutes. Stir mixture halfway during baking for even baking results. When cooled store in plastic bag.

To ensure a crisp streusel/crumble sprinkle this topping generously on the pie right before serving.