I hope you’re all still hungry for pie after yesterday’s brownie pie, because today I’m sharing a spin on a Thanksgiving classic. Canning is one of my favorite hobbies, and I spend a lot of time in the summer and early fall preserving fruit…so when I was taking inventory of my pantry full of goodies a few weeks ago and a jar of my apple maple butter caught my eye, I just couldn’t resist the thought of combining two of my favorite fall flavors – apple and pumpkin – into one perfect autumn pie. This twist on classic pumpkin pie turned out to be just what I was looking for to serve for Thanksgiving this year, and the touch of maple in the apple butter paired very well with the pumpkin and autumn spices. If you’re looking to change up your traditional pumpkin pie this year, I encourage you to try this one – you won’t be disappointed, and neither will your guests! Enjoy!
- 1 pie crust
- 1 cup apple maple butter
- 1 cup pumpkin purée
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/2 tsp salt
- 3 eggs
- 3/4 cup evaporated milk
Preheat the oven to 425 degrees. Roll the pie crust out to about 1/8″ thick and place it in a 9″ pie dish. Poke all around with a fork and then bake 8-10 minutes or until lightly brown. My crust shrank more than I was expecting, so I recommend using pie weights for this step if you have them.
In a large bowl, whisk together the rest of the ingredients. Pour the mixture into the pie crust.
Bake 15 minutes. Reduce the heat to 350 degrees and bake about 45 minutes longer or until set. Remove to a wire rack to cool.
For decorative cut-outs, roll additional pastry to 1/4″ and cut with cookie cutters. Bake at 400 degrees for 6-8 minutes or until lightly browned.
Arrange the decorations on top of the pie as desired. Serve with ice cream or fresh whipped cream.