Apple Butter Pumpkin Pecan Streusel Pie

"I recently discovered the merits of apple butter as a baking ingredient, and wanted to share my discovery."
photo by jacicham photo by jacicham
photo by jacicham
Ready In:
1hr 30mins
1 pie




  • Preheat to 375 degrees.
  • Combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Pour into the pie shell.
  • Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
  • Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
  • Top pie with streusel topping and bake for an additional 15 minutes.

Questions & Replies

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  1. I made this last night in an effort to change up my pumpkin pie I do every year and it was AMAZING! I made 2 and the only thing I changed on the second pie is I used 5 tablespoons of butter in the streusel but I think 4 would be PERFECT! 3 like the recipe calls for was too dry for my liking but we are eating them all today at work and everyone LOVES it.
  2. If I could give this 10 stars I would. My 13 yr old daughter makes the pumpkin pie every Thanksgiving and Christmas with my help. We've always used the "traditional" recipe but some of our family don't prefer it. This time we tried yours and everyone raved over it. I happened to have some "apple-rum" butter which made the texture so terrific. Not watery at all. Thick and rich! The taste of the pie and the topping made it really sensational. Thank you so much for publishing this receipe - my daughter has now adopted it for all future pumpkin pies!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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