Pumpkin Butter Pie is a tasty treat that’s perfect for fall! It has a creamy filling made from pumpkin butter, spices, and a flaky crust that will make your taste buds dance with joy.
This pie is a big hit at gatherings. I love serving it with a dollop of whipped cream on top—because who can resist a little extra sweetness? 🎃🍰
Key Ingredients & Substitutions
Pumpkin Butter: This is the star of the pie! If you can’t find pumpkin butter, you can make your own by mixing canned pumpkin puree with sugar, spices, and a touch of maple syrup for sweetness. It’s super easy and tastes great!
Granulated Sugar: You can substitute brown sugar for a richer flavor. If you’re looking for a healthier option, consider using coconut sugar or a sugar alternative like stevia, but be mindful of the conversion amounts, as they differ from granulated sugar.
Spices: The recipe calls for cinnamon, ginger, and cloves, which give a warm flavor. If you have pumpkin pie spice at home, you can use that instead. Just about 2 teaspoons will do!
Evaporated Milk: If you want a dairy-free option, substitute with coconut milk or almond milk. These can change the flavor a bit, but they’ll still provide a creamy texture.
How Do I Ensure a Smooth Pie Filling?
Getting a smooth filling is key! Here’s how you can achieve that:
- Beat the eggs in a separate bowl first to make sure they’re well mixed before adding them to the pumpkin mixture. This helps avoid any lumps in your filling.
- When you add the evaporated milk, stir gently yet thoroughly to combine. Avoid over-mixing, which can add air and create bubbles in the filling.
- After pouring it into the crust, tap the pie gently on the counter. This helps release any trapped air bubbles.
Taking these steps will help you get a silky, creamy filling for your pie!
Pumpkin Butter Pie
Ingredients You’ll Need:
For the Pie:
- 1 (9-inch) unbaked pie crust
- 1 cup pumpkin butter (a sweetened, spiced pumpkin spread)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
For the Topping:
- Whipped cream, for garnish
- Ground cinnamon or nutmeg, for dusting
How Much Time Will You Need?
This delicious Pumpkin Butter Pie takes approximately 15 minutes of prep time and about 1 hour of baking time, plus an additional 2 hours to chill in the refrigerator. So, you’ll want to set aside about 3 hours in total—but your effort will be rewarded with a sweet slice of autumn!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help give your pie a nice lift at the beginning of the baking process.
2. Prepare the Pie Crust:
Take your unbaked pie crust and place it in a 9-inch pie plate. If you like, you can trim and crimp the edges to make it look pretty. Set it aside while you make the filling.
3. Make the Filling Mixture:
In a large mixing bowl, combine the pumpkin butter, granulated sugar, ground cinnamon, ground ginger, ground cloves, and salt. Use a whisk to blend everything together until it’s nice and smooth.
4. Add the Eggs:
In a separate bowl, beat the 3 large eggs. Once they’re well mixed, gradually add them to the pumpkin mixture while stirring constantly. This ensures that everything is combined well.
5. Stir in the Evaporated Milk:
Next, pour in the cup of evaporated milk and stir everything together until the filling is smooth. Take your time here to ensure there are no lumps!
6. Fill the Crust:
Pour the pumpkin filling into your prepared pie crust. Make sure it’s evenly distributed.
7. Baking Time:
Bake the pie in the preheated oven for 15 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes. Your pie is done when a knife inserted near the center comes out clean.
8. Cool the Pie:
Once baked, carefully remove the pie from the oven and let it cool to room temperature on a wire rack. It’s important to let it cool completely before refrigerating.
9. Chill and Serve:
After it has cooled, refrigerate the pie for at least 2 hours. This step is key to letting the flavors meld and the filling set perfectly. When you’re ready to serve, top with whipped cream and a light dusting of ground cinnamon or nutmeg for that beautiful finishing touch.
Enjoy your creamy and spiced Pumpkin Butter Pie! Perfect for autumn gatherings or just a cozy night in!
Can I Use Store-Bought Pumpkin Butter?
Absolutely! Store-bought pumpkin butter is a convenient option and works beautifully in this recipe. Just make sure it’s a quality brand for the best flavor.
What If I Don’t Have Evaporated Milk?
If you don’t have evaporated milk on hand, you can substitute it with an equal amount of regular milk, but the filling may be slightly less creamy. For a dairy-free option, use coconut milk or almond milk.
How Do I Know When the Pie is Done Baking?
The pie is ready when a knife inserted into the center comes out clean. You might also notice the filling has set and the edges are slightly puffed up. If the edges start to brown too much, you can cover them with foil.
Can I Make This Pie Ahead of Time?
Yes! This pie can be made in advance. After cooling, just cover it tightly and refrigerate for up to 3 days. It also freezes well, so you can make it weeks ahead—just thaw it in the fridge before serving!