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Apple Butter Pumpkin Pie Recipe

Apple Butter Pumpkin Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (231)

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Average Rating:

Total Reviews: 231

Showing 51-60 of 231

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  • on November 26, 2009

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    Hate to say this but I could not get pass the first bite thank God I made another pumpkin pie the normal way. Thought maybe I would spring it on my favorite brother- n law but then was afraid of what he might do in retaliation.

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  • on November 26, 2009

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    I love Apple Butter and Pumpkin but I guess I still just like the old pumpkin pies
    that Mom and Grany made. Tasted good though.
    .

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  • on November 25, 2009

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    I made this recipe exactly as specified except I took the suggestions of some of the previous comments and only added 3/4 cup of Apple Butter and used a whole can of pumpkin (no need to waste and it fit the in the pan perfectly. The pie was delicious, but I really could not taste the apple butter. I would suggest using the whole can of pumpkin and the whole cup of apple butter. The pie also took about an hour to cook. I took this pie to a company pot luck and it was gone in 5 minutes. Several people asked for the recipe! Yum.

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  • on November 24, 2009

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    I made this pie last Thanksgiving and received rave reviews from the family. Will be making it again (maybe 2 of them for Thanksgiving this year. It has the best flavor and apple butter really sets off the taste of the pie. One of the best recipes by Paula Deen.

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  • on November 24, 2009

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    best pumpkin pie ever! thanks paula.

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  • on November 23, 2009

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    I decided to take up baking and this was my very first attempt. I followed the recipe exactly and my pie turned out wonderfully. I believe one friend said that this pie had what pumpkin pies usually lack, which is something sweet and tart to take it from good to great! I made another one as a gift for friends and they absolutely loved it. Not sure why so many people are having a problem with runny mixtures, but I did let mine cool for a few hours and then stuck them in the refrigerator overnight to make sure they set properly.

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  • on November 22, 2009

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    After reading the previous comments I decided to add 1 extra egg white and a little less apple butter, it turned out great and is so light compared to other pumpkin pies.

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  • on November 13, 2009

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    If your apple butter and fresh pumpkin are a little too runny put each one in cheescloth and set in a strainer. Let excess water drain out. I let mine drain overnight. This will improve the quality of the pie texture considerably. Remember it will reduce the amount of the ingredient so use more in the cheesecloth to compensate.

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  • on November 10, 2009

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    so easy my girls wont eat pumkin but they ate this everyone love's it and have been asking for it since last year

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  • on November 10, 2009

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    I do make a lot of Paula Deen recipes. Some I like and some I do not. This one was not a good one. I offered this to everyone and they just stuck their nose up at it. I have made much better pies than this. A regular pumpkin pie recipe such as the famous "Libby's" is much better. I do a lot of baking for people and let them taste this and it was not a hit.
    Also, it does need to go into a deep dish pie shell. I'm not saying it was a disaster just not a hit.

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