This Pumpkin Butter Pie is a cozy treat that brings autumn vibes right to your table! It’s creamy, delicious, and just the right amount of sweet with a flaky crust.
I love how easy it is to whip up—just mix, pour, and bake. Plus, every bite reminds me of snuggling with a warm blanket on a chilly day! 🍂
Key Ingredients & Substitutions
Pumpkin Butter: This recipe really shines with pumpkin butter, which adds a rich, spiced flavor. If you can’t find it, try using apple butter for a different twist, or make your own by cooking down pumpkin puree with spices and sugar.
Pumpkin Puree: Canned pumpkin puree is simple and consistent. For a fresher flavor, you can roast and puree your own pumpkin. Just be sure it’s a sugar pumpkin, as they’re sweeter and creamier!
Brown Sugar: Light brown sugar gives a nice depth. You can use dark brown sugar for a more intense flavor, or even coconut sugar for a dairy-free option.
Heavy Cream: This helps with a smooth texture. If you’re looking for a lighter option, substitute with half-and-half or a non-dairy cream for a vegan version.
Spices: The classic pumpkin pie spices are key here. Feel free to mix it up a bit! You can add a pinch of allspice or even some cardamom for a unique flavor profile.
How Do I Achieve the Perfect Pie Filling Texture?
Getting the pie filling just right can be tricky, but a few simple tips will help you nail it!
- Ensure your pumpkin mixture is well blended—no lumps! Whisk thoroughly after adding eggs and cream.
- Don’t overbake! It’s better to remove the pie when the center is slightly jiggly, as it will firm up while cooling.
- Let it cool at room temperature before refrigerating. This helps set the filling perfectly and develop flavors!
How to Make Pumpkin Butter Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup pumpkin butter (smooth pumpkin spread, not pumpkin pie filling)
- 1 1/4 cups canned pumpkin puree
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Whipped cream for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50 to 60 minutes to bake. After baking, allow the pie to cool at room temperature, then chill it in the refrigerator for at least 2 hours. This brings the total time to approximately 3 hours, but don’t worry—most of that is just waiting for the pie to chill!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie dish and crimp the edges. Set it aside while you prepare the filling.
2. Mix the Pumpkin Filling:
In a large bowl, combine the pumpkin butter and pumpkin puree. Use a whisk to mix until smooth. This will be the base of your pie flavor!
3. Add the Remaining Ingredients:
Next, add the light brown sugar, eggs, heavy cream, and vanilla extract to the pumpkin mixture. Whisk well to combine everything until the filling is smooth and creamy. This step is crucial for a delectable texture.
4. Spice Things Up:
Stir in the ground cinnamon, ginger, cloves, nutmeg, and salt. Make sure these spices are well mixed, as they add to the delicious flavor of the pie!
5. Pour and Smooth:
Now, pour the pumpkin filling into your prepared pie crust. Use a spatula to smooth the top, making it look nice and even.
6. Bake It:
Place the pie in the preheated oven and bake for 50 to 60 minutes, or until the filling is set but still slightly jiggly in the center. This will ensure a creamy pie texture!
7. Cool and Chill:
Once baking is done, remove the pie from the oven and let it cool at room temperature on a wire rack. After it’s cooled down, transfer it to the fridge and let it chill for at least 2 hours. This helps the flavors meld together beautifully.
8. Garnish and Serve:
When you’re ready to serve, pipe or dollop whipped cream around the edges of the pie for a delightful finish. It adds a nice touch and a creamy contrast!
9. Enjoy Your Creation!
Slice into your Pumpkin Butter Pie, serve it up, and enjoy the rich, smooth flavors with friends and family!
Can I Use Store-Bought Pumpkin Butter?
Absolutely! Store-bought pumpkin butter is a convenient option and works perfectly in this recipe. Just make sure it’s not pumpkin pie filling, as that has added spices and sugars that may alter the flavor.
What Should I Do If I Don’t Have Pumpkin Spice?
No worries! You can easily create your own blend with common spices. Combine 1 teaspoon of cinnamon with 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves for a homemade pumpkin spice mix!
How Long Can I Store Leftover Pumpkin Butter Pie?
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to keep it well covered to maintain its freshness!
Can I Freeze This Pie?
Yes! To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. For best results, thaw in the refrigerator overnight before serving and add fresh whipped cream after thawing.
