This Pumpkin Butter Pie is a cozy dessert that brings the flavors of fall right to your table! With creamy pumpkin filling and a buttery crust, it’s just so comforting.
Honestly, every bite is like a warm hug. I love serving it with whipped cream on top—perfect way to end a meal! Plus, it’s super easy to make, which always makes me happy!
Key Ingredients & Substitutions
Pie Crust: You can use a store-bought crust for convenience or make your own from scratch using flour, butter, and a pinch of salt. If you’re gluten-free, try a gluten-free pie crust option available in stores.
Pumpkin Butter: This gives a deep flavor. If you can’t find it, mix canned pumpkin puree with brown sugar, cinnamon, and nutmeg for a similar taste. I sometimes use homemade pumpkin butter, which is a fun project!
Canned Pumpkin Puree: If you want a richer filling, keep this in the recipe. But if you use pumpkin butter, you can skip it or reduce the amount. Using fresh pumpkin is also a tasty choice but requires extra cooking time.
Heavy Cream: For a lighter option, you can substitute evaporated milk. Some people even use coconut milk for a dairy-free version, which adds a nice flavor twist!
Spices: Adjust spices to your preference. If you love cinnamon, add a bit more. A pinch of allspice can be a great addition if you like experimenting!
How Do You Get the Perfect Consistency for the Filling?
Getting the filling just right is key to a delicious Pumpkin Butter Pie. Here are some tips:
- Whisk ingredients thoroughly to avoid lumps. Make sure the pumpkin butter mixes well with the sugars and eggs.
- Mix in the eggs one at a time. This helps them incorporate better for a smooth texture.
- When baking, keep an eye on the pie as it approaches the last few minutes. The center should jiggle slightly but not be liquidy—this means it will set perfectly as it cools.
- Let the pie cool completely before chilling it in the fridge. This helps it firm up and develop great flavors.
With these tips, you’ll make an amazing Pumpkin Butter Pie that everyone will love! Enjoy!
How to Make Pumpkin Butter Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup pumpkin butter (or pumpkin puree mixed with brown sugar and spices)
- 1 cup canned pumpkin puree (you can reduce this if using more pumpkin butter)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup heavy cream (or evaporated milk)
- 1/4 cup melted butter
For the Spices:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For Serving:
- Whipped cream, for topping
- Ground cinnamon or nutmeg, for garnish
How Much Time Will You Need?
This delightful Pumpkin Butter Pie takes about 20 minutes to prepare and 50-60 minutes to bake. After that, it needs at least 2 hours to chill in the fridge. So, plan to spend about 3 hours total, with most of that time allowing it to cool and set!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Make sure it’s nice and hot when your pie goes in!
2. Mix the Pumpkin Filling:
In a large bowl, whisk together the pumpkin butter, and if you’re using it, the canned pumpkin puree. Add both types of sugar and mix until everything is smooth and well combined.
3. Add the Eggs:
Crack in the eggs, adding them one at a time. Be sure to mix well after each egg so they blend nicely into the filling.
4. Incorporate the Cream and Spices:
Next, pour in the heavy cream (or evaporated milk) and melted butter. Add in the cinnamon, ginger, nutmeg, cloves, and salt. Stir until fully combined—your filling is going to smell amazing!
5. Prepare the Pie Crust:
Carefully pour the pumpkin filling into the unbaked pie crust. Use a spatula to smooth the top so it looks nice and even.
6. Bake the Pie:
Place the pie in the oven and bake for about 50-60 minutes. Check it around the 50-minute mark; you want the center to be set but slightly jiggly. It will firm up as it cools.
7. Cool Down:
Once baked, take the pie out of the oven and let it cool completely on a wire rack. This cooling period lets the filling set firmly.
8. Chill in the Fridge:
After cooling, pop the pie in the refrigerator for at least 2 hours. This step is important for the best texture and flavor.
9. Serve and Enjoy:
When you’re ready to serve, slice up your pie and top each piece with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg.
There you have it! A rich and creamy Pumpkin Butter Pie that’s perfect for any gathering or cozy night in. Enjoy every delicious bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, make sure to cook it and puree it until smooth. This may take a little more time, but it can enhance the flavor of your pie. Just remember to measure out the equivalent amount needed!
Can I Make This Pie Dairy-Free?
Yes! You can substitute the heavy cream with coconut milk or almond milk. Use dairy-free butter in place of regular butter as well. The flavors will still be delicious!
How Should I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. You can also cover it with plastic wrap. Just reheat individual slices in the microwave for a quick treat!
Can I Add Other Spices or Adjust the Flavor?
Definitely! Feel free to experiment by adding clove or allspice according to your taste. If you like a sweeter filling, a bit more brown sugar can elevate the flavor as well!
