This Pumpkin Butter Pie is a sweet and creamy treat, perfect for any fall gathering. With its rich pumpkin filling and buttery crust, it tastes like a hug on a plate!
I love serving it with a dollop of whipped cream on top—it really brings everything together. Plus, it’s so easy to make that you’ll want to whip it up all season long!
Key Ingredients & Substitutions
Pie Crust: You can use a store-bought frozen crust for convenience, or make your own with butter, flour, and a pinch of salt. If you’re gluten-free, consider a gluten-free pie crust or a cookie crust using crushed graham crackers.
Pumpkin Butter: This ingredient gives the pie its special flavor. If you can’t find pumpkin butter, you can blend equal parts of pumpkin puree with a bit of sugar and spices to mimic the taste, or try apple butter as an alternative.
Eggs: Eggs provide structure and richness. If you’re looking for a vegan option, substitute each egg with 1/4 cup of silken tofu or 1/4 cup unsweetened applesauce.
Evaporated Milk: This adds creaminess to the filling. If you want a dairy-free option, use coconut milk or almond milk, but be aware it may change the flavor slightly.
Spices: Adjust the spices based on your preference. If you don’t have ground cloves, you can use allspice instead, or simply increase the cinnamon for a warmer flavor.
How Do I Ensure My Pumpkin Butter Pie Sets Just Right?
Getting the filling perfectly set is key! Make sure your oven is fully preheated and avoid opening the door too often while baking. Here’s how to ensure success:
- Beat the mixture well for a smooth and well-combined filling.
- Pour the filling into the crust carefully, avoiding overfilling. Leave a bit of space at the top to prevent spillovers.
- Check for doneness by inserting a knife or toothpick in the center; it should come out clean or with slight moistness, not runny.
Let the pie cool completely before chilling—this helps it set better in the fridge! Once chilled, your pie will slice much more neatly.
How to Make Pumpkin Butter Pie
Ingredients You’ll Need:
For the Pie:
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 1 cup pumpkin butter (a thick pumpkin spread, not pumpkin pie filling)
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- Whipped cream, for garnish (optional)
How Much Time Will You Need?
This Pumpkin Butter Pie takes about 20 minutes to prepare and 50 to 60 minutes to bake, plus chilling time in the fridge for at least 2 hours. In total, you should set aside about 3 hours to enjoy this delicious treat!
Step-by-Step Instructions:
1. Prepare the Oven and Crust:
Start by preheating your oven to 350°F (175°C). While it heats up, take your pie crust and place it in a 9-inch pie plate. Crimp the edges if you like, and set it aside for later.
2. Make the Pumpkin Filling:
In a large mixing bowl, combine the pumpkin butter and pumpkin puree. Use a whisk or spoon to mix until it’s smooth and well combined. This is where the magic starts—so make sure it’s nice and creamy!
3. Add the Sugar and Wet Ingredients:
Next, add the granulated sugar, eggs, evaporated milk, and melted butter to the pumpkin mixture. Stir everything together until it’s well blended and smooth. You want each spoonful to be flavorful and delicious!
4. Spice It Up:
Now, it’s time to add the spices. Add in the cinnamon, ginger, nutmeg, cloves, and salt, mixing well to ensure the spices are evenly distributed throughout your filling. Your kitchen will smell fantastic at this point!
5. Pour into the Crust:
Carefully pour the pumpkin butter filling into the prepared pie crust, spreading it evenly. Just be cautious not to overfill—leave a little space at the top to prevent any overflow during baking.
6. Bake the Pie:
Pop your pie into the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when the filling is set, and a knife inserted near the center comes out clean. Keep an eye on it as it bakes to ensure a perfect pie!
7. Cool and Chill:
Once baked, remove the pie from the oven and let it cool to room temperature. After it’s cooled down, place it in the refrigerator for at least 2 hours. This step helps the filling set nicely and makes slicing easier!
8. Serve and Enjoy:
When you’re ready to serve, slice your pie and add a dollop of whipped cream on top if you like. Enjoy your rich and buttery Pumpkin Butter Pie—a delightful twist on the classic pumpkin pie, perfect for celebrations or cozy evenings at home!
Can I Use Store-Bought Pumpkin Butter?
Absolutely! Store-bought pumpkin butter works perfectly in this recipe. Just make sure it’s a thick pumpkin spread and not pumpkin pie filling, as they are quite different in flavor and texture.
What If I Don’t Have Evaporated Milk?
If you don’t have evaporated milk on hand, you can replace it with half-and-half or even coconut milk for a non-dairy option. Just keep in mind that it may slightly alter the flavor and texture but will still be delicious!
Can I Make This Pie in Advance?
Yes! This pie can be made a day or two in advance. Just bake it, let it cool, and store it in the refrigerator. It tastes just as good, if not better, a day or two later as the flavors have more time to meld.
How Should I Store Leftover Pie?
Store any leftover pie in an airtight container in the fridge. It should last about 3 to 4 days. You can also freeze the pie by wrapping it tightly in plastic wrap and foil; it will maintain its quality for up to a month! Just thaw in the fridge before serving.