This Pumpkin Butter Pie is a cozy treat that’s perfect for fall! With its creamy pumpkin filling and flaky crust, it’s like a warm hug on a plate. Trust me, you’ll want seconds!
I love how simple it is to whip this up. Just mix the pumpkin butter with eggs and spices, pour it into the crust, and bake! You might even catch your cat staring at it like it’s a treasure! 🐱
Key Ingredients & Substitutions
Pumpkin Butter: This is the star of the show! It’s sweeter and spicier than regular pumpkin puree. If you’re out of pumpkin butter, you can blend pumpkin puree with a little sugar and your favorite spices (like cinnamon and nutmeg) to achieve a similar flavor.
Eggs: They help bind the filling and create a smooth texture. If you’re vegan or allergic, consider using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for a similar effect.
Heavy Cream or Evaporated Milk: Both give the filling a creamy consistency. If you want a lighter option, you can use half-and-half or even coconut cream for a dairy-free version.
Spices (Cinnamon, Ginger, Nutmeg): These add warmth and flavor. Feel free to adjust the amounts based on your spice preference, or use a pre-mixed pumpkin spice blend if you have it!
How Do I Ensure My Pie Filling Sets Perfectly?
Getting the filling just right is essential for a successful pie! Here’s how to achieve that firm yet creamy texture:
- Mix the pumpkin butter and eggs thoroughly to avoid any lumps.
- Keep an eye on the baking time: the pie is done when the center is slightly jiggly but not liquidy. It will firm up as it cools!
- Cool the pie completely before refrigerating. This helps the filling set properly.
- Chill the pie for at least 2 hours. This waiting period enhances the flavor and ensures the filling is completely set before serving.
How to Make Pumpkin Butter Pie
Ingredients You’ll Need:
For the Pie:
- 1 (9-inch) unbaked pie crust
- 1 cup pumpkin butter (a thick pumpkin spread, sometimes mixed with spices)
- 2 large eggs
- 1/3 cup packed brown sugar
- 1/2 cup heavy cream or evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For Serving:
- Whipped cream, for topping (optional)
How Much Time Will You Need?
This Pumpkin Butter Pie will take about 15 minutes to prepare, and then you’ll need around 45-50 minutes to bake it. After baking, allow it to cool for a bit before refrigerating for at least 2 hours. So, in total, you’re looking at about 3 hours inclusive of cooling time before serving. Perfect for making ahead of time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). A hot oven is essential for a well-cooked pie!
2. Prepare the Crust:
Take the unbaked pie crust and carefully place it in a 9-inch pie pan. You can flute the edges with your fingers or a fork for a decorative touch.
3. Mix the Filling:
In a medium-sized mixing bowl, whisk together the pumpkin butter and the eggs until everything is well combined. Make sure there are no lumps. This is your base, so give it a good mix!
4. Add the Remaining Ingredients:
Next, stir in the brown sugar, heavy cream (or evaporated milk), cinnamon, ginger, nutmeg, and salt. Mix thoroughly until the filling is smooth and creamy. This step will fill your kitchen with delightful autumn aromas!
5. Fill the Pie Crust:
Pour the pumpkin filling into the prepared pie crust. Use a spatula to smooth the top if needed. Be careful not to overfill to avoid any spills while baking!
6. Bake the Pie:
Place the pie in your preheated oven and bake for about 45-50 minutes. You want the center to be set but still slightly jiggly. It will firm up as it cools!
7. Cooling Time:
Once done, carefully remove the pie from the oven and allow it to cool completely on a wire rack. This cooling step is key for the filling to set properly.
8. Chill Before Serving:
After it’s cooled, pop the pie in the fridge for at least 2 hours. This helps the flavors meld together and makes it easier to slice.
9. Serve and Enjoy:
When you’re ready to serve, slice the pie and add a dollop of whipped cream on each slice if desired. Enjoy your cozy Pumpkin Butter Pie with family and friends!
This pie combines the rich, smooth texture of traditional pumpkin pie with the added depth and sweetness from pumpkin butter—a delicious seasonal treat!
Can I Use Pumpkin Puree Instead of Pumpkin Butter?
Yes, you can! If you don’t have pumpkin butter, substitute it with pumpkin puree. Just add some extra spices (cinnamon, nutmeg, and ginger) along with a little sugar to mimic the flavors of pumpkin butter.
Can I Make This Pie Dairy-Free?
Absolutely! Substitute the heavy cream with coconut cream or a non-dairy milk of your choice. Make sure it has enough richness for the filling to maintain its texture.
How Should I Store Leftover Pie?
Store any leftover pie in an airtight container in the refrigerator for up to 4 days. If you want to enjoy it later, you can freeze it; wrap it tightly and store it for up to 2 months. Thaw in the fridge before serving.
Can I Make This Pie Ahead of Time?
Yes! You can prepare the pie up to a day in advance. After baking and cooling, cover it and refrigerate. Just allow it to sit at room temperature for a short while before serving for optimal flavor and texture.
