A 'cousin' to Thanksgiving's apple pie and pumpkin pie, combining naturally sweetened apple butter and pumpkin purée in an easy press-in graham cracker crust and topped with dollops of whipped cream. The recipe comes from my family's cookbook, my sister says that people who don't like pumpkin pie (there are people who don't?! poor souls!) like this!
Word on the street – wait, you know that today’s ‘street’ is Twitter, yes? – is that there’s a pumpkin shortage in 2009. Frantic bakers are searching from store to store, anxious to nab a can or two of pumpkin puree for Thanksgiving pies or a cartful for hoarding for year-round baking.
This pie weds apple butter with pumpkin, a happy marriage, creating a naturally sweet filling.
CAN WE MAKE A PIE WITHOUT SUGAR? The first time I made this pie, alors, no brown sugar in the house and no interest in substituting white sugar. A taste test was in order: good news, the unbaked filling mixture tasted plenty sweet. But could I really get away with making a pie without adding sugar? Was it possible to rely only on cider-sweetened apple butter and unsweetened pumpkin puree? I whisked that pie into the oven and sure enough, none of us missed the sugar in the filling, especially because it’s sandwiched between a sweet graham cracker crust and dollops of frothy whipped cream. That said, the second time I made the pie, I missed the sweetness – fixed by another dollop of whipped cream. Perfection.
My sister reports that people who don’t like pumpkin pie bite into this with approval. No such evidence in my life, everyone I know loves pumpkin pie!
APPLE-BUTTER PUMPKIN PIE
Time to table: 2-1/2 to 3 hours
GRAHAM CRACKER CRUST
- 5 tablespoons melted butter
- 1-1/4 cup graham cracker crumbs
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 eggs, whisked
- 4 tablespoons (half stick) melted butter
- 1/2 cup milk (skim milk is okay)
- 2 tablespoons flour
- 1 teaspoon cinnamon or baking spice
- 2 cups no-sugar added apple butter (see TIPS)
- 1 cup canned pumpkin purée
- 1/2 cup brown sugar, optional (see LEFT)
- 1/4 teaspoon ground cloves (don’t skip)
- 1/4 teaspoon table salt
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
(use half for enough whipped cream to dollop around the perimeter of the pie, the full amount for spreading across the top)
Preheat oven to 425F.
CRUST Combine crust ingredients in a bowl until sandy. Spread in the bottom of a shallow pie pan. With the back of a spoon, press up the sides of the pan, then evenly across the bottom. ‘Tighten’ the top edge with the side of a finger and the spoon. Chill while mixing the filling.
FILLING Mix filling ingredients well. Gently pour into the crust, filling right to the top (see TIPS).
BAKE Bake for 15 minutes. REDUCE HEAT to 350F, bake for an additional 50 – 75 minutes (see TIPS) until a knife inserted in the center comes out clean. Let cool completely.
TOPPING With a mixer, whip the cream and other ingredients. Just before serving, spoon into a ziplock bag, snip off the corner and squeeze out in dollops around the edge. Otherwise, spread whipped cream evenly across the pie. Refrigerate until serving.
Per Slice with sugar and half topping ingredients/all topping ingredients: 354/408 Calories; 79/84g Tot Fat; 12/19g Sat Fat; 109/129mg Cholesterol; 287/292mg Sodium; 38/39g Carb; 1/1g Fiber; 33/34g Sugar; 3/4g Protein; Weight Watchers 13/15 points
Per Slice without sugar and half topping ingredients/all topping ingredients: 302/356 Calories; 79/84g Tot Fat; 12/16g Sat Fat; 109/129mg Cholesterol; 283/289mg Sodium; 25/26g Carb; 1/1g Fiber; 20/21g Sugar; 3/4g Protein; Weight Watchers 12/14 points
More Thanksgiving Pie Recipes
Beyond Pie: More Thanksgiving Dessert Recipes
Shop Your Pantry First
© Copyright 2009 Kitchen Parade