This Pumpkin Butter Pie is like a warm hug on a chilly day! It features a creamy pumpkin filling made with rich pumpkin butter, all nestled in a flaky pie crust.
Let’s be real, you’ll want to save some for later! It’s perfect for cozy gatherings or a sweet treat just for you. I can’t resist a slice with whipped cream on top! 🎃
Ingredients & Substitutions
Graham Cracker Crumbs: This crust is made from graham cracker crumbs for a sweet, crunchy base. You can use digestive biscuits or Oreo crumbs if you want a chocolate twist!
Pumpkin Butter: You can buy pumpkin butter at the store or make your own by simmering pumpkin puree with spices and sugar. If you don’t have pumpkin butter, use more pumpkin puree and adjust the spices accordingly.
Pumpkin Puree: Pure pumpkin puree adds more pumpkin flavor. If you can’t find canned pumpkin, you can roast and puree fresh pumpkins. Just make sure to remove excess moisture!
Heavy Cream: For the filling and topping, heavy cream creates a rich texture. Half-and-half or coconut cream can be good dairy-free alternatives, though the texture might change slightly.
How Do I Make a Perfectly Set Pie Filling?
Getting the pie filling just right is key for a smooth, delicious result. Here are some tips to ensure your filling sets perfectly:
- Mix gently: When combining your wet ingredients, mix them just enough to integrate but avoid overbeating to keep air bubbles in check.
- Watch the baking time: Bake until set but still slightly jiggly in the center. It will firm up as it cools!
- Cool thoroughly: Allow the pie to cool to room temp, then chill it in the fridge for optimal texture and flavor development.
By following these steps, you’ll end up with a creamy, perfectly set pumpkin butter pie that’s sure to please!
How to Make Pumpkin Butter Pie
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 cup pumpkin butter (available in stores or homemade)
- 1 (15 oz) can pure pumpkin puree (for a stronger pumpkin flavor)
- 3 large eggs
- ¾ cup dark brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- A sprinkle of ground cinnamon or pumpkin pie spice for garnish
How Much Time Will You Need?
This recipe takes roughly 15-20 minutes of prep time and about 1 hour of baking time. After baking, allow the pie to cool for room temperature, then chill it in the fridge for at least 4 hours to set. In total, you’re looking at around 6 hours, including chilling time. Patience will pay off, trust me!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Use a fork or your fingers to mix until the crumbs look like wet sand. Press this mixture evenly into a 9-inch pie plate—cover the bottom and up the sides nicely. Bake the crust for about 8-10 minutes until it’s set and lightly golden. Take it out and let it cool just a bit.
2. Make the Filling:
In a large mixing bowl, crack and beat the eggs until they’re well mixed. Add in the pumpkin butter, pumpkin puree (if you want a richer pumpkin flavor), brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Stir everything together until it’s nice and smooth—no lumps allowed!
3. Incorporate Cream and Vanilla:
Next, pour in the heavy cream and vanilla extract. Stir gently until the filling is fully blended and creamy. This will help give your pie that lovely luxurious texture!
4. Bake the Pie:
Pour the filling into your prepared graham cracker crust. Bake in the preheated oven at 350°F (175°C) for about 50-60 minutes. Keep an eye on it! The filling should be set except for a slight jiggle in the center—this jiggle means it’s still perfect! A knife inserted near the center should come out clean when it’s ready.
5. Cool and Chill:
Once baked, remove the pie from the oven and allow it to cool on a wire rack to room temperature. After it cools down, pop it into the fridge for at least 4 hours or even overnight. This waiting time helps the filling set and lets the flavors mingle.
6. Prepare the Whipped Cream Topping:
While your pie is chilling, grab a chilled bowl and whip up the heavy cream with sugar and vanilla until soft peaks form. Once your pie has chilled, feel free to pipe or dollop the creamy goodness around the edge of the pie.
7. Serve:
To finish, sprinkle a little ground cinnamon or pumpkin pie spice over the whipped cream for a delightful touch. Slice it up, serve, and watch everyone enjoy!
This Pumpkin Butter Pie is perfect for fall gatherings, Thanksgiving feasts, or just a comforting dessert at home. Enjoy every creamy, spiced bite!
Can I Use Store-bought Pumpkin Butter?
Absolutely! Store-bought pumpkin butter is a great time-saver and will work wonderfully in this recipe. Just make sure to choose a brand that you enjoy the flavor of!
Can I Freeze Pumpkin Butter Pie?
Yes, you can! After the pie has fully cooled, wrap it tightly in plastic wrap and then in aluminum foil. It should keep well in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
How Do I Make Pumpkin Butter at Home?
To make pumpkin butter at home, simmer 2 cups of pumpkin puree with ½ cup of brown sugar, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of cloves, and a pinch of salt on low heat. Stir often until thickened, then cool before using.
What’s the Best Way to Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days. If the whipped cream is still on top, it might be best to remove it before storing to keep it fresh. Enjoy cold or reheat slightly in the microwave if preferred!
