This Pumpkin Butter Pie is a cozy treat perfect for fall! With a creamy pumpkin filling and a buttery crust, it brings all the warm, spiced flavors we love.
You know it’s good when the smell fills your kitchen! I love to top it with whipped cream and share it with friends. It’s like giving a warm hug with every slice! 😊
Key Ingredients & Substitutions
Pumpkin Butter: This is the star of the pie! It’s a sweet spread made from spiced pumpkin puree. If you can’t find pumpkin butter, you can use homemade by cooking down pumpkin puree with sugar and spices, or just use pumpkin puree with added sugar and spices.
Pie Crust: A homemade crust tastes wonderful, but you can also use store-bought for convenience. Gluten-free pie crusts are available too if you’re avoiding gluten!
Evaporated Milk: It gives a creamy texture to the pie. You can substitute with coconut milk or heavy cream if you prefer a richer flavor, or use a non-dairy milk for a lighter option.
Spices: The combo of cinnamon, ginger, and cloves gives that classic autumn taste. Feel free to adjust the spices to your liking or use a pre-mixed pumpkin pie spice blend to simplify your prep!
How Do I Make Sure My Pie Sets Properly?
Getting your pie to set well can be tricky. Follow these tips to ensure the perfect texture!
- Make sure to whisk the pumpkin butter and eggs together thoroughly. This helps them mix evenly and set properly.
- Pour the evaporated milk in gradually while whisking. This allows for a smooth filling without lumps.
- Keep an eye on baking time! The pie should be slightly jiggly in the center when done, but the edges need to be set. If the edges crack, it’s overbaked.
- Let it cool on a wire rack to help set its structure, then refrigerate for a few hours before serving for the best results.
These steps will help you achieve a lovely, smooth pumpkin butter pie that’s sure to impress!
How to Make Pumpkin Butter Pie
Ingredients You’ll Need:
For the Pie:
- 1 (9-inch) unbaked pie crust
- 1 cup pumpkin butter
- 3 large eggs
- 1 cup packed brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup evaporated milk
For Serving:
- Whipped cream
- Ground nutmeg or cinnamon for garnish
How Much Time Will You Need?
This delightful Pumpkin Butter Pie takes about 20 minutes of prep time, plus an additional 55-65 minutes to bake, and you’ll want to chill it for a few hours before serving. So, plan for about 4 hours total, which includes cooling and chilling time. Perfect for hosting or just enjoying a cozy night in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you’re ready to bake your pie.
2. Prepare the Pie Crust:
Take your unbaked pie crust and gently place it into a 9-inch pie plate. Crimp the edges as you like! This step adds a nice touch to your pie.
3. Mix the Filling:
In a large mixing bowl, whisk together the pumpkin butter and eggs until you achieve a smooth and creamy consistency. This is the base of your pie!
4. Flavor It Up:
Add in the brown sugar, salt, cinnamon, ginger, and cloves. Stir these ingredients together well so they are nicely blended into the pumpkin mixture.
5. Add Evaporated Milk:
While whisking, gradually pour in the evaporated milk. This helps to keep the filling nice and smooth. Mix until everything is fully combined.
6. Pour into Crust:
Carefully pour the pumpkin butter filling into the prepared pie crust. Make sure it’s evenly spread out for an even bake.
7. Baking Time:
Place your pie in the preheated oven and bake for about 55-65 minutes. You’ll know it’s ready when a knife inserted near the center comes out clean, but remember it should still be slightly jiggly in the middle.
8. Cooling:
Once baked, remove the pie from the oven and allow it to cool completely on a wire rack. This cooling time is important! After it cools, refrigerate it for a few hours to help it set properly.
9. Serve and Enjoy:
When it’s time to serve, top your pie with a generous dollop of whipped cream and sprinkle a little ground nutmeg or cinnamon on top for that extra special touch. Slice it up and enjoy this deliciously rich and buttery pumpkin pie!
This pumpkin butter pie captures the essence of autumn with its creamy texture and warm spices. It’s a dessert that’s sure to please everyone!
Can I Use Store-Bought Pumpkin Butter?
Absolutely! Using store-bought pumpkin butter can save time and still yield a delicious pie. Just check that it has good quality ingredients and plenty of spices for the best flavor!
What Can I Substitute for Evaporated Milk?
If you don’t have evaporated milk on hand, you can substitute it with an equal amount of coconut milk or heavy cream. Alternatively, for a lighter option, use half-and-half or whole milk mixed with some additional sugar to match the sweetness.
How Do I Know When the Pie Is Done Baking?
The pie is done when a knife inserted in the center comes out clean, though the middle should still slightly jiggle. If you notice the edges beginning to crack, it may be overbaked, so keep an eye on it as it nears the end of baking time!
Can I Make This Pie Ahead of Time?
Definitely! You can make the pie a day or two in advance. Just be sure to refrigerate it properly after it cools completely. Serve chilled or at room temperature, and top with whipped cream just before serving!
