This Pumpkin Butter Pie is like autumn on a plate! With creamy pumpkin filling and a warm spice blend, it’s the perfect dessert for any cozy gathering.
The crust is buttery and flaky, making each bite simply delightful. I usually add a dollop of whipped cream on top because let’s be honest, it’s a must! 😊
Key Ingredients & Substitutions
Pie Crust: You can use a homemade crust for freshness—it’s easier than most think! But if you’re short on time, a store-bought crust works wonderfully too. Look for one that’s all-butter for better flavor.
Pumpkin Butter: This is the star of the pie, giving it rich flavor. If you can’t find pumpkin butter, you can substitute it with pumpkin puree mixed with spices (cinnamon, ginger, and nutmeg), plus some sugar to taste.
Heavy Cream: This adds richness to your filling. If you’re looking to reduce calories, half-and-half or whole milk can be used instead, but it may not be as creamy.
Eggs: These help set the pie. If you want a vegan option, you can use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) for a similar binding effect.
How Do You Achieve a Creamy Filling?
The key to a smooth, creamy filling is to mix your ingredients carefully. Here’s how:
- Start by whisking together the pumpkin butter and sugars until fully blended. This ensures there are no lumps.
- Add eggs one at a time. This helps incorporate the eggs without overbeating, which could introduce air.
- When adding the cream and vanilla, stir gently to combine. You want a smooth mixture that doesn’t have any bubbles.
Baking is also crucial! Make sure to bake until slightly jiggly in the center to prevent overcooking, which can lead to cracks or a dry texture.
Now you’re ready to enjoy your Pumpkin Butter Pie like a pro!
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 smooth pumpkin spread with spices)
- 3/4 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- Whipped cream, for garnish
Time Needed:
This recipe takes about 20 minutes of prep time, followed by 45-55 minutes of baking, and then 2 hours for chilling. So, in total, you’re looking at about 3 hours and 15 minutes, but the hands-on time is minimal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s nice and hot when your pie goes in.
2. Prepare the Pie Crust:
Place your pie crust into a 9-inch pie pan and press it into the edges. If you like, you can flute the edges with your fingers for a decorative touch. Set it aside while you prepare the filling.
3. Mix the Filling:
In a large bowl, whisk together the pumpkin butter, brown sugar, granulated sugar, and all your spices (cinnamon, ginger, nutmeg, cloves, and salt). Make sure everything is well combined and smooth; this will be the flavor base of your pie!
4. Add the Eggs:
Beat in the eggs one at a time. Mixing each egg in thoroughly before adding the next helps keep the filling nice and smooth.
5. Combine with Cream:
Now, stir in the heavy cream and vanilla extract. Make sure it’s well combined so you get creamy goodness in every slice!
6. Assemble the Pie:
Pour the pumpkin filling into your prepared pie crust. Use a spatula to smooth out the top a bit, making it look nice.
7. Bake the Pie:
Place the pie in the oven and bake for 45-55 minutes. Keep an eye on it! The filling should be set but still a little jiggly in the center when done. You can check by inserting a knife – if it comes out mostly clean, you’re good to go!
8. Cool the Pie:
Once baked, remove the pie from the oven and let it cool completely on a wire rack. The cooling helps the filling set perfectly.
9. Chill in the Fridge:
After it’s cool, cover the pie and pop it in the refrigerator for at least 2 hours. This makes the pie easier to slice and even tastier!
10. Serve and Enjoy:
Just before serving, whip up some cream (or use store-bought) and pipe it around the edges of the pie for that lovely touch. Slice, serve, and enjoy the delightful flavors of your Pumpkin Butter Pie!
This pie is a true fall favorite—smooth, sweet, and spiced just right. Perfect for any gathering or cozy night in!
Can I Use Store-Bought Pumpkin Butter?
Absolutely! Store-bought pumpkin butter saves time and adds great flavor to the pie. Just check the label for any added sugars or spices to ensure it matches your taste preferences.
Can I Make the Pie Ahead of Time?
Yes, this pie is perfect for making in advance! You can bake it a day or two ahead of serving. Just be sure to refrigerate it after cooling to keep it fresh and delicious.
How Do I Store Leftovers?
Store leftover Pumpkin Butter Pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days, making it a delightful treat for later!
What’s the Best Way to Serve This Pie?
Serve slices of the pie chilled or at room temperature with a generous dollop of whipped cream on top. It pairs wonderfully with a hot cup of coffee or tea for a cozy autumn dessert!
