Apple-Butter Pumpkin Pie This classic pie gets even better with apple butter, another autumn favorite. It adds extra sweetness and a slightly softer texture. The streusel topping adds a bit of crunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 12, 2019 Print Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 55 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Nut Pastry (see recipe below) 1 egg, slightly beaten 1 tablespoon water Granulated sugar (optional) 1 15 ounce can pumpkin ½ cup packed brown sugar ½ cup apple butter 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon salt ⅛ teaspoon ground cloves 2 eggs, slightly beaten 1 egg yolk, slightly beaten ½ cup whipping cream ½ cup chopped pecans or walnuts 2 tablespoon butter, softened 2 tablespoon all-purpose flour 2 tablespoon packed brown sugar Vanilla ice cream (optional) Nut Pastry 2 ¼ cup all-purpose flour ¾ teaspoon salt ⅔ cup shortening ½ cup ground pecans or walnuts 8 tablespoon water Directions Prepare the Nut Pastry. On lightly floured surface, roll out half of the pastry to fit a 9-inch pie plate. Ease into pie plate; trim pastry to edge of pie plate. Roll out remaining pastry to 1/8-inch thickness. Cut out 1/2- to 1-inch fall or holiday designs. In a small bowl combine the 1 egg and water. Brush over edge of pastry in pie plate. Arrange cutouts around edge of pastry. Brush cutouts with egg mixture. Sprinkle with granulated sugar, if you like. Set pie plate aside. For filling, in a medium bowl, combine pumpkin, 1/2 cup brown sugar, apple butter, cinnamon, ginger, salt and cloves. Add 2 eggs and egg yolk; beat lightly with a fork just until combined. Gradually add whipping cream; stir till combined. Turn into prepared crust. Loosely cover edge of pastry with foil to prevent overbrowning. Bake in a 375 degree oven for 20 minutes. Remove foil; bake 20 minutes more. Meanwhile, in a small bowl combine the nuts, butter, flour and 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean. Cool on wire rack. Cover and chill in the refrigerator within 2 hours. If desired, serve with vanilla ice cream. Makes 8 to 10 servings. Nut Pastry In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Stir in ground pecans or walnuts. Sprinkle with water, 1 tablespoon at a time, over mixture and toss until moistened. Form into a ball. Print Nutrition Facts (per serving) 665 Calories 37g Fat 75g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 665 % Daily Value * Total Fat 37g 47% Saturated Fat 11g 55% Cholesterol 135mg 45% Sodium 365mg 16% Total Carbohydrate 75g 27% Total Sugars 38g Protein 9g Vitamin C 3.5mg 18% Calcium 90.9mg 7% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.