Earlier this month, I posted what I believed (and still believe) to be our favorite pumpkin pie. Today, I bring to you a new unique twist on that traditional favorite. I love pumpkin pie. I mean truly, deeply love it. Is that weird? So after finally coming up with a delicious pumpkin pie recipe, I started to wonder how I could add a twist to this old favorite to bring a unique new flavor to the creamy pumpkin goodness.
Inspiration came easily during our weekly farmers market trip on Sunday, where the most beautiful, flavorful apples were the stars of the morning. After bringing home too many fresh picked organic apples than two people could eat in a week, I knew I wanted to use those beauties in a new way. I decided to make some apple butter; this was a good decision. The creamy texture of butter with all the flavors of apple and this season’s star spices… now, that is hard to beat.
The butter turned out to have the perfect combination of sweet and tart, and I new I had to put it to use in a way that would highlight this delectable spread as the star, rather than an accompaniment (which it also great as). Next thing I knew, the pumpkin apple butter pie was born, and with it a new love for apples that I never thought possible (this coming from the girl who, up until this week, thought figs were really the only fruit worth eating). In fact, it ended up being so delicious that it has earned a spot the menu for this year’s Thanksgiving dinner, right alongside the predecessor perfect pumpkin pie.
So here you have it… creamy, buttery pumpkin apple butter pie. Enjoy!
Apple Butter Pumpkin Pie
WHAT YOU NEED:
- THIS CRUST from the paleo partridge… I tried to create my own, but I honestly think there is no possible way to beat the flaky perfection of this crust. Trust me.
- 1 cups fresh roasted organic pumpkin*
- 1 cup paleo apple butter
- 1/3 cup packed blonde coconut sugar
- 2 TB pure maple syrup
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp sea salt
- 1 cup raw whipping cream OR the cream** from 2 cans of full fat coconut milk
- 4 pastured eggs
*You can sub 1 (15 oz) can of organic pumpkin purée, but I recommend roasting your own pumpkin because it’s just. so. good.
**JUST the cream. Put your cans in the fridge for at least an hour before opening (do not shake) and then use a spoon to scoop the cream out (should come to just over 1 cup)
WHAT TO DO:
- make your crust using the recipe above, and then make your filling while it cools
- set your oven to 400 degrees
- blend pumpkin, coconut sugar, maple syrup, ginger, cinnamon, nutmeg, cloves, and salt in a food processor or Vitamix until smooth
- move mixture to a pot set to low heat and stir until warm
- now add in your apple butter and stir until all combined
- if you are using coconut milk, use a hand mixer to blend the coconut cream until thick and extra creamy, about 1 min (raw cream needs no whipping)
- add your cream to the pumpkin apple mixture and stir until combined and creamy
- continue stirring over heat until you see some bubbles (but keep an eye on it so it doesn’t caramelize)
- in a medium bowl, whip your eggs until combined
- add pumpkin mixture to eggs and stir with a spatula until combined
- pour pumpkin filling into your crust until full (you will probably have leftovers, which is great because now you can make some pumpkin apple butter pudding in a small glass ramekin)*
- bake your pie for 20 minutes or until only the very center jiggles when you gently shake the pie
- let the pie cool for at least an hour then pop it in the fridge
- ENJOY!! We had ours with some of my homemade paleo vanilla ice cream
*cook any leftover filling in a glass ramekin for the same amount of time as the pie. Keep this for a delicious snack! I top it with organic whole milk yogurt and walnut butter that I get from our Farmers Market, and it’s sooooo good (see below).
It’s almost Thanksgiving! Today, I am so thankful for pie, family, football, and pie. Enjoy!