
There is so much you can do with Apple Butter other than just put it on your toast and bread. You can find a variety of recipes and ideas on the Musselman’s Apple Butter Facebook Page. But since I was craving more fall flavors I went ahead and made some pie – who doesn’t love pie! This recipe has a bit of a kick of spice – the apple butter brings some, but the added spices give it a boost in flavor and spice!
Ingredients:
- 1 cup Musselman’s Apple Butter
- 1 cup Canned Pumpkin
- 1/2 cup packed Brown Sugar
- 1/2 tsp Salt
- 3/4 tsp ground Cinnamon
- 3/4 tsp ground Nutmeg
- 1/8 tsp ground Ginger
- 3 eggs
- 3/4 cup evaporated milk
- 1 9 inch pie shell – You can use store bought (check the refrigerated section for gluten free pie crusts, they are near the other refrigerated doughs) or use the recipe below to make a quick one yourself!
Directions:
- Preheat your oven to 425 Degrees.
- Place your crust in a 9 inch pie plate. Trim off any extra, or pinch together for a decorative edge.
- In a large bowl mix together your apple butter, pumpkin, brown sugar, salt, cinnamon, nutmeg, ginger, eggs and milk. Scrape down the sides at least once and mix until smooth.
- Pour into your prepared pie crust.
- Bake for 40 minutes or until set.
Prep Time: 10 minutes
Bake Time: 40 Minutes
Servings: 8 per pie
Serving Suggestion: 1 slice
Gluten Free Rice Flour Crust
Ingredients:
- 1/4 cup Melted Butter or Margarine (do not use diet or light)
- 1 large Egg, slightly beaten
- 1 pinch Sea Salt
- 1 Tb Sugar
- 1/4 tsp Baking Powder
- 3/4 cup White Rice Flour
Directions:
- Mix all ingredients together until a crumbly mixture begins to form.
- Knead the dough mixture the rest of the way together by hand.
- Place between two large pieces of parchment paper. Roll out to a circle about 1 inch larger than your pie pan.
- Remove the top layer of parchment paper and flip the dough into the pie pan. Adjust and repair as needed.
Gluten Free Spiced Apple Butter Pumpkin Pie Recipe #DivasCook @Musselmansapple
Ingredients
- 1 cup Musselman's Apple Butter
- 1 cup Canned Pumpkin
- 1/2 cup packed Brown Sugar
- 1/2 tsp Salt
- 3/4 tsp ground Cinnamon
- 3/4 tsp ground Nutmeg
- 1/8 tsp ground Ginger
- 3 eggs
- 3/4 cup evaporated milk
- 1 9 inch pie shell - You can use store bought
Instructions
- Preheat your oven to 425 Degrees.
- Place your crust in a 9 inch pie plate. Trim off any extra, or pinch together for a decorative edge.
- In a large bowl mix together your apple butter, pumpkin, brown sugar, salt, cinnamon, nutmeg, ginger, eggs and milk. Scrape down the sides at least once and mix until smooth.
- Pour into your prepared pie crust.
- Bake for 40 minutes or until set.
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