As the weather gets a little bit cooler we all start craving some of those fantastic flavors like pumpkin, cider or even apple butter. I’m just like everyone else, except of course I could eat this stuff all year! I absolutely love Fall, so when we were given a jar of Musselman’s Apple Butter as part of our goodie bags at Reviewer’s Retreat I was beyond thrilled. A little taste of Fall in the middle of the Summer!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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