Gluten-Free Apple Butter Pumpkin Pie
Indulge in the velvety richness of this **Gluten-Free Apple Butter Pumpkin Pie**, a mouthwatering twist on a classic fall dessert. This recipe combines the creamy decadence of traditional pumpkin pie filling with the subtly spiced sweetness of apple butter, creating a harmonious blend of autumnal flavors. Nestled in a tender, flaky gluten-free crust, this pie is made with simple ingredients like real pumpkin puree, warm spices, and a hint of vanilla for a perfectly balanced bite. Easy to prepare and irresistibly satisfying, it’s baked to silky perfection and sets beautifully for a slice that holds up. Whether served chilled or at room temperature, this pie is a crowd-pleaser for Thanksgiving dinners, holiday gatherings, or anytime you crave a gluten-free dessert packed with seasonal charm. Keywords: gluten-free pie, apple butter pumpkin pie, fall dessert, homemade pumpkin pie recipe.
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Recipe Information
Ingredients
- 1 9-inch prepared crust Gluten-free pie crust
- 1.5 cups Pumpkin puree
- 0.5 cups Apple butter
- 0.5 cups Brown sugar
- 0.5 cups Heavy cream
- 0.5 cups Whole milk
- 3 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine pumpkin puree, apple butter, and brown sugar. Mix until smooth.
Add heavy cream and whole milk to the pumpkin mixture and stir until well combined.
Lightly beat the eggs in a separate bowl, then add them to the pumpkin mixture, stirring to incorporate.
Add ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Mix until all ingredients are thoroughly combined and the filling is smooth.
Place the prepared gluten-free pie crust on a baking sheet to catch any spills.
Pour the filling into the pie crust and gently spread with a spatula to even the top.
Carefully transfer the baking sheet with the pie to the oven and bake for 15 minutes at 375°F (190°C).
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue to bake for another 50-60 minutes, or until the filling is set but slightly jiggly in the center.
Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before serving. This will help the pie to set completely.
For best flavor, the pie can be refrigerated for a few hours or overnight and served chilled or at room temperature.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 1557 mg | 68% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 117.8 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 419 mg | 32% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1249 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
