Low Sodium Apple Butter Pumpkin Pie
Rich, creamy, and packed with fall-inspired flavors, this Low Sodium Apple Butter Pumpkin Pie is the ultimate guilt-free dessert for autumn gatherings. Crafted with a smooth blend of canned pumpkin puree and naturally sweetened, low-sodium apple butter, this pie delivers the warm notes of cinnamon, ginger, nutmeg, and cloves without relying on excessive salt or processed ingredients. A touch of vanilla extract and light brown sugar perfectly balance the spiced sweetness, while a silky half-and-half cream base brings irresistible creaminess to every bite. Ideal for anyone looking to reduce sodium while indulging in a classic seasonal treat, this pie is easy to prepare and pairs beautifully with a dollop of whipped cream or a sprinkle of toasted pecans. Both comforting and healthier, this autumn dessert is bound to become your new holiday favorite!
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Recipe Information
Ingredients
- 1 piece Unbaked pie crust (9-inch)
- 15 oz Canned pumpkin puree
- 1 cup Low sodium apple butter
- 0.5 cup Light brown sugar, packed
- 3 large Eggs
- 0.75 cup Half-and-half cream
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.25 tsp Ground nutmeg
- 0.25 tsp Ground cloves
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 425°F (220°C).
Place the unbaked pie crust in a 9-inch pie dish. Flute the edges if desired.
In a large mixing bowl, combine the canned pumpkin puree, apple butter, and light brown sugar. Blend well with a whisk or a hand mixer until smooth.
Add the eggs one at a time, beating well after each addition.
Stir in the half-and-half cream, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and vanilla extract. Mix until thoroughly incorporated.
Pour the pumpkin mixture into the prepared pie crust, smoothing the top with the back of a spoon or a spatula.
Place the pie on the center rack of the preheated oven and bake at 425°F (220°C) for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until a knife inserted near the center comes out clean.
Remove the pie from the oven and allow it to cool on a wire rack. Chill in the refrigerator for at least 2 hours before serving.
Slice and enjoy your delightful low-sodium apple butter pumpkin pie!
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 638 mg | 212% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 117.8 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 497 mg | 38% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1498 mg | 32% | |
*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.
