Warning: people will think this is pumpkin pie. And while it’s totally reminiscent and appropriate for all fall occasions, it’s actually something else: apple butter pie! Similar texture, fruitier taste.
My super favorite part of this recipe is that it sets up beautifully in the refrigerator so it’s way easy to make ahead and bring to a party. I love not having to serve something immediately.
I actually had to wait a little while to find apple butter in stores. I could have made it from scratch, but I’m lazy, so I waited. Then when I went back, it was like pumpkins exploded! They were everywhere alongside the apple butter and I was sooo pleased. Muhaha.
I had originally intended to put fig butter in this pie and then changed my mind at the last minute. I’ll definitely be doing that next time, though. I think it’ll add a really interesting note to the apple as the main flavor. Feel free to substitute half of the apple butter for fig butter and report back.
Let’s take a peek at this pumpkin pie imposter:
- ½ cup apple butter (or fruit butter of your choice)
- 2 eggs
- ½ cup granulated sugar substitute
- 2 Tbsp cornstarch
- 1 tsp cinnamon
- 1 tsp apple pie spice
- 2 cups whole milk
- 9" premade (or homemade) pie crust
- Beat eggs in a medium size bowl.
- Mix in sugar, cornstarch, and cinnamon.
- Mix in milk and apple butter until well combined. The mixture will be quite thin.
- Press pastry into a 9" tart pan that has been sprayed with cooking spray or buttered.
- Pour batter into pie crust and bake at 375 for 47-50 minutes until a cake tester or knife comes out clean in the middle.
- Cool in the pie plate on a wire rack and store in the refrigerator to fully set.