Pumpkin Butter Pie

I realize Thanksgiving is mere a week and a half away that I did most of the grocery shopping for it this evening after work. The turkey, the green bean casserole, the pecans for the pie and pumpkin for another.... but that brings me to today's recipe; pumpkin pie. But not your typical pumpkin pie!

My father-in-law is an 'apple butter' and 'pumpkin butter' kind of guy. It's a great way to use up your apple and pumpkin harvest. If you are wondering what I'm talking about, apple butter and pumpkin butter are not really butter at all - more like a fruit spread or a thick jam of sorts. It's a thick, concentrated puree with spices and either sugar or syrup added for sweetness.

If you are lucky enough to have an unused jar of pumpkin butter, try this pie recipe. Great Grandma probably has the recipe in her church cookbook, but now you do too!

Pumpkin Butter Pie

3/4 c half & half
3 large eggs
13 1/2-ounce jar pumpkin butter
dash of salt
pie shell

Whisk all together as you would for a traditional pumpkin pie. Pour into a pie shell. Bake at 350ยบ F for 45-50 minutes. Let cool on the counter and then chill if you would like.
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