Pumpkin Apple Butter Pie with Gingersnap Crumble Recipe

24 Oct

I wouldn’t consider myself a baker, and I’m not usually one to write about home recipes. But tomorrow night I’m attending a Pie Party Potluck– and when I mentioned the Pumpkin Apple Butter Pie with a Gingersnap Crumble, I started getting recipe requests. So here it is! This is a recipe from the better baker in the family, my mom, who has a talent for creating the best Fall pies.

Pumpkin Apple Butter Pie with Gingersnap Crumble

Pie Filling

1 1/4 cups canned pumpkin
6 Tablespoons applebutter
6 Tablespoons of brown sugar
3/4 cup whipping cream
2 eggs
1 egg yolk
1 Tablespoon of sugar
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt

1/2 cup brown sugar
1/2 cup oatmeal
1 cup crushed gingersnap cookies
4 Tablespoons of butter
4 Tablespoons of flour

Combine all ingredients . Stir until mixture resembles course crumbs.
Preheat oven to 350 degrees

In a large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre made or home made)

Bake in Preheated oven for 50-60 min. Or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over pieand bake an additional 15 min.


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2 Responses to “Pumpkin Apple Butter Pie with Gingersnap Crumble Recipe”

  1. Daddy October 24, 2012 at 11:11 pm #



  1. What’s New in New York: October 25 » Inside New York - October 25, 2012

    [...] Becoming Brooklyn posted a delicious pumpkin apple butter pie recipe! [...]

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