Ingredients of Apple Butter-Pumpkin Pie

  1. You need of Crust.
  2. It's 1/2 cup of pecan pieces, finely chopped.
  3. You need 1/4 cup of sugar.
  4. Prepare 1 1/4 cup of Graham cracker crumbs.
  5. Prepare 4 tbsp of unsalted butter, melted.
  6. Prepare of Filling.
  7. Prepare 1 envelope of (1/4 oz.) unflavored gelatin.
  8. Prepare 8 oz of package cream cheese, at room temperature.
  9. It's 1/2 cup of sugar.
  10. Prepare 1 tbsp of pumpkin pie spice.
  11. Prepare 15 oz of can pumpkin puree.
  12. You need 1/2 cup of heavy cream.
  13. It's 1/2 cup of apple butter.

Apple Butter-Pumpkin Pie step by step

  1. Preheat oven to 350°F. Must a 9 inch pie plate with cooking spray. Make crust: Spread pecans on a baking sheet; toast until nuts are golden and fragrant, about 8 minutes, shaking pan twice. Transfer to a bowl to cool; chop finely..
  2. Mix pecans, Graham cracker crumbs, sugar, and butter until evenly moistened. Press into pie plate. Bake until edges are golden brown, about 10 minutes. Let cool on wire rack..
  3. Make filling: In a small bowl, sprinkle gelatin over 1/4 cup cool water; let stand for 5 mins to soften. Using an electric mixer on medium high speed, beat cream cheese, sugar, pumpkin pie spice until smooth. Mix in pumpkin puree..
  4. Place bowl of gelatin in a pan of simmering water and warm, stirring, until melted, about 2 mins. When gelatin is clear and smooth, remove bowl and stir in 1/2 cup pumpkin filling. Gold gelatin mixture into remaining pumpkin filling. In a smaller bowl, whip cream until stiff peaks form, then fold into pumpkin filling. Spoon filling into pie crust and smooth top. Spoon apple butter around top of filling; press lightly into filling with spoon. Drag a small knife through the apple butter in a swirl pattern to create a marble effect, taking care not to hit the crust. Chill for at least 3 hours or over night..

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