Prep Time: 15 Minutes

Cook Time: 1 hour 15 minutes


Refrigerated Pie Crust (for 9in pan)
1 1/2 cup pumpkin puree
1 cup apple butter
3/4 cup evaporated milk
2 teaspoon pumpkin pie spice
2 eggs


Preheat oven to 425F. Spray a 9 inch pie pan with non stick cooking spray. Line your pie pan with your refrigerated pie crust. Place on a cooking sheet incase of overflow. Set aside.

In a mixing bowl (preferably with a spout for pouring), add your remaining ingredients: 1 1/2 cup pumpkin puree, 1 cup apple butter, 3/4 cup evaporated milk, 2 teaspoon pumpkin pie spice, and 2 eggs. Stir until combined.

Pour the pumpkin mixture into your pie crust.

Place the pie into your oven. Bake in the 435F for 15 minutes. After that, lower the heat to 350F. Bake for another 55 minutes to an hour. You want to make sure the middle of the pie is not jiggly.

Cook on a cooling rack for 1 hour.

Place in refrigerator until cooled completely.

Top with whipped cream and enjoy!