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Apple Butter Pumpkin Pie

Apple Butter Pumpkin Pie

Shiloh Farms Apple Butter Pumpkin Pie with Sprouted Spelt Crust

Apple Butter Pumpkin Pie
Yields 6-8 servings


2 large organic eggs
1 ½ C. canned pumpkin
½ C. Shiloh Farms Organic or All Natural Apple Butter
¾ C. Shiloh Farms Organic Maple Sugar
1 C. evaporated milk
1 tsp. vanilla
½ tsp. Shiloh Farms Himalayan Pink Salt
1 tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. ground cloves
Sprouted Pie Crust (unbaked)


1. Preheat oven to 425°
2. In a large bowl, combine the first six ingredients (through vanilla). Add salt and spices and whisk until well blended
3. Pour mixture into unbaked Sprouted Pie Crust
4. Bake at 425° for 10 minutes; reduce temperature to 350° and bake an additional 40-50 minutes, or until a knife inserted near the center comes out clean
Tip: If crust begins to get too brown, cover edges loosely with foil during last 20 minutes of baking time 
5. Remove from oven and cool on wire rack

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