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Last Updated on December 6, 2020
This pumpkin apple pie features pumpkin puree, apple butter, and honey. Everyone will love the twist on this old classic and it’s even better the next day!
My favorite way to eat pumpkin pie is cold. I can’t tell you how many times I’ve eaten it for breakfast the day after Thanksgiving.
Like clockwork, I had a fried egg, some bacon and a slice of pumpkin pie the day after making this recipe. When I started thinking about a paleo pumpkin apple pie recipe to share, I knew that I wanted to change it up and add apple butter.
I’m glad that I thought of this because it helps with some of the “boredom” I’ve been feeling lately when it comes to pumpkin pie.
Ok, look at this crust. This is an incredible keto pie crust that will help with some of the carbs on your big holiday.
Yep, the crust is sturdy, tastes pretty darn good and is low carb to boot!
Note: Don’t pre-bake this for the recipe.
Pumpkin Apple Pie Recipe
- 1 16 oz can of pumpkin puree
- 1/4 cup apple butter
- 1/4 cup of honey
- 1/2 cup of coconut milk
- 1 teaspoon pumpkin spice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 2 eggs
Keto Pie Crust
- For the crust, make the pie crust recipe and roll flat between two sheets of parchment paper.
- Grease your pie pan.
- Flip the crust into a pie pan and set aside.
- In your blender combine all of the ingredients and blend for 3 minutes or until completely mixed.
- Pour the pumpkin mixture into the pie pan and bake at 350 degrees for 30 - 35 minutes.
- Let cool completely before you cut it!
Serving Size:8 Servings
Amount Per Serving: Calories: 212Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 180mgCarbohydrates: 29gFiber: 2gSugar: 15gProtein: 4g
If one would use a different crust recipe would you still not pre-bake it?
Yes, don’t prebake it 🙂
I like experimenting with different pie crust recipes. I try to stay away from wheat as much as possible so your pie crust recipe would be a good alternative for me.
Pumpkin and apple together? I think I may have just drooled a little!
This is beautiful! I have such a weakness for pumpkin pie, but adding apple sounds even better. 🙂
Pumpkin pie MUST be cold. Warm is weird. Fish are friends not food. Wait, wrong movie.
Anyhow, this looks AWESOME! I had been making my pies crustless and it annoys my husband LOL
The crust is amazing Kim! I hope you like it and seriously, move here so I can share my food with you 🙂
looking forward to trying this! I’ve been searching for a fab crust recipe
I hope you enjoy it Heather. Btw- love the bees 🙂
Is there a way to make this without using apple butter? I’m trying to do no-sugar. Thanks! And it looks delicious!
Kendra, the apple butter and honey make up for 1/2 cup of liquid in the recipe. I’m not sure what you could use as a replacement. You could try softened coconut butter but I have no idea how the pie will turn out.
unsweetened applesauce maybe? I’ll try it and let you know!
This turned out GREAT! Ohmygoodness, the addition of the apple butter gives it a nice kick of sweet and tart, and balances out the warm, comforting taste of pumpkin. Definitely a winner in my book!
I’m so glad you enjoyed it N’Digo 🙂
My daugther is allergic to eggs. Does the filling really need it to hold together? Thanks. Some of your recipes I can make work egg free just not sure risking it on thanksgiving 🙂
Hrmm. you know. I’m not sure to be honest. I would think you could easily use an egg replacer or a gelatin egg to get it to work.
Just made this pie this afternoon. From the photos, the pie filling looks like it is set up like a firm top. Does that happen when it comes out of the oven or after it cools completely. My filling was very moist when it came out of the oven. Baked at 350 for between 30-35
It will set overnight or you can cook it for 8 to 10 minutes longer.