Low Sodium Apple Butter Pumpkin Pie

Indulge in the warm, spiced goodness of this Low Sodium Apple Butter Pumpkin Pie, a healthier twist on the classic fall dessert! This recipe combines the creamy richness of canned pumpkin puree with the naturally sweet and tangy flavor of low-sodium apple butter, creating a perfectly balanced filling. A medley of seasonal spices—cinnamon, ginger, nutmeg, and cloves—adds a fragrant depth, while a touch of vanilla enhances the comforting flavors. With a flaky, unbaked pie crust and a silky custard filling, this pie is an easy yet impressive dessert that’s lower in sodium without sacrificing taste. Ready in just over an hour with minimal prep, it makes a crowd-pleasing centerpiece for your holiday table or everyday gatherings. Don’t forget to serve it chilled and enjoy every guilt-free bite!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 8

Ingredients

• 1 piece Unbaked pie crust (9-inch)
• 15 oz Canned pumpkin puree
• 1 cup Low sodium apple butter
• 0.5 cup Light brown sugar, packed
• 3 large Eggs
• 0.75 cup Half-and-half cream
• 1 tsp Ground cinnamon
• 0.5 tsp Ground ginger
• 0.25 tsp Ground nutmeg
• 0.25 tsp Ground cloves
• 1 tsp Vanilla extract

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Place the unbaked pie crust in a 9-inch pie dish. Flute the edges if desired.

Step 3

In a large mixing bowl, combine the canned pumpkin puree, apple butter, and light brown sugar. Blend well with a whisk or a hand mixer until smooth.

Step 4

Add the eggs one at a time, beating well after each addition.

Step 5

Stir in the half-and-half cream, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and vanilla extract. Mix until thoroughly incorporated.

Step 6

Pour the pumpkin mixture into the prepared pie crust, smoothing the top with the back of a spoon or a spatula.

Step 7

Place the pie on the center rack of the preheated oven and bake at 425°F (220°C) for 15 minutes.

Step 8

Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until a knife inserted near the center comes out clean.

Step 9

Remove the pie from the oven and allow it to cool on a wire rack. Chill in the refrigerator for at least 2 hours before serving.

Step 10

Slice and enjoy your delightful low-sodium apple butter pumpkin pie!

Nutrition Facts

Serving size	(974.5g)

Amount per serving	% Daily Value*
Calories	1616.5

Total Fat 80.7g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 3.3g
Cholesterol 637.5mg	0%
Sodium 781.8mg	0%
Total Carbohydrate 193.5g	0%
Dietary Fiber 15.7g	0%
Total Sugars 117.8g
Protein 34.5g	0%

Vitamin D 123IU	0%
Calcium 496.9mg	0%
Iron 11.4mg	0%
Potassium 1497.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 8.4%

Carbs: 47.2%