- On lightly floured surface, roll pastry to 12-inch circle. Place in 9-inch pie plate. Turn under edge; flute. Mix milk, MUSSELMAN'S Apple Butter and pumpkin puree by hand until smooth. Add the pudding mix and stir until well combined. Add sweetened condensed milk and stir until smooth. Fold in whipped topping. Pour mixture into pre-baked pie crust (bake according to package) or pre-made graham cracker crust. Refrigerate until ready to serve.
Per Serving: 258 calories; 10.9 38.3 3 5 347 Full nutrition
ReviewsRead all reviews 5
I used cider apple butter and added pumpkin pie spice. The flavor of this is okay, but nothing overwhelming. (I used the Butter Flaky Crust in this recipe.)
I thought this had a nice taste, but was surprisingly pale in color and almost too soft for a pie. If I make it again, I think I will skip the crust and make parfaits or just serve it like a pu...
I made this recipe exactly as written, and found it to be extremely disappointing. It is overwhelmingly bland. If I were to make it again, I would definitely add some pumpkin pie spice.
I think the reviewer below me (Honey) is confused. It looks like she baked the pie. While I agree that the instructions are written a little oddly (it should say to bake the pie crust and let ...