Two classic apple butter pumpkin pie recipes from the ’70s

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Two classic apple butter pumpkin pie recipes from the '70s

Classic apple butter pumpkin pie recipe


1 unbaked 9-inch pie shell
1 cup apple butter
1 cup cooked or canned pumpkin
1/2 cup brown sugar, firmly packed
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/8 teaspoon ginger
3 eggs slightly beaten
3/4 cup evaporated milk


Combine apple butter, pumpkin, sugar, salt and spices. Add eggs; mix well. Add milk gradually; mix. Pour into pie shell. Bake in hot oval (425 dgrees) about 40 minutes. This won ’t weep when out and it is wonderful served slightly warm.

Old-fashioned apple butter pumpkin pie recipe

Top each serving with a spoonful of softened vanilla ice cream


1 cup canned or mashed cooked pumpkin
3 slightly beaten eggs
1 6-ounce can (2/3 cup) evaporated milk
1 cup apple butter
3/4 cup brown sugar
1/3 cup milk
1/2 teaspoon salt
1 9-inch unbaked pastry shell
1/2 teaspoon ground cinnamon


Thoroughly combine pumpkin, apple butter, brown sugar, salt, and cinnamon. Blend in eggs, evaporated milk, and milk. Turn into unbaked pastry shell. Bake in 400 F oven for 45 to 50 minutes or till knife inserted just off-center comes out clean. Cool.

Apple Butter Pumpkin Pie 1972

If you enjoyed this post, please share it! And be sure to subscribe to our weekly newsletter, follow us on Facebook or Pinterest, or check out the cool stuff in our shop. Thanks for visiting!

More stories you might like

Check out our books!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.