Apple Butter-Pumpkin Pie

1
Gay Farrar

By
@Ivorytickler

I have had this recipe for some time and think that it is a terrific rendition of pumpkin pie. The apple butter lends its fruity flavor to this harvest pie.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
30 Min
Cook:
50 Min

Ingredients

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  • 1 can(s)
    canned pumpkin
  • 1 c
    apple butter
  • 1/3 c
    sugar
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 3
    eggs
  • 1
    5-ounce can evaporated milk (2/3 cup)
  • 1/2 c
    milk
  • ·
    pastry for single-crust pie or double-crust pie
  • ·
    whipped cream (optional)

How to Make Apple Butter-Pumpkin Pie

Step-by-Step

  1. In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat with wire whisk until combined. Gradually stir in evaporated milk and milk; mix well.
  2. Prepare and roll out pastry as directed. Line a 9-inch pastry plate with pastry. Pour pumpkin mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Place in a preheated 375 degree oven for 25 minutes. Remove foil and bake about 25 minutes more or until a knife in center comes out clean. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. Serve with whipped cream if desired.

Printable Recipe Card

About Apple Butter-Pumpkin Pie

Course/Dish: Pies
Other Tags: Quick & Easy, For Kids




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