Apple Butter Pumpkin Pie
By
Gay Farrar
@Ivorytickler
7
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.
Blue Ribbon Recipe
If you love a classic pumpkin pie, you'll love this apple butter twist. It gives the pie a slightly fruity flavor that tastes of fall. The pie's seasoning leans towards more of a cinnamon flavor, but the ginger and nutmeg are in the undertones. Cool and creamy, the filling is exactly what you'd expect from a pumpkin pie. As it cools, the filling does shrink a little from the crust but, add a little extra whipped cream and no one will notice. A delicious pumpkin pie for the holidays. 
Ingredients
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1 can(s)canned pumpkin, 15 oz.
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1 capple butter
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1/3 csugar
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1 tspground cinnamon
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1/2 tspground ginger
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1/2 tspground nutmeg
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3eggs
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1 can(s)can evaporated milk, 5 oz. (2/3 cup)
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1/2 cmilk
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·pastry for single-crust pie or double-crust pie
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·whipped cream (optional)
How to Make Apple Butter Pumpkin Pie
- 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.
- Prepare and roll out pastry as directed. Line a 9-inch pastry plate with pastry.
- Pour pumpkin mixture into pastry shell.
- To prevent over browning, cover edge of pie with foil or a pie shield.
- 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.
About Apple Butter Pumpkin Pie
Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Collections: Pumpkin Patch, Holiday Baking
Other Tags: Quick & Easy, For Kids
