Apple Butter-Pumpkin Pie

By Gay Farrar
@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:

1 Comment

Serves:

Prep:

30 Min

Cook:

50 Min

Ingredients

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

1In 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.
2Prepare 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.

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