Apple Butter Pumpkin Pie
1 capple butter
1 cpumpkin, canned or cooked
1/2 cbrown sugar, firmly packed
3/4 tspcinnamon, ground
3/4 cevaporated milk
1unbaked pie shell
·whipped cream, sweetened
How to Make Apple Butter Pumpkin Pie
- In a large bowl, combine the apple butter, pumpkin,
brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell.
- Bake at 425 degrees for 35 to 40 minutes or until set cover edges loosely with foil if necessary to prevent overbrowning. Cool on a wire rack.
- If decorative cutouts are desired, roll additional pastry 1/8 thickness; cut out with 1 in to 1/2 inch leaf shaped cookie cutters. With sharp knnife, score leif veins on cutouts if desired.
Place on an ungreased baking sheet. bake at 400 degrees for 6 to 8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Refrigerate leftovers.