HomePies Autumn Apple Butter Pumpkin Pie

Autumn Apple Butter Pumpkin Pie

Posted in : Pies on by : Daphne


1 cup apple butter1 cup canned pumpkin1/2 cup packed brown sugar3/4 teaspoon ground cinnamon3/4 teaspoon ground nutmeg1/2 teaspoon salt1/4 teaspoon ground ginger3 eggs, lightly beaten3/4 cup evaporated milk1 unbaked pastry shell (9 inches)Additional pie pastry, optionalWhipped cream, optional


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 425F for 35-40 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 to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts if desired.

Place on an ungreased baking sheet. Bake at 400F 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 any leftovers.

Yield: 8 servings.