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Apple Butter-Pumpkin Pie

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Source: Cooking at a Glance - Pies & Pastries
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Active Time:  10 Minutes
 Total Time:  5 Hours
 Yield:  Makes 8 servings
Apple butter lends its fruity flavor to this harvest pie. If you have pumpkin pie spice on hand, use 2 teaspoons of it in place of the cinnamon, ginger, and nutmeg called for in the recipe. To make the leaf decoration shown here, prepare pastry for a double-crust pie.
RECIPE INGREDIENTS
1 cup canned pumpkin
1 cup apple butter
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
One 5-ounce can evaporated milk (2/3 cup)
1/2 cup milk
Pastry for Single-Crust or Double-Crust Pie
whipped cream (optional)
Other necessary recipes:
Basic Pie Pastry
Apple Butter-Pumpkin Pie Recipe at Cooking.com
DIRECTIONS
In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a rotary beater or wire whisk till combined. Gradually stir in evaporated milk and milk; mix well.

Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp a high pastry edge or attach leaf-shaped cutouts. Pour pumpkin mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake about 25 minutes more, or till a knife inserted near center comes out clean. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. If desired, serve with whipped cream.



Recipe reprinted by permission of Weldon Owen. All rights reserved.
 Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Slice of Holiday: Pumpkin Pies
Nutrition Facts per Serving
Yield: Makes 8 servings
Calories: 305
Fat. Total: 11g
Fiber: 2g
Carbohydrates, Total: 44g
Sodium: 128mg
% Cal. from Fat: 32%
Cholesterol: 82mg
Protein: 7g
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