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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

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Nutrition Facts per Serving
Yield: Makes 8 servings

Calories:

305

Fat. Total:

11g

Fiber:

Carbohydrates, Total:

44g

Sodium:

128mg

% Cal. from Fat:

32%

Cholesterol:

82mg

Protein:

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