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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.
- 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)
Companion recipe: Basic Pie Pastry
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.
nutrition information per serving
305 calories; 11g total fat; 82mg cholesterol; 128mg sodium; 44g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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