Sunday, November 27, 2011

Apple Butter Pumpkin Pie

Pumpkin pie is commonplace on Thanksgiving tables and is a wonderful pie. There's another pie in town though that people love, sometimes more than pumpkin. Shhh...don't tell the pumpkin pie. Apple Butter Pumpkin Pie has a different kind of sweetness and a big place on the dessert table. It's smooth and delicious just like it's Pumpkiny friend. This is a super easy pie to make. If you make crust ahead and store it in the refrigerator it's easier and if you use pre-made pie crust (dare I say it) then it's only a 

few minutes prep work and some baking time. I discovered this recipe a few years ago and it has become a requested favorite at our table and people who haven't tried it before love the flavor.

Apple Butter Pumpkin Pie

- 1 cup(s) apple butter 
- 1 cup(s) (solid-pack ) pumpkin 
- 1/2 cup(s) brown sugar, packed
- 1/2 teaspoon(s) salt 
- 3/4 teaspoon(s) ground cinnamon 
- 3/4 teaspoon(s) ground nutmeg 
- 1/8 teaspoon(s) ground ginger 
- 3 eggs, beaten 
- 3/4 cup(s) evaporated milk 
- 1 (9-inch ) unbaked pie shell 
- 1 egg white, beaten
- (optional) whipped cream , for garnish
  1. Adjust oven rack to lowest position. Preheat oven to 425ºF. Combine apple butter, pumpkin, brown sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well, using electric mixer. Brush pie shell with egg white, coating lightly; discard remaining egg white.
  2. Pierce holes in bottom of crust with a fork. Pour apple-butter mixture into prepared pie shell; bake 15 minutes, then lower oven temperature to 350ºF. Bake 35 minutes more until center is slightly puffed and jiggles a little bit when pan is tapped.
  3. Cool until still slightly warm on wire rack. Serve with whipped cream and a dusting of cinnamon, if desired.

Recipe from

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