Apple Butter Pumpkin Pie
The addition of apple butter gives this pumpkin pie a slightly fruity flavor. I'm always happy to share reliable recipes like this. —Edna Hoffman, Hebron, Indiana6-8 ServingsPrep: 25 min. Bake: 50 min. + cooling
Ingredients
- 3 eggs
- 1 cup canned pumpkin
- 1 cup apple butter
- 3/4 cup packed brown sugar
- 1 can (5 ounces) evaporated milk
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon each ground ginger, cloves and nutmeg
- 1 unbaked pastry shell (9 inches)
- Whipped cream, optional
Directions
- In a large bowl, combine the first seven ingredients. Whisk in salt
- and spices until well blended. Pour into pastry shell.
- Bake at 400° for 50-55 minutes or until a knife inserted near the
- center comes out clean. Cover edges loosely with foil during the
- last 20 minutes if necessary. Cool on wire rack. Garnish with
- whipped cream if desired. Refrigerate leftovers. Yield: 6-8
- servings.
Nutrition Facts: 1 serving (1 piece) equals 328 calories, 10 g fat (5 g saturated fat), 92 mg cholesterol, 304 mg sodium,