Printable | Taste of Home

Apple Butter Pumpkin Pie

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

In a large bowl, combine the first seven ingredients. Whisk in salt

Printed from tasteofhome.com Oct 8, 2008

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Apple Butter Pumpkin Pie cont.

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.