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Apple Butter Pumpkin Pie
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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 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.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |