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Autumn Apple Butter Pumpkin Pie

Two autumn standards—pumpkin and apple—are joined together in this delightful pie. Topped with a crown of golden pastry “leaves,” this dessert is sure to impress.

8 ServingsPrep: 15 min. Bake: 35 min. + cooling

Ingredients

1 cup apple butter
1 cup canned pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
3 eggs, lightly beaten
3/4 cup evaporated milk
1 unbaked pastry shell (9 inches)
Additional pie pastry, optional
Whipped cream, optional

Directions

In a large bowl, combine the apple butter, pumpkin, brown sugar,
cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk
until smooth. Pour into pastry shell.
Bake at 425° for 35-40 minutes or until set (cover edges loosely
with foil if necessary to prevent overbrowning). Cool on a wire
rack.
If decorative cutouts are desired, roll additional pastry to 1/8-in.
thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie

2 of 2

Autumn Apple Butter Pumpkin Pie (continued)

Directions (continued)

cutters. With a sharp knife, score leaf veins on cutouts if desired.
Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes
or until golden brown. Remove to a wire rack to cool. Arrange around
edge of pie. Garnish with whipped cream if desired. Refrigerate
leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece (calculated without pastry cutouts and whipped cream) equals 413 calories, 19 g fat (10 g saturated fat), 92 mg cholesterol, 308 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.