A new twist on the classic pumpkin pie, this recipe adds apple butter to the ingredients.
-By Carrie (Strommen) Lennie
1 cup apple butter
1 cup mashed cooked fresh or canned pumpkin
½ cup packed brown sugar
½ tsp salt
¾ tsp ground cinnamon
¾ tsp ground nutmeg
1/8 tsp ground ginger
3 eggs, slightly beaten
¾ cup evaporated milk
1 unbaked piecrust, fitted into a 9-inch pie plate
Cool Whip (or other type of whipped cream)
- Preheat the oven to 425 degrees.
- Combine the apple butter, pumpkin, sugar, salt, and spices in a bowl.
- Stir in the eggs. Gradually add the milk and mix well. Pour into the piecrust.
- Bake for about 40 minutes, until set. Cut into wedges. Garnish with whipped cream, if desired.