 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
This is one of the best combos I have found. Perfect for fall, and a bit of a change from the standard pumpkin pie. I usually use a graham cracker crust, but a gingersnap crust or even a regular deep dish crust would be fine-depends on your taste, and don't forget the whipped topping! Ingredients:
1 (13 ounce) can pumpkin |
1 1/2 cups apple butter |
1/3 cup brown sugar |
3/4 teaspoon cinnamon |
3/4 teaspoon nutmeg |
1/4 teaspoon salt |
4 eggs, slightly beaten |
1 (12 ounce) can evaporated milk |
3 tablespoons butter |
1/2 cup flour |
1/3 cup brown sugar |
1/2 cup finely chopped pecans |
Directions:
1. Mix all ingredients with a whisk til combined. Pour into pie shell and place carefully in preheated 350° oven. Bake for 55 minutes and add streusel topping. Bake an additional 15 minutes. Cool and serve with whipped topping, fresh whipped cream, or ice cream.
2. Note: I use my food processor to make the topping. Just throw all ingredients for topping in processor bowl, and process till mealy. Don't even have to chop the nuts!
|
|