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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping. Ingredients:
1 cup canned pumpkin puree |
1 cup apple butter |
1/4 cup dark brown sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
3 eggs, beaten |
1 cup evaporated milk |
1 (9 inch) unbaked deep dish pie crust |
streusel topping |
3 tablespoons butter |
1/2 cup all-purpose flour |
1/3 cup dark brown sugar |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
3. Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
4. To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.
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