Autumn Apple Butter Pumpkin Pie |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Two autumn standardsâpumpkin and appleâare joined together in this delightful pie. Topped with a crown of golden pastry âleaves,â this dessert is sure to impress. 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:
1. 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.
2. 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.
3. 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 cutters. With a sharp knife, score leaf veins on cutouts if desired.
4. 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.
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