Apple Butter-Pumpkin Pie
|Source: Cooking at a Glance – Pies & Pastries|
|Active Time: 10 Minutes|
|Total Time: 35 Minutes||Makes 8 servings|
Apple butter lends its fruity flavor to this harvest pie. If you have pumpkin pie spice on hand, use 2 teaspoons of it in place of the cinnamon, ginger, and nutmeg called for in the recipe. To make the leaf decoration shown here, prepare pastry for a double-crust pie.
|1 cup canned pumpkin|
|1 cup apple butter|
|1/3 cup sugar|
|1 teaspoon ground cinnamon|
|1/2 teaspoon ground ginger|
|1/2 teaspoon ground nutmeg|
|One 5-ounce can evaporated milk (2/3 cup)|
|1/2 cup milk|
|Pastry for Single-Crust or Double-Crust Pie|
|whipped cream (optional)|
Other necessary recipes: Basic Pie Pastry DIRECTIONS
|In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a rotary beater or wire whisk till combined. Gradually stir in evaporated milk and milk; mix well.
|Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp a high pastry edge or attach leaf-shaped cutouts. Pour pumpkin mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake about 25 minutes more, or till a knife inserted near center comes out clean. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. If desired, serve with whipped cream.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
Makes 8 servings – Facts Per Serving:
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