Ingredients Jump to Instructions ↓

  1. 1 cup apple butter

  2. 1 cup canned pumpkin

  3. 1/2 cup packed brown sugar

  4. 3/4 teaspoon ground cinnamon

  5. 3/4 teaspoon ground nutmeg

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon ground ginger

  8. 3 eggs, lightly beaten

  9. 3/4 cup evaporated milk

  10. 1 unbaked pastry shell (9 inches) Additional pie pastry, optional Whipped cream, optional

Instructions Jump to Ingredients ↑

  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. 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. 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. 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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