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Apple Butter Pumpkin Pie

Apple butter makes traditional pumpkin pie creamier and subtly sweeter.
Course Dessert
Servings 1 pie

Ingredients

  • 1 9-inch pie crust, store-bought or homemade (your own recipe or find a recipe here)

For the filling

  • 3 large eggs
  • 1 cup apple butter (recipe here)
  • 1 cup canned pumpkin puree
  • 2/3 cup dark grown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/4 teaspoon five-spice powder (optional)
  • 1/2 teaspoon ground ginger
  • 3/4 cup evaporated milk

Instructions

  • Prepare the pie crust and refrigerate it while you are mixing the filling.
  • Preheat the oven to 425ºF. Break the eggs into a large bowl and beat them lightly. Then add the apple butter, pumpkin, brown sugar, spices and salt, and stir until everything is evenly blended. Stir in the evaporated milk, mixing until everything is uniform.
  • When the oven is hot, pour the filling into the crust and slide the pie into a lower rack of the oven. After ten minutes, lower the heat to 350ºF and rotate the pie 90 degrees.
  • Bake until the filling is nearly set—that should be about 30 minutes or so.
  • Cool on a rack. Once it is cool, if you aren’t serving this within two or three hours, refrigerate it.
  • Finally, I am not a lover of whipped cream, but this fruity, sweet, slightly tangy pie is complemented beautifully with a cloud of sweetened whipped cream, or a little scoop of vanilla ice cream.