Wednesday, December 3, 2014

Apple Butter Pumpkin Pie

I love to be on the lookout for recipes that are unique.  Different.  Out of the ordinary. And if you've read this blog more than once you probably caught on quick to how I like to think outside the box when it comes to using Apple Butter.  (that's right people... it's more than a topping for your burnt breakfast toast.)  So when I found this recipe for an Apple Butter Pumpkin Pie I knew I was on to something good.  I knew I would never be able to go back to eating a traditional pumpkin pie.  And I knew variation needed to be added to our holiday dessert tray.
And I was right.  Everyone loved the extra sweetness and spices the apple butter gave the Pumpkin. It turned out to be a perfect blend of flavors and had everyone asking how I made it.  I even heard someone say.... "hashtag best pie ever!!!"  (That's right we talk in hashtags around here.)

1 cup apple butter
1 cup canned pumpkin
1/2 cup brown sugar
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. ground ginger
3 eggs, beaten
3/4 cup evaporated milk
1 unbaked 9 inch pie shell

Combine Apple Butter, Pumpkin, sugar, salt and spices in a bowl.  Stir in eggs.  Gradually add milk and mix well.  Pour into pie shell and bake for 40 minutes at 425 degrees or until set.

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