Apple Butter Pumpkin Pie

pies & cakes & cookies ohmy!'s Note:

This is one of the best combos I have found. Perfect for fall, and a bit of a change from the standard pumpkin pie. I usually use a graham cracker crust, but a gingersnap crust or even a regular deep dish crust would be fine--depends on your taste, and don't forget the whipped topping!

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Serves: 8-12

Yield: 1.0 9 inch ...

• 1 (13 ounce) can pumpkin
• 1 1/2 cups apple butter
• 1/3 cup brown sugar
• 3/4 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 4 eggs, slightly beaten
• 1 (12 ounce) can evaporated milk

Optional Streusel Topping

• 3 tablespoons butter
• 1/2 cup flour
• 1/3 cup brown sugar
• 1/2 cup finely chopped pecans

Directions:

1. Mix all ingredients with a whisk til combined. Pour into pie shell and place carefully in preheated 350° oven. Bake for 55 minutes and add streusel topping. Bake an additional 15 minutes. Cool and serve with whipped topping, fresh whipped cream, or ice cream.
2. Note: I use my food processor to make the topping. Just throw all ingredients for topping in processor bowl, and process till mealy. Don't even have to chop the nuts!

Reviews

[LonghornMama]

Yummy! I used Basic Pie Crust I in a standard nine-inch pie plate and had enough filling left for a small casserole dish which I baked alongside the pie. The filling itself is quite good and I've enjoyed it for breakfast a couple of days this week. Recipe would be plenty for a deep dish 9-inch or a 10-inch pie with filling to spare. Not overly sweet, this pie is just a little different from regular pumpkin pie. I used Crock Pot Apple Butter and skipped the streusel topping though it does sound very good and I'd love to try it next time. Thanks for sharing your recipe!