Apple Butter Pumpkin Pie

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!

• Ready In: 1 hr 25 mins
• Serves: 8-12
• Yields: 1 9 inch pie

Ingredients

• 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!