Apple Butter Pumpkin Pie
"foodnetwork.com/recipes/paula-deen"
- Ready In:
- 48mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup apple butter
- 1 cup canned pumpkin
- 1⁄2 cup packed brown sugar
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground ginger
- 3 eggs, slightly beaten
- 3⁄4 cup evaporated milk
- 1 unbaked 9-inch pie shell
- sweetened whipped cream, for garnish
directions
- Preheat oven to 425 degrees F.
- Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
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Reviews
-
I was supposed to create a dessert with as much "local" ingredients as possible; the only local stuff I had that would work for a dessert was apple butter, winter squash (butternut) and eggs. So... I used this recipe and substituted the squash for the pumpkin. I pre-roasted it (split in half and de-seeded) with a dab of butter in the oven in a tray with water to keep it moist, for about an hour or so. After it cooled, I scraped out the flesh and used it instead of the pumpkin in this recipe. EXCELLENT! (I omitted the whipped cream, and made my own pie shell).
Tweaks
-
I was supposed to create a dessert with as much "local" ingredients as possible; the only local stuff I had that would work for a dessert was apple butter, winter squash (butternut) and eggs. So... I used this recipe and substituted the squash for the pumpkin. I pre-roasted it (split in half and de-seeded) with a dab of butter in the oven in a tray with water to keep it moist, for about an hour or so. After it cooled, I scraped out the flesh and used it instead of the pumpkin in this recipe. EXCELLENT! (I omitted the whipped cream, and made my own pie shell).
