Cooking.com, however, has paired apple butter with that other fall favorite - pumpkin - and come up with an Apple Butter Pumpkin Pie. There may be those of you who receive these recipes regularly, so you may have noticed it during October.
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APPLE BUTTER-PUMPKIN PIE
1 cup canned pumpkin
1 cup apple butter
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
One 5-ounce can evaporated milk (2/3 cup)
1/2 cup milk
Pastry for Single-Crust or Double-Crust Pie
Whipped cream (optional)
- In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a rotary beater or wire whisk till combined. Gradually stir in evaporated milk and milk; mix well.
Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Bake in a preheated 375 degree F. oven for 45-50 minutes, or till a knife inserted near center comes out clean. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. If desired, store with whipped cream.
My thoughts and prayers continue to be with those who are recovering from the effects of Sandy.
Wishes for a good week-end to everyone!
Thank you for reading. I appreciate your comments.