Finishing up....

....with pumpkin.  Well, maybe.:-)

You know me - always forgetting to take pictures of the process.

Here it is, out of the oven, with that slit where I stuck the knife to test for doneness very visible.:-)

As you are able to tell, it has been "taste-tested.":-)  It was a good choice to share with the Country Couple when they made a recent visit.

This recipe combines another flavor with pumpkin - apple butter - and it comes from one that appeared via Cooking.com about three years ago.

APPLE BUTTER-PUMPKIN PIE

- 1 cup canned pumpkin

- 1 cup apple butter

- 1/3 cup sugar (taste the sweetness of your apple butter; may need less sugar here)

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground ginger

- 1/2 teaspoon ground nutmeg

- 3 eggs

- One 5-ounce can evaporated milk (2/3 cup) 

- 1/2 cup milk

- Pastry for single crust pie, prepared as you wish, edges crimped

- Preheat oven to 375 degrees F.

- 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.

- Pour pumpkin mixture into pastry shell.  Bake for 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, serve with whipped cream.  The Husband topped his with plain Greek yogurt!  I would definitely prefer whipped cream!:-)