Apple Butter Pumpkin Pie

Most years, our small group makes homemade apple butter.  Since this process began, I have discovered many uses for apple butter.  Hubby heard about making pumpkin pies with apple butter.  I tried it, I liked it, thought I should share.

For two 9 inch pies (I use deep dish), you'll need:

2 Cups Apple Butter
2 Cups Pureed Pumpkin
1 Cup Dark Brown Sugar
1 Tsp Salt
1 Tsp Cinnamon
1/2 Tsp Fresh Ground Nutmeg (if using jarred, use 1 Tsp)
1/4 Tsp Ground Ginger
6 Large Eggs
12 Ounce Can Evaporated Milk
2 Unbaked Pie Shells

Put the pie shells into the pans and refrigerate.

Turn the oven to 425 degrees.

Whisk eggs.

Add evaporated milk and whisk together.

Add Spices and Sugar, mix well.

Add pumpkin, whisk until just mixed.

Add apple butter, whisk until WELL combined and pour into pie shells.

Bake for 40 minutes or until set.

Pumpkin Pie - with or without Brandy

I made two versions of this pumpkin pie this year - one with the brandy and one without.  This is spicier than most, so if you prefer just tasting pumpkin, reduce the spices by half.  The brandied version of the pie was a BIG hit...as was the Key Lime Cake and my tribute to Ho Ho's - those recipe's to follow.

  9 Inch Deep Dish Pie Crust                                          1/4 Cup Brandy

  2 Large Eggs                                                               1/4 Tsp Salt

  2 Cups Pumpkin                                                           2 Tbl Cinnamon

  12 Ounce Evaporated Milk                                           1 Tsp Ginger

  3/4 Cup Brown Sugar                                                  1/4 Tsp Fresh Nutmeg, Ground

Preheat oven to 375 degrees.

Line pie plate with crust, return to refrigerator until ready to fill and bake.

Put eggs in a large bowl and whisk.  Add pumpkin, milk, sugar, brandy, salt, cinnamon, ginger and nutmeg (if using jarred nutmeg, double the amount used).

Remove crust from refrigerator and fill.  Bake 50 - 60 minutes until set.