Tuesday, October 4, 2011

Pumpkin and Apple Butter Pie

Pumpkins and apples are both in season at this time of year, and this is a great recipe to use up a bit of that seasonal harvest. Not up to making your own pumpkin puree and apple butter? No problem, both are readily available at many grocery stores! Adding apple butter gives the familiar old pumpkin pie an interesting new twist.

3 eggs
1 1/2 cup pumpkin puree (about one 15oz can)
*1 cup apple butter
1/3 cup brown sugar
3 tbsp honey (or maple syrup, yum!)
1 5oz can evaporated milk
1/4 cup whole milk
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground clove
1/8 tsp ground star anise
1/8 tsp ground ginger
1/2 tsp salt
1 unbaked pie shell (9 inch)
Melted butter

Preheat the oven to 400F. In a large mixing bowl lightly beat the eggs. Add the pumpkin puree, apple butter, brown sugar and honey - mix well. Then add the two milks, vanilla, spices, and salt. Mix until combined. Pour into a unbaked pie shell. Cover the crust with tin foil. Bake for 30 minutes (the foil will help keep the crust from burning). Remove the tin foil, lightly brush the crusts with a bit of melted butter. Bake for about 20 more minutes.The pie is done when a knife inserted close to the center comes out clean. Serve with a bit of fresh whipped cream.

*A note on apple butter - depending on how spiced your recipe is, you may want to adjust the spice levels in the pie a bit. If you don't add much spice to the apple butter, add another 1/2 tsp of cinnamon. If your apple butter (or pumpkin puree) is a bit on the watery side, cut back on the whole milk.

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