In our family, I am the pumpkin pie lover, and my husband is the apple pie lover. For Thanksgiving, I usually just go with an apple pie, but this year I wanted to try something different. I have seen this apple butter pumpkin pie on many different blogs, and decided to create my own recipe. I also wanted to make sure that I used all of each canned good item. I don’t like the idea of using half a can of evaporated milk or pumpkin puree, because it almost always ends up going to waste. I still had some canned homemade apple butter from last year that I pulled out of the pantry for this pie. Instead of a homemade pie crust, I just got one of those pre-made rolled pie crusts. Even though they aren’t quite as good as homemade, they are so easy. For this recipe, I also made sure to use my deep dish pie plate. The filling is about 5 1/2 cups, so make sure your pie plate can accommodate the filling, or just use 2 regular pie plates.
We will definitely be baking this pie again and again. The spiced apple butter and pumpkin work so well together. I served the pie with fresh whipped cream that I whipped with a little brown sugar, and it was just perfect.
Yield: Serves 4
1 - 15 oz can pumpkin puree
1 - 12 oz can evaporated milk
1 cup apple butter
1/2 cup brown sugar, packed
3 teaspoons pumpkin pie spice
3 eggs
1/2 teaspoon salt
1 homemade or store-bought pie dough
a deep dish pie plate
Preheat oven to 350 degrees. Roll out pie crust in a deep dish pie plate. Combine pumpkin puree, apple butter, brown sugar, pumpkin pie spice and salt in a large bowl and whisk well. Add eggs, one at a time, until incorporated. Add milk and whisk until thoroughly combined. Pour filling into pie shell. Bake at 350 degrees for 1 hour, or until middle is set.
Remove from oven and let cool completely before serving. Serve with freshly whipped cream.
