Apple Butter Pumpkin Pie
"Phyllis Poisall - SRC"
Serves | Prep Time | Cook TimeWhy I Love This Recipe
This recipe is a family favorite during Thanksgiving. It’s a variation from the traditional pumpkin pie.
Ingredients You'll Need
Pie Filling
1 cup canned pumpkin
1 cup apple butter
¼ cup packed dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
3 eggs lightly beaten
1 cup undiluted evaporated milk
1 refrigerated pie crust
1 Deep dish pie plate
Streusel Topping
3 tablespoons softened butter
½ cup flour
1/3 cup dark brown sugar
1/3 cup chopped pecans
Directions
Preheat oven to 375 degrees
Combine the ingredients listed under the streusel topping and set aside. Mixture will be crumbly.
Place refrigerated pie crust into pie plate. You may have to roll out the crust slightly to make it extend up the sides of the pie plate depending on how deep the pie plate is.
Combine all of the ingredients listed, in order given, under pie filling and mix well. Pour mixture into refrigerated pie crust.
Bake 50 to 60 minutes or until knife comes out clean.
Top with streusel filling and bake an additional 15 minutes
