One of my favorite things about the holiday season is that it’s a perfect excuse to indulge in my favorite pie – pumpkin. But this apple butter pumpkin pie is even better. It’s sure to satisfy those who love traditional pumpkin pie and as well as those who want just a little extra flavor.
There’s something about pumpkin that just screams fall. Maybe it’s because pumpkin pie is so often a Thanksgiving and Christmas dessert staple. But give me something pumpkin flavored or scented and I’m a happy girl. And the reason I love this particular recipe is because I’m a huge lover of apple butter. It makes everything taste better.
In my part of the world, pumpkins grow abundantly and it’s easy to get fresh pumpkins. However, for those of us who’d rather save the real pumpkins for decorations this apple butter pumpkin pie starts with canned…making it easy as pie.
Recipe for Apple Butter Pumpkin Pie
Apple Butter Pumpkin Pie
Ingredients
- 1 cup canned pumpkin
- 1 cup apple butter
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 3 large eggs
- 1 can evaporated milk
- 1/3 cup regular milk
- 1 9-incn pie shell thawed
Instructions
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Preheat oven to 375 degrees.
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In mixing bowl combine pumpkin, apple butter, brown sugar, and spices. Mix well.
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Stir in milk and evaporated milk and pour into pie shell.
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Bake in heated oven for 45-55 minutes until toothpick comes out clean.
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Let pie cool to set before serving. Garnish with whipped cream.
That’s all there is to it. It’s a simple recipe that goes together quickly.
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How many ounces is the can of evaporated milk?
I use the 12 oz can. I make this every year at Thanksgiving since it’s a family favorite. Hope you enjoy!