Apple Butter Pumpkin Pie
This Apple Butter Pumpkin Pie has a delicious new twist on your traditional pumpkin pie!
Ingredients
- 1 c. crock pot apple butter*
- 1 c. fresh or canned pumpkin
- 1/2 c. packed brown sugar
- 1/2 tsp. salt
- 3/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 3 eggs
- 3/4 c. evaporated milk I just used whole milk
- 1 unbaked 9-inch pie shell
Instructions
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Preheat oven to 425°F.
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Place unbaked pie shell on a foil-lined baking sheet and set aside.
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Mix together apple butter, pumpkin, sugar, salt, cinnamon, and ginger in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell.
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Bake for about 45 minutes – an hour or until set. If the crust begins to burn, place a sheet of tin foil over the pie.
Recipe Notes
[My 2 Cents]
Baking this was probably the most stressful part. My mom makes sweet potato pies every year for Thanksgiving and Christmas and I’ve never paid close enough attention to the baking times. So I called her to ask her how I could tell when it was done. You know what she told me? She said, “I can’t tell you a time, I just know by looking at it”. If that isn’t the sign of a true baker I don’t know what is. She was ZERO help to me over the phone.. since of course she couldn’t see what my pie looked like. So I just baked it as long as I felt necessary and even then, once I pulled it out of the oven I was stressed that it wasn’t done yet. I ended up baking it close to an hour. As it cooled it began to set more and was just fine. Phew.. it was a crazy limbo time wondering if after all the work I’d put in to pulling this together it was going to be ruined. Worked out just fine!
Adapted from Bakegirl