Amy’s Apple Butter Pumpkin Pie

By lorik

September 22, 2014

Amy’s Apple Butter Pumpkin Pie

By

Amy Laskin

If you’re not a pumpkin pie-lover, this might change your mind. The texture is velvety and creamy, and the apple butter contributes a surprising depth of flavor. And if you already are a fan, you’ll love this recipe — it’s the next step up from the back-of-the label version (or, let’s admit it, frozen). And there’s nothing complicated about it; it’s as easy as…yes, I’m going to say it…pie!

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Ingredients

• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) pumpkin (not pie filling)
• 1/2 cup apple butter
• 1 1/2 cup half and half
• 1 (9-inch) deep-dish pie shell, unbaked
• Whipped cream (optional)

Preparation

Step 1

Preheat oven to 425 degrees F.

In a small mixing bowl, mix brown sugar, sugar, cinnamon, salt, ginger and cloves.

In a larger bowl, beat eggs; stir in pumpkin, apple butter, and sugar mixture. Gradually stir in half and half.

Pour into pie shell and bake at 425 degrees F for 15 minutes.

Lower temperature to 350 degrees and bake 45-55 minutes or until a knife inserted in center comes out clean.

Cool at least 2 hours before serving. Refrigerate if over 2 hours before serving.

Serve with whipped cream.