Apple-Butter Pumpkin Pie

By pinkadidas178

Ingredients

• Crust:
• 1/2 c. pecan pieces, to be finely chopped later
• 1 1/4 c. graham crackers, crumbled in a food processor
• 1/4 c. sugar
• 4 tablespoons butter, melted
• Filling:
• 1 1/4 oz. packet of unflavored gelatin
• 1 8oz pkg. cream cheese, at room temprature
• 1/2 c. sugar
• 1 tablespoon pumpkin pie spice
• pinch of salt
• 1 15oz can pumpkin puree
• 1/2 c. heavy cream
• 1/2 c. apple butter

Preparation

Step 1

Spread pecans on a baking sheet and toast at 350 degrees until golden and fragrant, about 8 minutes. Shake the pan twice during this pricess. Transfer to a bowl to cool and then chop finely.

Mix pecans, graham cracker crumbs, sugar and butter until evenly mixed and moistened. Press into greased pie plate. Bake at 350 degrees until golden brown, about 10 minutes. Let cool on a wire rack.

In a small bowl, sprinkle gelatin over 1/4c. cool water and let stand for 5 minutes to soften. In another bowl, beat together cream cheese, sugar, pumpkin pie spice and salt until smooth. Mix in pumpkin puree.

Place bowl of gelatin in a pan of simmering water and warm, stirring until melted. Wehn gelatin is clear and smooth, remove bowl from heat and stir in 1/2 c. pumpkin filling. Fold gelatin mixture into remaining pumpkin filling.

In a smaller bowl, whip cream until stiff peaks form, then fold into pumpkin filling. Spoon filling into crust and smooth out evenly. Spoon apple butter around top of filling, pressing into the filling lightly with spoon. Drage a knife through the apple butter in a swirl patten to create a marble effect. Carfeul not to hit the botton or sides of the crust.

Chill for at least 3 hours or overnight.