pumpkin-pie

Apple Butter Pumpkin Pie

Serves 8
Prep time 25 minutes
Cook time 25 minutes
Total time 50 minutes
Meal type Dessert
Misc Gourmet, Serve Cold
Occasion Christmas, Halloween, Thanksgiving
I grew up with apple butter in our kitchen. I have found memories of it. There is not better way to celebrate the fall season with a classic pumpkin pie mixed with a comfort food like apple butter.

Ingredients

  • 1 cup Canned Pumpkin
  • 1 cup Apple Butter
  • 1/3 cup Sugar
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 3 Large Eggs
  • 2/3 cups Evaporated Milk
  • 1/2 cup Milk
  • 5 teaspoons Ground Hazelnuts
  • 1 cup Heavy Whipping Cream
  • 1 teaspoon Sugar

Directions

Step 1 In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a rotary beater or wire whisk till combined. Gradually stir in evaporated milk and milk; mix well.
Step 2 Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp a high pastry edge or attach leaf-shaped cutouts. Pour pumpkin mixture into pastry shell. To prevent over browning, cover edge of pie with foil.
Step 3 Bake in a preheated 375 degrees F oven for 25 to 30 minutes. Check with a clean knife or fork by inserting in middle of pie. If it comes out clean, the pie is ready. Cool on a rack for 1 hour.
Step 4 Chill 3-6 hours before serving
Step 5 Grind Hazelnuts in food Processor. Whip heavy cream in mixture until you have stiff peaks. (do not over whip) add Hazelnuts and honey to heavy cream by folding them into the whipped cream.
Step 6 Add a dollop of whipped cream to the individual slices if desired

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One Response to Apple Butter Pumpkin Pie

  1. Lance Hall says:

    great recipe, every one that tried it; loved it.

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