Ingredients

• 1 cup apple butter
• 1 cup canned pumpkin
• 1/2 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 3 eggs, lightly beaten
• 3/4 cup evaporated milk
• 1 unbaked pastry shell (9 inches)
• Additional pie pastry, optional
• Whipped cream, optional

Directions
In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell.
Bake at 425° for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack.
If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts if desired.
Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 8 servings.
Editor’s Note: This recipe was tested with commercially prepared apple butter.

Source: Taste of Home

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