I got this slightly altered recipe off a Libby's pumpkin can years ago and was hooked on the sweet twist of apple butter. I didn't even know what apple butter was at that time but eventually located it near the jams & preserves. INGREDIENTS:
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Whipped cream, for garnish
DIRECTIONS:
Preheat Oven to 425ยบ
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into unbaked pie shell. Cover crust edges with foil to keep from burning. Bake for about 40 minutes or until set. This pie is best served slightly warm with whipped cream or ice cream sprinkly with candied pecans.
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