Pumkin Apple Pie

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 425º
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.

Curry Pumkin Soup

I never thought much about it but after pouring over pumpkin recipes for this month's Chit-Chat I realized... I really like pumpkins! Pumpkin cheesecake, soup, muffins, empanadas, and of course pies.

Ingredients:
• 1/3 cp chopped onion
• 1 tsp minced garlic
• 1 tsp curry powder
• 1 bay leaf
• 2 tbsp butter
• 1 cp pureed pumpkin or 1/2 can of pumpkin
• 1/4 tsp nutmeg
• 1/8 tsp sugar
• 2 cps chicken broth
• 1 1/2 cps milk
• 1 tbsp cornstarch
• 2 tbsp heavy cream



DIRECTIONS:
In large pan cook chopped onion, garlic, and curry in the butter for a few minutes until onion is tender. Add pumpkin, nutmeg, sugar and the bay leaf. Stir in the broth and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes. Take out the bay leaf. Stir in 1 cup of milk and cook over low heat for a few minutes. In another bowl, stir together the remaining milk and the cornstarch until dissolved and add to the pan. Cook until slight bubbly and mixture is thickened. Let simmer an additional 3 minutes on low heat.

Serve with cream swirled on top and sprinkled with chives.