Pumpkin Pie made with Apple Butter

I think it may be a Midwestern thing... coupled with an older generation thing. Homemade Apple Butter. There really is only one person I personally know who makes it anymore... and that is my 82 year old father-in-law. The thick, brown, sweet spread may taste good, but I'm not a fan of fruity spreads in general, I don't eat breakfast so I never will use it smeared on toast, and even though I've offered and even made peanut butter sandwiches out of it in the past, my kids don't care for it either. I think because it is a dark, gritty brown spread when a nice brilliant red berry or grape jam is more appetizing looking.

But wait! I have an answer!! While looking through some old fashioned recipes from the heartland of America I spied a pumpkin pie that uses apple butter! A PERFECT blend of flavors and tastes, the apple makes it oh-so moist... I knew it was a great marriage of flavors baked in a pie.

Just in time for Thanksgiving... I can make our traditional pumpkin pie AND use up the gift of delicious apple butter we were given!

Apple Butter Pumpkin Pie

1 unbaked 9 inch pie shell
1 cup apple butter
1 cup pumpkin
½ cup brown sugar, firmly packed
½ teaspoon salt
¾ teaspoon nutmeg
¾ teaspoon cinnamon
1/8 teaspoon ginger
3 eggs, slightly beaten
¾ cup evaporated milk

Combine tart apple butter, pumpkin, sugar, salt and spices. Add egg. Mix well, add milk gradually. Mix well. Pour into pie shell and bake in hot oven at 250° about 40 minutes.Print Friendly and PDF