1 cup apple butter
3/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 5-ounce-can (2/3 cup) evaporated milk
1/3 cup whole milk
In a medium bowl, combine the pumpkin, apple butter, brown sugar, salt, and cinnamon and mix well. Add the eggs and milks, stirring to combine. Pour the filling into the pie shell. Bake for 45 to 50 minutes or until the center has set. Cool completely before serving or storing in the refrigerator.
Note: This recipe assumes you already have a pie crust, hence the "filling" in the title. Also, if you've never made a pumpkin pie before (as I hadn't until I did this), the batter will be super runny. But it still turned out great. It's a great use of apple butter if you can't find another one for it.
(From the Washington Post)
3 comments:
ooh, I have some pear butter, I wonder how that would work... looks yummy!!
this looks delish! thanks!
only in a town where apple butter is left on your doorstop can you use the phrase, "a great use of apple butter if you can't find another one for it."
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