1/4 cup brown sugar
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pumpkin (not pie filling)
1/2 cup apple butter
1 1/2 cup half and half
1 (9-inch) deep-dish pie shell, unbaked
Whipped cream (optional)
Preheat oven to 425 degrees F.
In a small mixing bowl , mix brown sugar, sugar, cinnamon, salt, ginger and cloves. In a larger bowl, beat eggs; stir in pumpkin, apple butter, and sugar mixture. Gradually stir in half and half.
Pour into pie shell and bake at 425 degrees F for 15 minutes.
Lower temperature to 350 degrees and bake 45-55 minutes or until a knife inserted in center comes out clean.
Cool at least 2 hours before serving. Refrigerate if over 2 hours before serving. Serve with whipped cream.
If you’re not a pumpkin pie-lover, this might change your mind. The texture is velvety and creamy, and the apple butter contributes a surprising depth of flavor. And if you already are a fan, you’ll love this recipe — it’s the next step up from the back-of-the
label version (or, let’s admit it, frozen). And there’s nothing complicated about it; it’s as easy as…yes, I’m going to say it…pie!
Prep Time: 10 minutes
Cook Time: 60-70 minutes
Yield: 8 Servings