In November of 2014, I downloaded this recipe from the New York Times. It actually called for applesauce but I switched to apple butter. This pie is one of my favorites I make every year for Thanksgiving. I like this recipe because the addition of apple butter enhances a regular pumpkin pie with the taste of apples and spices. When buying a good pumpkin pie spice, make sure it includes cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom. But if you have these spices at home, you can use them in equal amounts adding up to 1 ½ teaspoons.
Pre-heat the oven to 425 degrees F. Roll the crust over an eight-inch diameter pie pan, press down and crimp the edges. Set aside.
In a mixing bowl, combine the canned pumpkin, apple butter, salt, sugar and pumpkin pie spice.
Using a mixer, add the cream and eggs until there is an even consistency.
Pour into the pie crust. Make sure that the batter does not go over ½ inch from the top. This is because the pie will expand while it bakes.
Bake for 15 minutes. Then reduce the heat to 350 degrees F for 35-40 minutes. If not serving right away, allow the pie to cool. Cover and either refrigerate or freeze. The pie will last in the refrigerator for 3 to 4 days and in the freezer for 6 to 9 months. Serves 6-8.
Ingredients
Directions
Pre-heat the oven to 425 degrees F. Roll the crust over an eight-inch diameter pie pan, press down and crimp the edges. Set aside.
In a mixing bowl, combine the canned pumpkin, apple butter, salt, sugar and pumpkin pie spice.
Using a mixer, add the cream and eggs until there is an even consistency.
Pour into the pie crust. Make sure that the batter does not go over ½ inch from the top. This is because the pie will expand while it bakes.
Bake for 15 minutes. Then reduce the heat to 350 degrees F for 35-40 minutes. If not serving right away, allow the pie to cool. Cover and either refrigerate or freeze. The pie will last in the refrigerator for 3 to 4 days and in the freezer for 6 to 9 months. Serves 6-8.