- 1 c apple butter
- 1 c canned pumpkin
- 1/2 c packed brown sugar
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 3 eggs, slightly beaten
- 3/4 c evaporated milk
- 1 unbaked 9-inch pie shell
- whipped cream
Preheat oven to 425 degrees F.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well.
Pour into pie shell, place tin foil around the crust and bake for 25 minutes. Remove foil and bake for about 20 minutes more or until set.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well.
Pour into pie shell, place tin foil around the crust and bake for 25 minutes. Remove foil and bake for about 20 minutes more or until set.
