Tuesday, August 25, 2015


1 unbaked pie shell
1 cup apple butter
1 cup canned pumpkin
1/2 cup brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground ginger
3 large eggs
3/4 cup evaporated milk
1 egg white
Whipped cream for serving
Ground cinnamon for garnish, if desired.

Place oven rack in lowest position and preheat oven to 425 degrees.

In a bowl, combine the apple butter, pumpkin, brown sugar, salt and spices; stir in the eggs. Gradually add the milk, mixing well using an electric mixer on low.

Brush the inside of the pie shell with egg white, coating lightly; discard any remaining egg. Using a fork make pricks in the bottom of the crust. Pour the filling mixture into the pie shell and bake at 425 degrees for 15 minutes.

Lower oven temperature to 350 degrees and bake an additional 35 minutes or until the center is slightly puffed and jiggles a bit when the pan is lightly tapped.

Remove from oven and cool on a wire rack. Serve topped with whipped cream lightly sprinkled with ground cinnamon, if desired. I suggest the cinnamon as it is a blood sugar stabilizer and always a good idea with sweets when it is tasty.

Note: File Photo

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