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      RECIPE TITLE "Apple Butter-Pumpkin Pie Recipe"
    Source: Cooking at a Glance - Pies & Pastries,
    Courtesy of: Cooking.com

    yields Makes 8 servings time--- difficultyeasy

    Apple butter lends its fruity flavor to this harvest pie. If you have pumpkin pie spice on hand, use 2 teaspoons of it in place of the cinnamon, ginger, and nutmeg called for in the recipe. To make the leaf decoration shown here, prepare pastry for a double-crust pie.

      RECIPE INGREDIENTS

    1 cup canned pumpkin
    1 cup apple butter
    1/3 cup sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    3 eggs
    One 5-ounce can evaporated milk (2/3 cup)
    1/2 cup milk

    Pastry for Single-Crust or Double-Crust Pie
    whipped cream (optional)

    Pfaltzgraff 2-pc. Perfect PieNew Perfect Pie Plate Set, Gold
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      RECIPE METHOD

    In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a rotary beater or wire whisk till combined. Gradually stir in evaporated milk and milk; mix well.

    Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp a high pastry edge or attach leaf-shaped cutouts. Pour pumpkin mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake about 25 minutes more, or till a knife inserted near center comes out clean. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. If desired, serve with whipped cream.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes 8 servings
    Facts per Serving
    Calories: 305 Fat: 11g Carbohydrates: 44g
    Cholesterol: 82mg Sodium: 128mg Protein: 7g
    Fiber: 2g % Cal. from Fat: 32% % Cal. from Carbs: 58%

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