1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream and praline pecans, for garnish
Preheat oven to 425°F. Place unbaked pie shell on a foil-lined baking sheet and set aside.
Combine apple butter, pumpkin, sugar, salt, cinnamon, nutmeg, and ginger in a bowl. Stir in eggs.
Gradually add evaporated milk and mix well. Pour into pie shell.
Bake for about 40 minutes or until set (I had to bake mine an extra 15 minutes).
If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
Serve with sweetened whipped cream, sprinkle with praline pecans, and enjoy!
Source: Paula Deen.
Printed From: Bakergirl.