Tuesday, November 4, 2014

Apple Butter Pumpkin Pie

Now that Halloween is behind us, we can officially move into the 'real' holidays.  The holidays that are centered around food.

Maybe it's because we're living back in Utah again this year, or maybe it's because it snowed yesterday, but whatever the reason, I'm really excited for Thanksgiving and Christmas this year!
The past few years, it's been a little bit lackluster to be totally honest.

There's all the travel and the shopping and the decorating but there was no time to just sit and enjoy it.  Our time at home with family was so limited that it felt rushed and I spent the whole time thinking about when I'd have to head back to work.

This year, it's different.  This year, I'm excited again.  I've already started listening to Christmas music and I plan on fully indulging in every seasonal baked good there is!  Let's start with pumpkin pie, eh?
3 eggs
1 c. pumpkin puree
1 c. apple butter
3/4 c. brown sugar
1 - 5 oz. can evaporated milk
1/3 c. milk
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 pie shell, unbaked
whipped cream

1.  In a large mixing bowl, whisk together eggs, pumpkin, and apple butter until smooth.

2.  Stir in brown sugar, evaporated milk, milk, vanilla and spices.

3.  Pour into a prepared pie shell.  Bake at 400˚ for 50-55 minutes (cover the edges of the crust the last 20 minutes or so to avoid burning).  Cool on a wire rack.

4.  Place a dollop of whipped cream on each serving and sprinkle with cinnamon.  Refrigerate leftovers.

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