My mother makes this delicious variant of Pumpkin Pie every Thanksgiving. Sure, there's always a regular pumpkin pie or two, just to be safe, but usually there are more of these, and they always go faster. If you get used to eating this, then it becomes really easy to suddenly find pumpkin pie just isn't as yummy as it used to be.

Apple Butter Pumpkin Pie

1 C canned pumpkin (or the equivalent in fresh pumpkin)
1 C apple butter
1/4 C packed brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
3 eggs, slightly beaten
1 C evaporated milk
1 9" deep dish pie shell

Streusel Topping

3 T shortening
1/2 C flour
1/3 C brown sugar
1/3 C chopped pecans

Preheat the oven to 375 degrees Fahrenheit.

Combine all of the streusel topping ingredients, and set aside. Combine the other ingredients, mix well, and pour into the pie shell. Bake 50 to 60 minutes, until the pie has set.

After removing the pie from the oven, immediately top with the streusel, and let cool.

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