Apple Butter is new to me, I don't think I ever saw it before in Texas. But, up here it's a big deal! There is no butter in it, it is like concentrated apple sauce. It is great for spreading on toast or for use in recipes, like this one! Adding it to pumpkin pie really gives the pie a lighter, custard-ier texture. The apples also add a slight tanginess to the richness of the pumpkin filling. It is very subtle; honestly I bet most people wouldn't notice the difference unless you told them there was apple butter in it. But it can be your little secret!
Here is what you'll need in clockwise order: 9 inch pie crust, 3 eggs, 1 cup evaporated milk, 1/2 cup brown sugar, 1 cup pumpkin puree, 1 cup apple butter, 3/4 tsp of ground nutmeg, 3/4 tsp of ground cinnamon, a pinch of ground ginger, and 1/2 tsp of salt. Get a load of that pie crust! Not bad for my first homemade pie crust, eh? Just kidding, it's not my first. Just kidding again, it's not homemade. I bought one of those pie crusts you can roll out into your pan. Plus it's really quite delicious!
Combine apple butter, pumpkin, brown sugar, and spices in a bowl.
After you beat the eggs in a separate bowl, mix them into the pumpkin mixture.
Gradually add the evaporated milk and mix until incorporated. By the way, this picture perfectly documents the Coanda effect.
Pour the mixture into your pie crust. Using a coanda-proof bowl if possible.
You might as well cover the crust with aluminum foil now, because it will be harder to do after the pie pan is hot. The aluminum foil prevents your crust from burning in the oven. Then, put it in your 425 degree oven for 40 minutes or until an inserted knife comes out clean.
Ta-Da! Why wait till Thanksgiving to enjoy Pumpkin Pie?
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