Different kind of Pumpkin

Apple Butter Pumpkin Pie

Made: November 23, 2011

Ingredients
- 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 nutmeg
- 1/8 teaspoon ground ginger
- 3 eggs; slightly beaten
- 3/4 cup evaporated milk
- 1 unbaked 9-in pie shell

Directions
- Preheat oven to 425 F
- Combine apple butter, pumpkin, brown sugar, salt & spices in a bowl
- Stir in eggs
- Gradually stir in milk, mixing well
- Pour mixture into pie shell
- Bake for 40 minutes or until set

I used a Graham Cracker crust (pre-made) as the last time I made my own crust, it didn't come out too great and I didn't want any mishaps. But I think I'm going to use a normal pie crust next time. It didn't fit with the pie like I thought it would. But for once, my filling actually filled the pie and I didn't have any left over :D

I had a big can of pumpkin (all they had left at any store; oops!) so I froze the rest in a bag. Good to know it will remain good for 12-18 months frozen :D Now I don't have to worry about having too much pumpkin! (Just don't freeze in the can!)

(Recipe from: Food Network)