"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple Butter Pumkin Pie Recipe

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This recipe for Apple Butter Pumkin Pie, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Cruz

Category:
Category:

Ingredients:  
Ingredients:  

One 9 inch crust
3 large eggs
1 cup Canned Pumpkin (not pie filling)
1 cup Apple Butter
cup Sugar
1 teasp Salt
2 teasp Cinnamon
teasp Ginger
Pinch Nutmeg
cup Half N Half

Streusel/Crumble Topping:
cup Flour 1/ teasp Salt
cup Sugar stick Cold Unsalted Butter
1 teasp Cinnamon cup Pecan pieces

Directions:
Directions:
Preheat oven to 400 degrees. In a large bowl whisk eggs, pumpkin, apple butter, sugar, salt, cinnamon, ginger and nutmeg, combine well. Stir in half-n-half. Pour into pie shell and place in a 400 degree oven. After 10 minutes reduce heat to 350 degrees. Bake until center of pie no longer trembles and has set, about 35-40 minutes. Remove from oven. Allow to sit 30 minutes at room temperature then transfer to refrigerator. Prepare streusel/crumble by combining flour, sugar cinnamon & salt in a bowl. Using a cheese grater, grate the very cold butter into small pieces and add to flour mix, break into crumbs with your hands, stir in pecans. Spread on a parchment lined cookie sheet and place in a 350 degree oven until fragrant and brown for 15 minutes. Stir mixture half way so baking is even for best results. When cooled store in a plastic bag. Sprinkle generously before serving. Enjoy!

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Very Tasty

 

 

 

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