PieDay Friday-Apple Butter Pumpkin Pie

There is no dessert that can ever stand up to a pumpkin pie for me. From Libby's classic pumpkin pie to a fluffy pumpkin chiffon to a pumpkin cream pie, they are all winners in my book. This is one stands out above the rest though. When combined together apple butter and pumpkin make a splendid pairing. The apple butter somehow actually makes the pumpkin even more pumpkiny in flavor. The brown sugar and maple syrup are the perfect sweeteners and provide an almost caramel note.  If no one knew that this pie had apple butter and maple syrup in it they would just think that was an amazingly flavorful and delicious pumpkin pie.







Tips:

With a standard 9" pie crust you might have just a little bit of filling left over.
You will notice that the color is more brown than the orange of a classic pumpkin pie due to the additon of apple butter. Take note of this when checking to see if the pie is fully baked, it will look like an overcooked traditional pumpkin pie but it may not be done yet.






Apple Butter Pumpkin Pie



1 can pumpkin puree, 15oz

1 cup apple butter

1/2 cup brown sugar, packed

2 tablespoons maple syrup

3 eggs, lightly beaten

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

3/4 cup evaporated milk

1 unbaked 9" pie crust



Combine all ingredients except pie crust and beat until well incorporated and smooth. Carefully, pour into unbaked pie crust. Bake at 425 degress for 20 minutes, reduce heat to 375 and continue baking for an additional 20-30 minutes or until center has set and filling begins to pull away from sides of crust.

Remove from oven and let cool for 30 minutes before transferring to refrigerator. Chill for 2-3 hours before serving.









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