Apple Butter Pumpkin Pie

Judd Pilosso

Apple Butter Pumpkin Pie

1 cup(s) Apple Butter
1 cup(s) (solid-pack ) Pumpkin
1/2 cup(s) Brown Sugar, packed
1/2 teaspoon(s) Salt
3/4 teaspoon(s) Ground Cinnamon
3/4 teaspoon(s) Ground Nutmeg
1/8 teaspoon(s) Ground Ginger
3 Eggs, beaten
3/4 cup(s) Evaporated Milk
1 (9-inch ) Unbaked Pie Shell
1 Egg White, beaten (optional)
Whipped Cream , for garnish

Directions
Adjust oven rack to lowest position. Preheat oven to 425ºF. Combine apple butter, pumpkin, brown sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well, using electric mixer. Brush pie shell with egg white, coating lightly; discard remaining egg white.

Pierce holes in bottom of crust with a fork. Pour apple-butter mixture into prepared pie shell; bake 15 minutes, then lower oven temperature to 350ºF. Bake 35 minutes more until center is slightly puffed and jiggles a little bit when pan is tapped.

Cool until still slightly warm on wire rack. Serve with whipped cream and a dusting of cinnamon, if desired.
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