Imagine a pumpkin pie made with jarred apple butter in place of the usual canned pumpkin. It's the perfect home-baked treat to cap off a cozy autumn supper. Patty suggests sprinkling pecan pieces over the whipped cream or ice cream before serving. We opted for grated fresh nutmeg. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).

Source: Midwest Living

Gallery

Recipe Summary

prep:
30 mins
bake:
1 hr
total:
1 hr 30 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together apple butter, brown sugar, salt, cinnamon and nutmeg. Stir in eggs. Gradually add evaporated milk, mixing well.

    Advertisement
  • Pour mixture into prepared pie crust. Bake in a 350° oven 1 hour to 1 hour 15 minutes, or until a knife inserted near the center comes out clean. Let cool completely on a wire rack. If you like, serve with whipped cream, pecans and/or grated nutmeg.

Nutrition Facts

593 calories; fat 17g; cholesterol 94mg; saturated fat 7g; carbohydrates 103g; mono fat 6g; poly fat 3g; trans fatty acid 1g; insoluble fiber 3g; sugars 73g; protein 8g; vitamin a 388.3IU; vitamin c 1.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 56.3mcg; vitamin b12 0.2mcg; sodium 359mg; potassium 343mg; calcium 134mg; iron 2.3mg.
Advertisement

Reviews

Advertisement