Apple Butter Pumpkin Pie II

The addition of apple butter gives this reliable pumpkin pie a slightly fruity flavor.


6 to 8 servings


3 eggs
1 cup canned pumpkin
1 cup apple butter
3/4 cup packed brown sugar
1 5 ounce) can (evaporated milk
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, cloves and nutmeg
1 (9 inch) unbaked pastry shell
whipped cream, optional


Preheat oven to 400°F (204°C).

In a large bowl, combine the first seven ingredients. Whisk in salt and spices until well blended. Pour into pastry shell.

Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil during the last 20 minutes if necessary. Cool on wire cooling rack. Garnish with whipped cream if desired.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 55 minutes
Cool Time: 1 hour


Refrigerate leftovers.

Nutritional Information

Amount per serving: Calories 328, Fat 10 g (Saturated Fat 5 g), Cholesterol 92 mg, Sodium 304 mg, Carbohydrate 53 g, Fiber 2 g, Protein 5 g.

Recipe Courtesy Of

Taste of Home

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