Honey Apple Butter Pumpkin Pie

I have been craving for pie lately. Not the fruit or berry kind that I`ve been seeing around lately, since it`s summer. (Though, I am itching to make a fruit cobbler.) But, the savory pumpkin or apple pie. Yeah, it`s not Thanksgivings or Christmas...I just crave for these kinds of pie all year around. Kind of like ice cream. :)

I discovered this recipe in a Taste of Home special issue and instead of just making a pumpkin pie...they added apple butter into the mix. APPLE + PUMPKIN? Both of which I happened to be craving for. Perfect match. It`s like kismet, almost!

I couldn`t find regular apple butter...but that could be because I was too lazy to go to any other grocery store. LOL. So, I was like, why not just use honey apple butter?

I thought it added a really nice addition to add the honey apple butter and  it was a different take on classic pumpkin pie. The honey apple butter made the pumpkin pie sweeter, but you can still taste the spices from regular pumpkin pie! It didn't satisfy my apple pie craving, since apple pie`s texture and taste is different, but I sure didn`t have any more pie cravings!

Honey Apple Butter Pumpkin Pie

Adapted: (slightly) Taste of Home 2011 Fall Baking Issue

Yields: 8 slices

Level: Easy

Total Time: 45-50minutes

(Print Recipe)

Materials Needed:

-          9in pie plate

-          Parchment paper

-          1 small bowl

-          1 large bowl

-          2 Whisks

-          Aluminum foil

Ingredients:

§  1 cup honey apple butter (got this from Trader Joe’s)

§  1 cup canned pumpkin

§  ½ cup brown sugar

§  ¾ teaspoon ground cinnamon

§  ¾ teaspoon ground nutmeg

§  ¼ teaspoon ground ginger

§  ½ teaspoon salt

§  3 large eggs

§  ¾ cup evaporated milk

§  1 9-inches unbaked pie dough + more if you want to make a decorative crust (either frozen, thawed, or you can make your own pie dough)

Directions:

1.      Preheat oven to 425°F

2.      If not already done so, place the pie dough on the pie plate and trim/pinch edges to form the crust. If you wish to make the crust as pictured, use the extra pie dough and roll them into small round balls about the same size until it covers around the edge of the pie crust.

3.      In  the small bowl, lightly beat the 3 eggs with the whisk and set aside

4.      In the large bowl, combine the apple butter, canned pumpkin, brown sugar, cinnamon, nutmeg, ginger and salt

5.      Add the lightly beaten eggs into the large bowl

6.      While still mixing pie filling, gradually add in the evaporated milk, beat until the filling is combined and smooth

7.      Pour filling into the prepared pie shell. To protect the pie crust from over burning, cover the edges, all around, with the aluminum foil.

8.      Bake for 35-40 minutes until set and then cool on a cooling rack

Enjoy~