Thankful For Apple Butter Pumpkin Pie
Can you taste the succulent turkey coming your way? How about the tang of the cranberry sauce or the savory flavors of the stuffing? Then, and this is my favorite part, are your eyes growing wider with anticipation with the thought of pumpkin pie being served with a dollop of whipped cream? I’m so ready for Thanksgiving Thursday.
Sure, our second wedding anniversary falls on Wednesday and is important too but there isn’t a treasured meal associated with this occasion. Well, mine doesn’t have one. I don’t even know what we’re doing besides prepping for the arrival of my family from Indiana to our cold, blustery Minnesota town. They are taking us out for our anniversary Friday and I’m still not really sure where to go because I’m that focused on the delicious Thanksgiving dinner.
Before that day, I wanted to share a twist on the classic pumpkin pie with this recipe for a very tasty and easy apple butter pumpkin pie. Last year’s pumpkin pie contained a streusel topping and was the best I’d had in memory. I’m doing that one again this year. But this one almost changed my mind.
I made my own apple butter in my slow cooker days before without any intention to make this pie. Purely kismet. The apple butter recipe is below but you don’t have to make your own or make it in a slow cooker. Here’s an apple butter recipe for the stovetop from Carolina B. through Heidi at 101 Cookbooks. Use your trusted pie crust recipe (which could be store-bought).
Just to let you know, I will not be posting for about a week and things are not working on my website as they should (you can probably see some of those things) since updating…all issues to work on over a break. Greg and I wish you a happy Thanksgiving and restful time off! To anyone shopping on Black Friday, be careful and do tell me about your finds. I love a good deal.[/donotprint]
Apple Butter Pumpkin Pie from Paula Deen
1 cup apple butter (slow cooker recipe below)
1 cup canned unsweetened pumpkin puree
1/2cup brown sugar
½ tsp salt
¾ tsp ground cinnamon
1/8 tsp ground ginger
3 eggs, slightly beaten
¾ cup evaporated milk
9-inch unbaked pie crust
whipped cream to top
Preheat the oven to 425F.
Combine all of the ingredients in a large bowl. Mix well and pour into the unbaked pie crust. Bake about 40 minutes or until the center still jiggles a bit. The pie will continue to cook outside of the oven. Allow to cool and set for about an hour. Check the oven a few times to make sure the crust isn’t burning during baking. If it is, top the crust with aluminum foil. Serve with whipped cream.
Slow Cooker Apple Butter
Makes about 4 cups
1 cup brown sugar
½ cup honey
¼ cup apple cider
1 tbsp ground cinnamon
¼ tsp ground cloves
1/8 tsp ground ginger
10 medium apples of your choice, peeled, cored and cut into chunks (about 2 ½ lbs.)-a variety of apples makes a more complex flavor
Combine all of the ingredients in your slow cooker and cover on low. Cook for 4 to 6 hours or until apples are very tender. Pulse with a food processor, hand blender or mash by hand. I skipped placing it through a fine mesh sieve because I think it’s a waste of apple. Add the mixture back to the slow cooker for another hour on low so that it thickens and melds into a beautiful, thick sauce. Place in jars and refrigerate for up to a week. Serve with toast, pork chops, over ice cream, spread on muffins and…you get the idea. This makes a lovely gift.