Pumpkin Apple Butter Pie With Gingersnap Crumble

• 1 pie crust (homemade or pre-made)
• For Filling
• 1 1/4 cups canned pumpkin
• 6 tablespoons apple butter
• 6 tablespoons brown sugar
• 3/4 cup whipping cream
• 2 eggs
• 1 egg yolk
• 1 tablespoon sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• For Topping
• 1/2 cup brown sugar
• 1/2 cup oatmeal
• 1 cup gingersnap cookie (crushed)
• 4 tablespoons butter
• 4 tablespoons flour

1. Preheat oven to 350 degrees.
2. Combine all topping ingredients in a bowl. Stir until mixture resembles course crumbs.
3. In a separate large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre-made or home made).
4. Bake pie crust and filling in preheated oven for 50-60 minutes, or until a knife inserted 2 inches from the center comes out clean.
5. Sprinkle streusel topping over pie and bake an additional 15 minutes.
6. Enjoy!

pie crust, pumpkin, apple butter, brown sugar, whipping cream, eggs, egg yolk, sugar, vanilla, nutmeg, cinnamon, ginger, ground cloves, salt, brown sugar, oatmeal, cookie, butter, flour

Taken from www.food.com/recipe/pumpkin-apple-butter-pie-with-gingersnap-crumble-512492 (may not work)