Autumn Apple Butter Pumpkin Pie

• 1 cup apple butter
• 1 cup canned pumpkin
• 1/2 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 3 eggs, lightly beaten
• 3/4 cup evaporated milk
• 1 unbaked pastry shell (9 inches)
• Additional pie pastry, optional
• Whipped cream, optional

1. In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell.
2. Bake at 425u0b0 for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack.
3. If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts if desired.
4. Place on an ungreased
5. . Bake at 400u0b0 for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Refrigerate leftovers.

apple butter, pumpkin, brown sugar, ground cinnamon, ground nutmeg, salt, ground ginger, eggs, milk, pastry shell, pastry, cream

Taken from www.tasteofhome.com/recipes/autumn-apple-butter-pumpkin-pie/ (may not work)