Apple Butter Pumpkin Pie (Country Living)
Oven Temp: 425
1 cup(s) apple butter
1 cup(s) (solid-pack) pumpkin
1/2 cup(s) brown sugar, packed
1/2 teaspoon(s) salt
3/4 teaspoon(s) ground cinnamon
3/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground ginger
3 eggs, beaten
3/4 cup(s) evaporated milk
1 (9-inch) unbaked pie shell
1 egg white, beaten
(optional) whipped cream, for garnish
Adjust oven rack to lowest position. Preheat oven to 425ºF. Combine apple butter, pumpkin, brown sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well, using electric mixer. Brush pie shell with egg white, coating lightly; discard remaining egg white.
Pierce holes in bottom of crust with a fork. Pour apple-butter mixture into prepared pie shell; bake 15 minutes, then lower oven temperature to 350ºF. Bake 35 minutes more until center is slightly puffed and jiggles a little bit when pan is tapped.
Cool until still slightly warm on wire rack. Serve with whipped cream and a dusting of cinnamon, if desired.