1 cup Apple butter
1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/8 tsp ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-in pie shell (frozen)
Preheat oven to 425 F
-[Use a spoon to mix] Combine apple butter, pumpkin, sugar, salt and spices in a large bowl. Then stir in eggs (which should already be slightly beaten). Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
**You may end up with leftover mixture, I would pour the remaining into a cupcake tin.
**If crust starts to burn, wrap tin foil around the crust and finish baking.
Sweetened Whipped Cream:
1 cup cold heavy cream
2 TBsp confectioners sugar
1/2 tsp pure vanilla extract
-Place cream in medium bowl & beat w/ mixer at medium speed until thick and frothy. While beating add sugar and vanilla and continue to beat until soft peaks form.
-Dust cinnamon over the whipped cream to finish off.
My house spelled heavenly when I made this. Enjoy! Love, Melinda