FOOD - APPLE BUTTER PUMPKIN PIE

Thanksgiving has always been a semi-sad and joyous time of the year for me.  Sad because I never get to spend it with my family (Hawaii it too far and expensive for a long weekend), but happy because I get to experience the holiday in cold weather with friends or with my boyfriend and his family like I did this year.  He's from upstate New York, so although its not a super long way for us, its difficult to bring a lot of food up with us.  This year I made an apple butter pumpkin pie, rosemary parker house rolls (recipe here), and salted caramel chocolate chip cookies.

The pie was definitely the star of three!

This picture does not do the pie any justice :(

What you will need:

- 1 9 inch graham cracker pie crust (I used store bought)

Pie filling:

- 1 cup apple butter (from here)

- 1 cup canned pumpkin (not pumpkin pie filling)

- 3 eggs

- 1/2 cup sugar

- 1 tsp salt

- 2 tsp cinnamon

- 1/2 tsp ginger

- Pinch of fresh nutmeg 

- 3/4 cup evaporated milk

Crumble Topping:

- 1/2 cup flour

- 1/2 cup brown sugar (I used dark, but I would recommend using light)

- 1 tsp cinnamon

- 1/4 tsp salt

- 1/2 stick cold butter

Preheat the oven to 400°F.  In a large bowl or stand mixer whisk eggs thoroughly.  Add in pumpkin, apple butter, sugar, salt, cinnamon, ginger, and nutmeg.  Add evaporated milk.  Pour in pie shell and bake for 10 minutes.  Lower heat to 350°F and bake for another 40 to 45 mins until the center is no longer giggly.  Cool at room temperature for at least 30 mins then transfer to the refrigerator.

While cooling make the crumble.  Combine dry ingredients.  Add cold butter and work with hands into small clumps.  Spread evenly onto a parchment paper covered cookie sheet and bake for 15 mins at 350°F.  Let cool and sprinkle on pie.