41. Apple Butter Pumpkin Pie

This is a tangier pumpkin pie with a consistency more like jelly than cheesecake.

INGREDIENTS:

1 1/2 cup pumpkin puree
3/4 cup brown sugar, packed
1 cup apple butter (make sure it is close to the consistency of peanut butter, they are selling the really diluted kind now that has too much water and will ruin your pie..if you have to get the runny kind, simmer on low heat in a saucepan, stirring constantly and watching not to let it burn from high sugar content, to thicken)
pinch salt
1 tsp cinnamon
1/2 tsp ginger
1 tsp nutmeg
3/4 tsp ground cloves
3/4 cup evaporated milk
3 eggs
whipped cream and praline/candied pecans for topping (optional)

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Combine butter, pumpkin, sugar, salt, and spices.
3. Mix in eggs
4. Gradually add evaporated milk.
5. Pour into unbaked pie shell.
6. Cook 40 minutes, check to cover the shell with aluminum foil if it starts getting to brown too quickly (mine did around 20 minutes into the bake)