A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.
Ingredients
- canned pumpkin puree: 1 cup
- apple butter: 1 cup
- dark brown sugar: 0.25 cup
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.5 tsp
- salt: 0.25 tsp
- eggs: 3 piece (beaten)
- evaporated milk: 1 cup
- unbaked deep dish pie crust: 1 piece (9 inch)
- butter: 3 Tbsp
- all-purpose flour: 0.5 cup
- dark brown sugar: 0.33333 cup
- pecans: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
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Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
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To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.
