Barnesville Pumpkin Festival, a 46-year tradition in Belmont County,
provided this recipe for a pie that combines two favorite flavors of
November 2013 Issue
Reader Favorite: Apple Butter Pumpkin Pie
Enjoy two of the season's great flavors in one dessert.
APPLE BUTTER PUMPKIN PIE
Courtesy of the Barnesville Pumpkin Festival
1 cup canned pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1, 9-inch unbaked deep-dish pie crust
Preheat oven to 350 degrees. In a large bowl, combine
pumpkin, apple butter, brown sugar, cinnamon, nutmeg and salt. Stir in
eggs and evaporated milk. Pour into prepared pie shell. Bake 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. Makes 8 servings.
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans
In a small bowl, combine butter, flour and brown sugar. Stir until the mixture resembles coarse crumbs. Stir in pecans.
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