Oh yeah...you're drooling. I just know it. Here's the recipe...go ahead and take all the credit.
|1 cup canned pumpkin|
|1 cup apple butter|
|1/3 cup sugar|
|1 teaspoon ground cinnamon|
|1/2 teaspoon ground ginger|
|1/2 teaspoon ground nutmeg|
|One 5-ounce can evaporated milk (2/3 cup)|
|1/2 cup milk|
|Pastry for Single-Crust or Double-Crust Pie|
|whipped cream (optional)|
In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a rotary beater or wire whisk till combined. Gradually stir in evaporated milk and milk; mix well.
Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp a high pastry edge or attach leaf-shaped cutouts. Pour pumpkin mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake about 25 minutes more, or till a knife inserted near center comes out clean. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. If desired, serve with whipped cream.