Apple Butter Pumpkin Pie with Streusel Topping

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 1 cup Solid pack pumpkin

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 cup Evaporated milk

• Condiments

  • 1 cup Lucky leaf apple butter

• Baking & Spices

  • 1/4 cup Brown sugar, packed dark
  • 1/2 cup Brown sugar, dark
  • 1/2 tsp Cinnamon, ground
  • 1/2 cup Flour
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/2 cup Pecans

• Bread & Baked Goods

  • 1 Pillsbury pie crust, Refrigerated

• Dairy

  • 3 tbsp Butter

Found on tidymom.net

Description

Ingredients

• 1 Pillsbury refrigerated Pie Crust
• 1 cup solid pack pumpkin
• 1 cup LUCKY LEAF ® APPLE BUTTER
• 1/4 cup packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 eggs, lightly beaten
• 1 cup  evaporated milk
• 3 tablespoons butter
• 1/2 cup flour
• 1/2 cup dark brown sugar
• 1/2 cup chopped pecans

Directions

• Preheat oven to 375. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. In large bowl combine pie filling ingredients in order given (from pumpkin to evaporated milk) Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. Set aside. Pour filling into into crust lined pie pan. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean. Remove pie from oven and sprinkle streusel over pie filling . Return pie to the oven, cover crust with foil, and bake for an additional 15 minutes. Cool completely, about 1 hour.