Ingredients
Dough for single-crust pie3 large eggs, lightly beaten1 cup canned pumpkin1 cup apple butter3/4 cup packed brown sugar1 can (5 ounces) evaporated milk1/3 cup 2% milk1 teaspoon vanilla extract1/2 teaspoon salt1/2 teaspoon ground cinnamon1/8 teaspoon each ground ginger, cloves and nutmegWhipped cream, optional
Preparation
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust.
Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.
