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Receta Autumn Apple Butter Pumpkin Pie
by Robyn Savoie

Autumn Apple Butter Pumpkin Pie

Two autumn standards—pumpkin and apple—are joined together in this delightful pie. Topped with a crown of golden pastry “leaves,” this dessert is sure to impress.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 1 Cup Homemade Apple Butter (Recipe Attached)
  • 1 Cup Cooked Fresh Pumpkin, Drained In Colander & Cooled
  • 1/2 Cup Packed Light Brown Sugar
  • 3/4 Tsp. Ground Cinnamon
  • 3/4 Tsp. Ground Nutmeg
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Ground Ginger
  • 3 Large Eggs, Lightly Beaten
  • 3/4 Cup Evaporated Milk
  • 1 Pkg. Pillsbury Refrigerated Pie Crust or Your Homemade Recipe

Direcciones

  1. Preheat oven at 425°F
  2. In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell.
  3. Bake at 425°F for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent over browning). Cool on a wire rack.
  4. Garnish with whipped cream if desired. Refrigerate leftovers.
  5. Tip: If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped, pumpkin, ghost or apple cookie cutters. With a sharp knife, score cutouts for detail patterns, if desired. I like to use mini cookie cutters for arranging around the edge of pie. Use egg wash or a filling to adhere the pieces. I'll use regular sized cutter for the center.