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Pumpkin Custard Made with Apple Butter (or Applesauce)

Debra Redalia

 

 

I first got the idea for this pie from watching Paula Deen on the Food Network (that indicates how long ago I first made this, as she hasn’t been on the air since 2013). It’s pumpkin pie made with apple butter! I love the way this pie combines the two most popular foods of the season to make a filling that tastes like both apple and pumpkin. Larry loves apples and he loved this pie!

Now I have to tell you that the original image was lost in transition so I made it again a few days ago for the photo. I had a jar of applesauce in the refrigerator that I was going to use for another recipe I didn’t have time to make, so I thought I would just make this recipe with that applesauce. I didn’t realize until I tasted the baked custard that I had used applesauce instead of apple butter!

But! The applesauce version was wonderful. Very light with a bright apple flavor.

Try both versions of this recipe and see which you like best.

This recipe fills a 9-inch pie crust, but I gave up pie crust a long time ago. I just eat the filling, that’s why this is a custard recipe. But you can make it a pie if you have a crust recipe you like.

Makes 8 servings.

Ingredients:

  • 1 cup apple butter OR applesauce*
  • 1 cup fresh roasted pureed pumpkin
  • 1/2 cup unrefined cane sugar, coconut sugar, or another natural sweetener of your choice
  • 1/2 teaspoon salt
  • 1 teaspoon ground  cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3 eggs
  • 3/4 cup heavy cream

* Using half apple butter and half pumpkin gives a flavor that balances both apple and pumpkin. However, if you prefer one over the other, feel free to add more or less of either. Just have the combination of apple butter and pumpkin equal 2 cups.

 

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Combine apple butter, pumpkin, unrefined cane sugar , salt and spices in a bowl (I made it in my food processor and it was very quick).
  3. Stir in the eggs.
  4. Add the milk and mix well.
  5. Pour into the prepared pie shell.
  6. Bake for about 40 minutes. Center should be set.