Pecan Apple Butter Pumpkin Pie

PIE INGREDIENTS

• 1 refrigerated pie crust (we used Pillsbury)
• 1 cup 100% pumpkin (pumpkin puree)
• 1 cup Blackberry Patch Pecan Apple Butter
• 1/4 cup packed dark brown sugar
• 1/4 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 eggs, lightly beaten
• 1 cup evaporated milk

STREUSEL TOPPING

• 3 tbsp butter
• 1/2 cup flour
• 1/2 cup dark brown sugar
• 1/2 cup chopped pecans

This recipe is adapted from Tidy Mom's Apple Butter Pumpkin Pie recipe to include our Pecan Apple Butter. 

1. Preheat oven to 375° F.
2. Place pie crust in a 9-inch glass pie pan and flute edges.
3. In a large bowl combine pie filling ingredients in order given (from pumpkin to evaporated milk)
4. Pour filling into crust-lined pie pan. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean.
5. While pie cooks, in another bowl, combine brown sugar and flour then cut in cold butter until crumbly (using a pastry blender, for or clean hands for this step). Stir in chopped pecans and set aside. 
6. Remove pie from oven and sprinkle streusel over pie filling.
7. Return pie to the oven, cover crust with foil, and bake for an additional 15 minutes.
8. Cool completely, at least 2 hours before serving.

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