This rich pumpkin pie uses apple butter in the custard and is a holiday favorite.
3 cups canned pumpkin
3 cups (about 30 oz.) MUSSELMAN'S® Premium Apple Butter
3 cups heavy cream or evaporated milk
3/4 cup dark brown sugar
9 large eggs
1 1/2 tsp. ground cinnamon
3/4 tsp. each ground ginger, nutmeg and kosher salt
3 x 9-in. deep-dish pie pastry shell, unbaked
In bowl combine pumpkin, apple butter, cream, brown sugar, eggs, spices and salt; mix until smooth.
Divide evenly among 3 pie shells. Place on sheet pans and bake in 375°F oven for 40-45 minutes or until slightly firm to the touch.
Remove from heat and cool to room temperature on racks.
If, in your oven, pie crust begins to brown excessively, place foil halo over crust edges (cut 9" circles of foil; cut out center leaving 1-inch wide ring of foil).