This rich pumpkin pie uses apple butter in the custard and is a holiday favorite.
Servings: makes 24 servings
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
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).