I wouldn’t consider myself a baker, and I’m not usually one to write about home recipes. But tomorrow night I’m attending a Pie Party Potluck– and when I mentioned the Pumpkin Apple Butter Pie with a Gingersnap Crumble, I started getting recipe requests. So here it is! This is a recipe from the better baker in the family, my mom, who has a talent for creating the best Fall pies.
Pumpkin Apple Butter Pie with Gingersnap Crumble
Pie Filling
1 1/4 cups canned pumpkin
6 Tablespoons applebutter
6 Tablespoons of brown sugar
3/4 cup whipping cream
2 eggs
1 egg yolk
1 Tablespoon of sugar
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Crumble
1/2 cup brown sugar
1/2 cup oatmeal
1 cup crushed gingersnap cookies
4 Tablespoons of butter
4 Tablespoons of flour
Combine all ingredients . Stir until mixture resembles course crumbs.
.
Preheat oven to 350 degrees
In a large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre made or home made)
Bake in Preheated oven for 50-60 min. Or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over pieand bake an additional 15 min.
Enjoy!
Yummy!