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Apple Butter Pumpkin Pie With Streusel Topping

A delicious combination of flavors and texture that just screams "fall" with apple and pumpkin, in a heavenly spiced custard pie. The slightly crisp pecan streusel topping gives a surprising crunch in every bite.

Prep
Cook
Serves 8people
Ingredients
1
Pillsbury refrigerated pie crust
1
cup solid pack 100% pumpkin (pumpkin puree)
1
cup apple butter
1/4
cup dark brown sugar, packed
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
Directions
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.
Streusel topping: In another bowl, combine brown sugar and flour then cut in cold butter until crumbly (using a pastry blender, fork or clean hands for this step). Stir in some chopped pecans and set aside.
5.
Pour filling into crust-lined pie pan. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean.
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.

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