APPLE BUTTER-PUMPKIN PIE W/PECAN CRUNCH

APPLE BUTTER-PUMPKIN PIE W/PECAN CRUNCH image

Number Of Ingredients 16

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1 Unbaked, single crust pie shell
PECAN TOPPING:
2/3 cup packed brown sugar
3 Tbsp butter or margarine, melted
1/4 tsp ground nutmeg
1 cup chopped pecans
PUMPKIN FILLING
3 eggs
1 cup canned solid-pack pumpkin
1 cup apple butter
1/2 cup granulated sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
pinch of ground allspice
1 cup heavy cream

Steps:

Preheat oven to 375. Put pie shell in freezer for 20 minutes. For topping, in medium bowl, combine brown sugar, butter, and nutmeg. Stir in pecans. Set aside. In large bowl, whisk eggs, then beat in pumpkin, apple butter, granulated sugar, cinnamon, ginger, salt, and allspice until blended. Whisk in cream until smooth. Turn filling into pie shell. Bake 45 minutes, or until filling is just set and knife inserted 2" from center comes out clean. Cool on wire rack. Preheat broiler. Sprinkle topping evenly over pie. Cover edges of crust with foil. Broil 7" from heat for 1-1/2 minutes, or until topping is golden and sugar is dissolved. Cool slightly on wire rack.