Holiday Recipe Guide 2009

Ruth Johannes, Scottsbluff, NE

1 C solid packed pumpkin

1 C apple butter

¼ C packed dark brown sugar

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp salt

3 eggs slightly beaten

1 C undiluted evaporated milk

Unbaked 9” piecrust

In large bowl, combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg and salt. Add eggs and evaporate milk. Mix until well blended. Pour into piecrust. Bake in preheated 375° oven 50-60 minutes or until toothpick comes out clean. Sprinkle with crumble topping, bake an additional 15 minutes.

Crumble Topping:

In small bowl, combine ½ cup all-purpose flour, 5 tablespoons sugar, 3 tablespoons butter or margarine and ½ cup chopped pecans. Blend until crumbly.

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