Two classic apple butter pumpkin pie recipes from the ’70s

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Two classic apple butter pumpkin pie recipes from the '70s

Classic apple butter pumpkin pie recipe


1 unbaked 9-inch pie shell
1 cup apple butter
1 cup cooked or canned pumpkin
1/2 cup brown sugar, firmly packed
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/8 teaspoon ginger
3 eggs slightly beaten
3/4 cup evaporated milk


Combine apple butter, pumpkin, sugar, salt and spices. Add eggs; mix well. Add milk gradually; mix. Pour into pie shell. Bake in hot oval (425 dgrees) about 40 minutes. This won ’t weep when out and it is wonderful served slightly warm.

Old-fashioned apple butter pumpkin pie recipe

Top each serving with a spoonful of softened vanilla ice cream


1 cup canned or mashed cooked pumpkin
3 slightly beaten eggs
1 6-ounce can (2/3 cup) evaporated milk
1 cup apple butter
3/4 cup brown sugar
1/3 cup milk
1/2 teaspoon salt
1 9-inch unbaked pastry shell
1/2 teaspoon ground cinnamon


Thoroughly combine pumpkin, apple butter, brown sugar, salt, and cinnamon. Blend in eggs, evaporated milk, and milk. Turn into unbaked pastry shell. Bake in 400 F oven for 45 to 50 minutes or till knife inserted just off-center comes out clean. Cool.

Apple Butter Pumpkin Pie 1972

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