Apple Butter Pumpkin Pie

Our last bit of baking on Wednesday was an Apple Butter Pumpkin Pie from AllRecipes. I've had this recipe marked for at least a year now, so I'm glad I got to finally make it. It was so good!! The apple butter really gives the pie a nice boost of flavor. I think I'll make my pumpkin pies this way from now on, actually. Although, I might leave off the streusel topping. While its super yummy and really makes this pie different, Kevin's not crazy about crumbly toppings on things and neither is Carson, so for our preference, I think I'll leave it off next time.

Apple Butter Pumpkin Pie

1 cup canned pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust

STREUSEL TOPPING:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell. Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.

To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.