Paula Deens Apple Butter Pumpkin Pie Recipes

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.

Steps:

• Preheat oven to 425°F
• Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
• Stir in eggs.
• Gradually add milk and mix well.
• Pour into pie shell.
• Bake for about 40 minutes or until set.
• Garnish with whipped cream and maybe some pecans.

Steps:

• Combine apple butter, pumpkin, sugar, salt & spices in bowl.
• Mix well.
• Stir in beaten eggs.
• Add milk slowly and mix well.
• Pour into unbaked pie shell.
• Bake in 425º oven 40 minutes or until set.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
• 3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
• 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Steps:

• Preheat the oven to 350 degrees F.
• Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
• (I dispensed with lining the pie tin with foil and weights. I pricked the bottom and sides lightly and baked for 10 minutes until the crust was begining to turn golden brown. I made a shield with foil for the edges of the crust and then filled and baked pie).
• For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
• Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Steps:

• Mix all ingredients with a whisk til combined. Pour into pie shell and place carefully in preheated 350° oven. Bake for 55 minutes and add streusel topping. Bake an additional 15 minutes. Cool and serve with whipped topping, fresh whipped cream, or ice cream.
• Note: I use my food processor to make the topping. Just throw all ingredients for topping in processor bowl, and process till mealy. Don't even have to chop the nuts!

Steps:

• Preheat oven to 425 degrees F.
• Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.