Pumpkin-Apple Butter Pie

From "Better Homes and Gardens: Christmas Baking 2007" magazine.

The apple butter doesn't shout its presence, but a single bite will let you know there's somthing subtly and delightfully different about this pumpkin pie.

Prep: 30 min. Bake: 55 min + 15 min. Oven: 375 degrees F

Nut Pastry for Double-Crust Pie
(see other recipe)

1 egg
1 T water
Granulated sugar (optional)
1 15-oz can pumpkin
1/2 C packed brown sugar
1/2 C apple butter
1 t ground cinnamon
1/2 t ground ginger
1/4 t salt
1/8 t ground cloves
2 eggs, slightly beaten
1 egg yolk, slightly beaten
1/2 C whipping cream
1/2 C chopped pecans or walnuts
2 T butter, softened
2 T all-purpose flour
2 T packed brown sugar
Sweetened Whipped Cream
(Optional; see other recipe)

1. Preheat oven to 375 degrees F. Line a 9-inch pie plate with a Nut Pastry for Double-Crust Pie circle. Trim pastry to edge of pie plate. Roll remaining dough circle to 1/8-inch thickness. Using tiny cookie cutters or a sharp knife, cut out 1/2 to 1-inch leaf shapes or stars. In a small bowl, beat the 1 egg and the water with a fork. Brush edge of pastry in pie plate. Arrange cutouts around pastry edge. Brush cutouts with egg mixture. If desired, sprinkle with granulated sugar. Set aside.

2. For filling: In a medium bowl, combine pumpkin, the 1/2 cup brown sugar, the apple butter, cinnamon, ginger, salt, and cloves. Add the 2 eggs and the egg yolk; beat with a fork just until combined. Gradually add whipping cream; stir until combined. Spoon into pastry-lined pie plate.

3. To prevent overbrowning, cover the pie edge with foil. Bake for 20 minutes. Remove foil; bake for 20 minutes more. Meanwhile, in a small bowl, combine nuts, butter, flour, and the 2 T brown sugar. Sprinkle over the pie. Bake for 15-20 minutes more or until a knife inserted near the center comes out clean.

4. Cool on a wire rack. Serve or cover and chill within 2 hours. If desired, serve with Sweetened Whipped Cream.

Makes 8-10 servings.