Here is a deliciously creative way to use our delicious Pumpkin Butter… a Pumpkin Butter Pie!
Pumpkin Butter Pie from The Olde Town Spice Shoppe
1 deep dish frozen pie shell
4 eggs
2 cups (about 1 1/3 jars) Olde Town Spice Shoppe pumpkin butter
2 cups evaporated milk
Remove frozen crust from the package. Let thaw for 15 minutes. Using a fork, gently poke holes in several places on the bottom of the crust. Line the pie crust with parchment paper or aluminum foil and fill with pie weights (if you do not have pie weights you can use dry beans or rice/do not eat these later). Place the pie dish on the cookie sheet in the middle of the oven and bake for 12-15 minutes until the crust is light golden brown. Transfer the pan to a wire rack and let cool for 15 minutes before filling the pie shell. Reduce the oven temperature to 325°F.To make the filling, in a large bowl, gently whisk the eggs. Add the pumpkin butter and evaporated milk and whisk until well combined. Pour the filling into the prebaked pie shell and bake until the center of the pie is set, 1 1/4 to 1 1/2 hours. If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a silicone pie shield. Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate until ready to serve. We suggest adorning with whipped cream and Pumpkin Dust!
Option: Try substituting our Olde Town Spice Shoppe Sweet Potato Pecan Butter instead of Pumpkin Butter