I have a cup of brown sugar. All right, so we got a pumpkin, a brown sugar and three eggs in there, and I’m going to add a cup of apple butter, and this is what makes, smells so good. This is what makes juice pie a little different from the average pumpkin pie and I’m going to add a buttercup, and this is going to give a wonderful flavor, I will add just a pinch of salt to it now, and I’m going to add a little ginger, a little cinnamon and a little fresh graded nutmeg.

All right, now all I got to do to this pie is add the evaporated milk to it, you can see how simple it is. We just going to blend that in, and then I’m going to bake it for about forty minutes, and then when it comes out of the oven I’m going to take those pray land pecans, and I’m going to kind a crush him up, and just put him all over the top. So this looks really, really good. Now I’m going to pour that into unbaked pie shell, and I’m using just a frozen shell from the grocery store from your freezer section.

So I’m going to put this in the oven and the recipe calls for about forty minutes in a pre heated 425 degree oven. Now depending on your oven, you may find that that’s a little hot, so if your crusts just getting too brown run some thin foil around it so, it won’t burn your crust and lower your temperature.

Look at this wonderful apple butter pumpkin pie and you want me to teach your trick girls. I’m going to come in and I’m going to pull a little piece out of this pie, just like that.

It’s just different from a regular pumpkin pie, it’s almost hard for me to describe, but it’s delicious, but let me tell you why it was all right that I stepped that spoon in there middle of that pie like that? Because after it cools I’m going to frost him with my sweet and whipping cream, and then I’m going to top him with those wonderful pray ling pecans that I got from the peanut shop, and when that clotted, no one will ever know that I have been in it. I’m pretty good aren’t I?

Just about the yummiest apple butter pumpkin pie, you have ever tasted.