Apple Butter Pumpkin Pie
3 large eggs, beaten
1 cup canned pumpkin
1 cup apple butter
3/4 cup packed brown sugar
1 can (5 oz) evaporated milk
1/3 cup whole milk
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1 unbaked pastry shell
Whipped cream, optional
Preheat oven to 400 degrees. In a medium sized bowl, beat eggs and add rest of ingredients. Blend well. Pour into pie shell. Bake at 400 degrees for 50-55 minutes or until a knife inserted in the center comes out clean. (cover edges loosely with foil during last 30 minutes of baking, if necessary). Cool on wire rack. Garnish pie with whipped cream, if desired.
Serves 8
Corn Pudding
4 large eggs
2 1/2 cups half & half
2 (15 oz.) pkgs. frozen corn, thawed
8 oz. Swiss Cheese, shredded
1/2 cup grated yellow onion
6 Tbsp. all-purpose flour
2 cloves garlic, minced
1 tsp. dried thyme
2 tsp. salt
1 tsp. black pepper
Garnish: thinly sliced chives or green onion tops.
Whisk together eggs and half & half in a large bowl. Pulse corn, in 2 batches, in food processor until coarsely chopped, about 5 times. Add to egg mixture along with cheese, grated onion, flour, garlic, thyme, salt and pepper. Stir to combine. Transfer to a lightly greased 9×13 inch baking dish. Can make and chill up to 2 days in advance. Preheat oven to 350. Bake uncovered, until gol-den and bubbly around edges and center is just about set, about 45 minutes. Let stand 10 minutes before serving. Garnish with chives or green onion tops. Serves 10.
