Apple Butter Pumpkin Pie with Streusel Topping with Gluten Free Substitutions

Apple Butter Pumpkin Pie with Streusel Topping with Gluten Free Substitutions

Ingredients

  • 1 Pillsbury refrigerated Pie Crust (GF use GF Pie Crust)
  • 1 cup solid pack pumpkin
  • 1 cup Apple Butter
  • 1/4 cup packed dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 eggs, lightly beaten
  • 1 cup undiluted evaporated milk
  • 3 tablespoons butter
  • 1/2 cup flour (GF use Domata)
  • 1/2 cup dark brown sugar
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 375.
  2. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  3. In large bowl combine filling ingredients in order given
  4. Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. Set aside.
  5. Pour filling into into crust lined pie pan. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean.
  6. Remove pie from oven and sprinkle Streusel over pie filling .
  7. Return pie to the oven, cover crust with foil, and bake for an additional 15 minutes.
  8. Cool completely, about 1 hour.