Zen Foodist

Ok, this was supposed to be epic.   Cider Apple Butter Pumpkin pie with Spiced Almond Whipped Cream.

Pie:

• 3/4 cup apple butter
• 1 cup canned pumpkin
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 3 eggs, slightly beaten
• 3/4 cup evaporated milk
• 1 unbaked 9-inch pie shell

Mix, pour into pie shell and bake at 425 for 40 minutes.

Cream:

• heavy whipping cream
• To taste: powdered sugar, almond extract, cinnamon and nutmeg.

So what happened?  Well I think there is too much apple butter in the pie and I didn’t cook it enough.  As you can probably see from the photo, the pie didn’t set.  The pumpkin filling is mushy and falling apart.

And the whipped cream?  It’s over whipped.  Oops.

So the whole thing is a big mess, but you know what, it tasted great.  I’ll probably try this again, because it was that good.