1 c. mashed cooked pumpkin
1 c. apple butter
1/3 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
3 eggs
5 oz. can (2/3 c.) evaporated milk
1/3 c. milk
9-inch frozen unbaked pastry shell, thawed
Whipped cream

In a medium mixing bowl, combine pumpkin, apple butter, brown sugar, cinnamon, salt, ginger and nutmeg. Add eggs. With a fork, lightly beat eggs into pumpkin mixture. Stir in evaporated milk and milk. Pour into unbaked pastry shell. Cover edge of shell with foil to prevent overbrowning. Bake in a 375 degree oven 25 minutes. Remove foil; continue baking 25 minutes more or until set.

Cool on wire rack. Serve with whipped cream. Cover any leftover pie and store in the refrigerator. Serves 8.