1 cup canned pumpkin
1 cup Harvest Crafters Apple Butter
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
2/3 cup canned evaporated milk
1/2 cup milk
Pastry for Single-Crust Deep Dish Pie
* Whipped Cream (optional)

In a large mixing bowl combine pumpkin, Harvest Crafters Apple Butter, sugar, cinnamon, ginger and nutmeg.

Add eggs; beat lightly with a rotary beater or wire whisk till combined.
Gradually stir in evaporated milk and milk; mix well.

Prepare and roll out pastry as directed. Line a 9-inch deep dish pie plate with pastry or crimp a high pastry edge on a regular 9-inch pie plate.

To prevent over browning, cover edge of pie with foil. Bake in preheated 375 F for 25 minutes.

Remove foil and bake about 25 minutes more, or until a knife inserted near centre comes out clean.

Cool on a rack for 1 hour. Chill 3-6 hours before serving.

Store in the refrigerator.
Serve with whipped cream if desired.