Ready to make something a little different for Thanksgiving, here it is!  My spin on a traditional Pumpkin Pie!

4 eggs

2 cups (about 1 1/2 jars) Muirhead Pumpkin Butter (order from Williams-Sonoma)

2 cups evaporated milk

One 9 inch pre-baked deep-dish pie shell or One Pillsbury Pie Crust, rolled out and placed in a pie pan.

Preheat oven to 325 degrees.  Pre-bake pie crust in pie pan, approximately 20 minutes.  (Make sure you prick the sides and bottom of the dough with a fork and bake it according to the directions on the package.)

In a large bowl, gently whisk the eggs.  Add the Pecan Pumpkin Butter and evaporated milk and whisk until well combined.  Pour into the prebaked pie shell and bake until the center is set, approximately 1 hour and 15 minutes.   At this time, pour on the Almond Amaretto Glaze and spread around with a spatula as evenly as you can.  Bake for an additional 10 minutes.


1/2 cup Karo Syrup with Brown Sugar

1/2 cup sliced almonds

2 T Amaretto

1/2 tsp. cinnamon sugar

Around 15 minutes before the pie is done, mix the Karo Syrup, almonds, Amaretto, and cinnamon sugar in a small saucepan until bubbling.   Reduce heat and stir until it thickens for around 5 minutes.  Set aside until you top the pie, if it gets too hard, reheat on stove.