Pumpkin Apple Butter Pie With Gingersnap Crumble - cooking recipe

Ingredients

1 pie crust (homemade or pre-made)
For Filling
1 1/4 cups canned pumpkin
6 tablespoons apple butter
6 tablespoons brown sugar
3/4 cup whipping cream
2 eggs
1 egg yolk
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
For Topping
1/2 cup brown sugar
1/2 cup oatmeal
1 cup gingersnap cookie (crushed)
4 tablespoons butter
4 tablespoons flour

Preparation

Preheat oven to 350 degrees.
Combine all topping ingredients in a bowl. Stir until mixture resembles course crumbs.
In a separate large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre-made or home made).
Bake pie crust and filling in preheated oven for 50-60 minutes, or until a knife inserted 2 inches from the center comes out clean.
Sprinkle streusel topping over pie and bake an additional 15 minutes.
Enjoy!