Pumpkin Category Harvest Pumpkin Pie By Amy Freeze Sebring, FL Filling: 1 (15oz) can pumpkin 1 (14oz) can sweetened condensed milk 4 eggs 1 c. apple butter 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp salt 1 tsp vanilla extract 1 c. chopped candied pecans Topping: 8 oz Cool Whip 1/8 tsp nutmeg 1/4 tsp ground ginger 1/2 tsp cinnamon 1 tsp clear vanilla Preheat oven to 425 degrees. In a large bowl, whisk pumpkin, condensed milk, eggs, apple butter, spices, vanilla, and salt until smooth. Pour into prepared crust. Bake at 425 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 20 minutes. Sprinkle with chopped pecans and continue baking for 15 minutes. Cool completely before refrigerating. For topping: Gently fold together all ingredients. Pipe rosettes around edge of pie before serving. (To test custard doneness…stick a wet butter knife into the center of the pie. If it comes out clean, it’s done. If it comes out with custard on it, continue cooking, but re-check for doneness every 5 minutes. Crust: 1/4 cup butter 1/4 cup shortening 1 1/4 cups all purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1 egg yolk 2 tablespoons ice water 1/2 teaspoon vinegar Beat together butter and shortening until smooth and creamy; chill until firm. Sift together flour, sugar and salt in medium bowl. Using fork, cut butter and shortening into dry ingredients until mixture has a course crumb texture. Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate at least 1 hour. Roll out on floured surface, place in pan, crimp edges, and fill.