(recipe and image courtesy of Dickinson’s Country Pumpkin Butter)




  1. HEAT oven to 400°F. Mix pumpkin, sugar, cinnamon, nutmeg, salt and eggs in large bowl. Blend well. Add 1/2 cup of heavy cream to mixture and blend. Pour into pie shell. Bake 40 minutes. Allow pie to cool.
  2. BEAT remaining 1/2 cup cream and spread on cooled pie. Spread pumpkin butter over whipped cream and chill. Garnish with whipped topping, nutmeg and mint leaves, if desired.

Yield: 8 servings