The Barnesville Pumpkin Festival, a 46-year tradition in Belmont County, provided this recipe for a pie that combines two favorite flavors of fall.

APPLE BUTTER PUMPKIN PIE
Courtesy of the Barnesville Pumpkin Festival

1 cup canned pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1, 9-inch unbaked deep-dish pie crust

Preheat oven to 350 degrees. In a large bowl, combine pumpkin, apple butter, brown sugar, cinnamon, nutmeg and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell. Bake for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes. Makes 8 servings.

Streusel Topping

3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans

In a small bowl, combine butter, flour and brown sugar. Stir until the mix­ture resembles coarse crumbs. Stir in pecans.

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