This is the final recipe of the pumpkin pie variety show. Apple butter swirled on top of the pumpkin filling gives an appealing look to an appetizing pie.
Ingredients: Crust: 1/2 cup pecan pieces, finely chopped, 1 1/4 cups graham cracker crumbs, 1/4 cup granulated sugar, 4 tablespoons unsalted butter, melted. Filling: 1 envelope (1/4 ounce) unflavored gelatin, 1 8-ounce package cream cheese, at room temperature, 1/2 cup granulated sugar, 1 tablespoon pumpkin pie spice, pinch of salt, 1 15-ounce can pumpkin puree, 1/2 cup heavy cream, 1/2 cup apple butter.
Instructions: Preheat oven to 350 degrees. Mist a 9-inch pie plate with cooking spray. Make crust: Spread pecans on a baking sheet; toast until nuts are golden and fragrant, about 8 minutes, shaking pan twice (I did mine in a small dry pan on top of the stove). Transfer to a bowl to cool; chop finely.
Mix pecans, graham cracker crumbs, sugar and butter until evenly moistened. Press into pie plate. Bake until edges are golden brown, about 10 minutes. Let cool on a wire rack.
Make filling: In a small bowl, sprinkle gelatin over 1/4 cup cool water; let stand for 5 minutes to soften. Using an electric mixer on medium-high speed, beat cream cheese, sugar, pumpkin pie spice and salt until smooth. Mix in pumpkin puree.
Place bowl of gelatin in a pan of simmering water and warm, stirring, until melted, about 2 minutes. When gelatin is clear and smooth, remove bowl and stir in 1/2 cup pumpkin filling. Fold gelatin mixture into remaining pumpkin filling. In a smaller bowl, whip cream until stiff peaks form, then fold into pumpkin filling. Spoon filling into pie crust and smooth top.
Spoon apple butter around top of filling; press lightly into filling with spoon. Drag a small knife through apple butter in a swirl pattern to create a marble effect, taking care not to hit crust. Chill for at least 3 hours or overnight.
"All you" magazine, Issue 11, Nov. 16, 2012, pg. 91.
"As easy as pie!"
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