Ingredients
Crust
½ cup of Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
Pumpkin-Apple Butter Filling
1 cup sugar
½ cup brown sugar
1 teaspoon cinnamon
Pinch of nutmeg
1 teaspoon salt
1 cup prepared apple butter
1 cup pumpkin
3 eggs
1 ½ cups half/half
Orange marmalade glaze
2 Tablespoons sugar
4 teaspoons cornstarch
1 cup orange marmalade
2 Tablespoon lemon juice
2 Tablespoons water
Extras
Whipped cream
orange zest
Directions
Crust: Preheat oven to 350. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Set aside.
Pumpkin-Apple Butter Filling: Combine sugars and spices and salt in a medium bowl. Add the apple butter, pumpkin, and eggs and mix until combined. Add the half and half and stir until blended. Pour into pie crust and bake for 45-50 minutes or until a knife comes out clean when inserted in the center. Cool on wire rack for about 2 hours.
Orange marmalade glaze: combine sugar and cornstarch together. Add the marmalade, lemon juice, and water. Cook over medium heat until thick and delicious. Cool.
Spoon cooled glaze on top of pie. Top with whipped cream and orange zest.