Apple Butter Pumpkin Pie

1 c apple butter

1 c canned pumpkin

½ c packed brown sugar

¾ tsp ground cinnamon

¾ tsp ground nutmeg

½ tsp salt

¼ tsp ground ginger

3 eggs lightly beaten

¾ c evaporated milk

1 unbaked pastry shell

Whipped Cream

In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell. Bake at 425* for 35-40 minutes or until set (cover the edges loosely with foil if necessary to prevent over browning). Cool on a wire rack. Garnish with whipped cream. Refrigerate leftovers.