Double Pumpkin Pie


  • 1 cup pure canned pumpkin (not pumpkin pie filling)
  • 1/2 cup brown sugar
  • 3/4 tablespoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1 cup heavy cream divided
  • 1 (9-inch) pie shell unbaked
  • 1 (9 oz.) jar Dickinson's® Country Pumpkin Butter
  • Frozen whipped topping thawed
  • Ground nutmeg


  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