Combine pie filling, cranberries and walnuts; mix well. Spoon evenly into crust and place second crust on top. Fold two crusts together; seal and crimp edges. Cut several small slits in the top crust to allow steam to escape. Bake at 425 F for 35 to 40 minutes. Transfer to a wire cooking rack; cool completely.

Prepare icing by beating together butter, sugar and flour with electric mixer. Add milk, vanilla and cinnamon; beat well. Additional milk may be added to reach desired consistency. Spread icing evenly over cooled pie.

Apple Butter Pumpkin Pie

• Filling:
  • 1 cup solid pack pumpkin
  • 1 cup Musselman's Apple Butter
  • 1/4 cup packed dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 eggs, lightly beaten
  • 1 cup undiluted evaporated milk
  • 9 -inch frozen pie shell, thawed

• Streusel Topping:
  • 3 tablespoons butter
  • 1/2 cup flour
  • 1/3 cup dark brown sugar
  • 1/3 cup chopped pecans

Preheat to 375 F. Combine filling ingredients in order given; pour into pie shell. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean. Combine streusel ingredients and top pie. Bake for an additional 15 minutes.

Turkey Apple Butter Glaze

To make your holiday turkey moist and succulent, try a musselman's Apple Butter glaze:

Prepare turkey as normal

Brush entire bird with 10-12 ounces apple butter

Cook as directed

Reapply another 10-12 ounces apple butter during baking.