Pumpkin Butter Pie with Maple Sauce

This is an adaptation from the Good Housekeeping Cookbook using my pumpkin butter.
No spices needed when using the pumpkin butter.  This is a less dense pie.

One 9 inch unbaked pie shell - see note
3 eggs separated
2 cups pumpkin butter
3/4 cup milk
1-1/2 cup sugar

Prepare pie shell. Heat oven to 400 degress F. Beat egg whites to a soft peak. In another bowl, mix pie ingredients well. Fold in beaten egg whites.

To avoid spills, place pie shell on oven rack and pour in mixture.  Carefully push rack into oven.

Bake 45 to 65 minutes.  Knife inserted will come out firm with only a little pie clinging to it.

Note:
scratch or store bought pie crust
1-1/3 cup flour
Scant 1/2 teaspoon salt
1/4 cup crisco butter flavor
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
3 - 4 tablespoons water
Mix dry ingredients. Mix in fat until mixture resembles coarse bread crumbs. Add 3-4 tablespoons water. Gently mix until just combined. Wrap in plastic wrap and refrigerate for 15 minutes.

Maple Sauce
 1/4 softened butter
3/4 cupconfetioner sugar
1 tablespoon pure maple syrup
1 teaspoon vanilla

Combine ingredients. Mix slowly until sugar is incorporated. Beat 5 to10 minutes until fluffy. Refrigerate until ready to use.