Prep 20 mins
Cook 50 mins
This is from Penzeys Spices Holiday 2005 catalog. I am not really a fan of apple or pumpkin pie as they seem to be over spiced, but this blend of the two is a perfect example of how two wrongs can make a right in my book.
- 1 (9 inch) pie crusts
- 1⁄3 cup brown sugar, firmly packed
- 1 tablespoon arrowroot
- 1 teaspoon cinnamon, divided
- 1⁄2 teaspoon salt, divided
- 1 teaspoon vanilla extract
- 1⁄3 cup water
- 2 tablespoons butter
- 3 cups granny smith apples, peeled & sliced about 1/8 inch thick
- 3⁄4 cup canned solid-pack pumpkin
- 3⁄4 cup evaporated milk
- 1⁄3 cup sugar
- 1 egg, beaten
- Preheat oven to 375°F.
- Place prepared crust into pie plate.
- In a large skillet, combine the brown sugar, arrowroot starch, 1/2 tsp cinnamon and 1/4 tsp salt. Add the vanilla, water and butter and bring to a boil, stirring constantly. This mixture will create a caramel-like sauce. Add the apples and cook over medium heat for 5 minutes, stirring constantly.
- Pour the mixture into the prepared crust and set aside.
- In a medium mixing bowl, whisk together the pumpkin, evaporated milk, sugar, egg and the remaining cinnamon and salt.
- Pour over the apple layer.
- Bake for 50 minutes or until an inserted knife comes out clean.
- Serve with whipped cream and enjoy.
- Refrigerate the leftovers if there are any.