Prep 0 mins
Cook 0 mins
- 78.07 ml brown sugar, packed
- 14.79 ml cornstarch
- 2.46 ml cinnamon, ground
- 1.23 ml salt
- 78.07 ml water
- 29.58 ml butter or 29.58 ml margarine
- 709.77 ml tart apples, sliced, peeled
- 0 to taste pastry for a double-crust 9-inch pie
- 177.44 ml canned pumpkin
- 177.44 ml evaporated milk
- 78.07 ml sugar
- 1 egg
- 2.46 ml ground cinnamon
- 1.23 ml salt
- 0 to taste whipped cream (optional)
- In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil.
- Add apples.
- Cook and stir for 4 minutes.
- Place pastry in a 9-in.
- pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.
- Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean.
- If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning.
- Cool completely.
- Garnish with whipped cream.
This recipe intrigued me. So-o-o I put it together last night. I used Gala apples, since that was what I had on hand. We did find the pie different and enjoyed it, but think Granny Smith apples would have made a big difference and that is what I will use next time. I also think I will make more of the pumpkin mix for the next pie. Thank you so much for sharing the recipe!
This was something different, I have to say. The firmness of the apples contrasted nicely with the smoothness of the pumpkin. I was confused as to why the ingredients specify pastry for a double-crust pie when apparently you only use one of the crusts and could easily simply buy a pie crust in the pan.
I'm going to give this 4 stars only because of the confusion about the crust. Really good flavor, you can't go wrong with this combo. I did add vanilla and ginger to the pumpkin mixture.