Recipe by tasb
Here is another edit of a Better Homes & Gardens recipe. I tried this Thanksgiving 2006 and I liked it the apples were still nice and crunchy
Top Review by pennasnowgirl
Made this from a TOH recipe several years ago. took to a work potluck. Everyone sort of tiptoed around it, until the first brave soul tasted it. Everyone really liked it and nothing was left. Have subbed canned apple pie filling or cooked my apples on stove top to get a softer filling, depending on who I'm making it for.
- 1 pastry for single-crust pie
- 2 eggs, slightly beaten
- 2 cups fresh pumpkin puree
- 1⁄4 cup half-and-half or 1⁄4 cup light cream or 1⁄4 cup milk
- 3⁄4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground allspice
- 1⁄4 teaspoon ground ginger
- 3 small gala apples, sliced thin
Directions See How It's Made
- Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry. Trim; crimp edge as desired.
- In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
- Lay apple slices in pie pastry and pour pumpkin mixture into pastry-lined pie plate, To prevent over-browning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes.
- Remove foil. Bake for 40 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.