Pumpkin Apple Pie

Saudie's Note:

This is one of my favorite Thanksgiving pies. I love the change from regular pumpkin pie. For a milder taste you can use cooked/pureed carrots instead of pumpkin. Delicious both ways.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Serves: 6-8

Yield: 1.0 9inch pie

• 1⁄3; cup packed brown sugar
• ½ teaspoon apple pie spice or ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons butter
• 1 tablespoon minute tapioca
• 1⁄3; cup water
• 3 cups sliced peeled tart apples
• 1 pastry for single-crust pie (9-inch)

PUMPKIN LAYER

• ¾ cup pumpkin , cooked or canned
• ¾ cup evaporated milk
• 1 egg
• 1⁄3; cup brown sugar
• ½ teaspoon pumpkin pie spice or ½ teaspoon cinnamon
• ¼ teaspoon salt
• Cool Whip

Directions:

1. In a saucepan, combine brown sugar, tapioca, cinnamon, and salt.
2. Add water and butter; bring to a boil.
3. Add apples.
4. Cook and stir 4-5 minutes.
5. Place pastry in a 9" pie plate; add apple mixture.
6. In a bowl, whisk pumpkin, milk, brown sugar, egg, cinnamon, and salt until smooth; pour over apple layer.
7. Flute the edge of the pie crust.
8. Bake at 350°F for 45-50 minutes, or until a knife inserted near centre comes out clean.
9. Cool completely.
10. Garnish with Cool Whip.
11. Store in the refrigerator.