Pumpkin Dutch Apple Pie

A layer of apples topped with creamy pumpkin sprinkled with a crumble topping. Everyone seems to love this the young to the well experienced, the hims and the hers.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• APPLE LAYER

• 1  unbaked 9-inch deep dish pie pastry (4-cup volume)
• 2  cups  peeled peeled cored thinly sliced apples
• 1⁄4 cup granulated sugar
• 2  teaspoons all-purpose flour
• 1  teaspoon lemon juice
• 1⁄4 teaspoon ground cinnamon

• PUMPKIN LAYER

• 1 1⁄2 cups  pure pumpkin puree
• 1  cup evaporated milk
• 1⁄2 cup granulated sugar
• 2  large eggs, lightly beaten
• 2  tablespoons butter or 2  tablespoons margarine, melted
• 3⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground nutmeg

• CRUMBLE TOPPING

• 1⁄2 cup all-purpose flour
• 1⁄3 cup  chopped walnuts
• 5  tablespoons granulated sugar
• 3  tablespoons butter

Directions

1. FOR APPLE LAYER:
2. Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
3. FOR PUMPKIN LAYER:
4. Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
5. Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
6. FOR CRUMB TOPPING:
7. Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.