Pumpkin Apple Pie

- Serves:
- Units:
16
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ingredients
- 1⁄3 cup brown sugar, packed
- 1 tablespoon cornstarch
- 1⁄2 teaspoon cinnamon, ground
- 1⁄4 teaspoon salt
- 1⁄3 cup water
- 2 tablespoons butter or 2 tablespoons margarine
- 3 cups tart apples, sliced, peeled
- to taste pastry for a double-crust 9-inch pie
-
Pumpkin layer
- 3⁄4 cup canned pumpkin
- 3⁄4 cup evaporated milk
- 1⁄3 cup sugar
- 1 egg
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- to taste whipped cream (optional)
directions
- 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.
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@Dancer
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This is a verbatim ripoff of a recipe published by Taste of Home magazine. It is disappointing. The result is a pie that is neither a good apple pie nor a good pumpkin pie, but a mediocre blend of the two that you wish were just one or the other. Do not waste your time. It's a fair amount of work for something middling -- in the same amount of time you can bake a fabulous pumpkin pie AND a fabulous apple pie.Reply
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