Pumpkin Apple Pie

Name: Pumpkin Apple Pie
Yield: 6-8 serving(s)
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; 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)

(16)

Recipe by Dancer

People talking

Join In Now Join the conversation!

READY IN:

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction