Pumpkin Apple Pie

by Elizabeth Marchelli

Servings: 6 servings

INGREDIENTS

1/3 cup brown sugar, packed
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup water
2 tbsp. butter or margarine
3 cups tart apples, sliced and peeled
Pastry for a single-crust pie (9-inches)

Pumpkin Layer:
3/4 cup cooked or canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 tsp. ground cinnamon
1/4 tsp. salt
Whipped cream, optional

INSTRUCTIONS

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-inch pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. Bake at 375°F 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.

CHEF COMMENTS

No comments are available.

Tagged: desserts, pies, pumpkinpie add tags

Have you made it? What'd you think?

Log in to review this recipe.