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 |
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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.
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