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Crumb-Topped Apple & Pumpkin Pie

“This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house.” Trisha Fox - Plainfield, Illinois

10 ServingsPrep: 35 min. Bake: 50 min. + cooling

Ingredients

1 sheet refrigerated pie pastry
2 cups thinly sliced peeled tart apples
1/4 cup sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
PUMPKIN FILLING:
1-1/2 cups canned pumpkin
1 cup fat-free evaporated milk
1/2 cup egg substitute
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts

Directions

On a lightly floured surface, unroll pastry. Transfer pastry to a
9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of

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Crumb-Topped Apple & Pumpkin Pie (continued)

Directions (continued)

plate; flute edges. In a large bowl, combine the apples, sugar,
flour, lemon juice and cinnamon. Spoon into crust.
In another large bowl, whisk the pumpkin filling ingredients. Pour
over apple mixture. Bake at 375° for 30 minutes.
For topping, combine flour and sugar. Cut in butter until crumbly;
stir in walnuts. Sprinkle over pie.
Bake 20-25 minutes longer or until a knife inserted into pumpkin
layer comes out clean (cover edges with foil during the last 15
minutes to prevent overbrowning if necessary).
Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.

Nutrition Facts: 1 piece equals 342 calories, 11 g fat (5 g saturated fat), 12 mg cholesterol, 259 mg sodium, 55 g carbohydrate, 3 g fiber, 7 g protein.