Pumpkin Apple Pie Recipe

Pumpkin Apple Pie Recipe photo by Taste of Home

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The first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.—Elizabeth Montogomery, Taylorville, Illinois

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Pumpkin Apple Pie Recipe

Prep: 20 min. Bake: 50 min.

Yield: 6-8 Servings

20 50 70

Ingredients

1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter
3 cups sliced peeled tart apples
Pastry for a single-crust pie (9 inches)
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
Whipped cream, optional

Directions

In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes.
Place pastry in a 9-in. pie plate. Add apple mixture. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. Flute the edges or decorate with pastry leaves.
Bake at 375° for 50-55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. Garnish with whipped cream if desired. Store in the refrigerator. Yield: 6-8 servings.

Editor's Note: Additional pastry will be needed to decorate pie with pastry leaves.

Nutritional Facts 1 serving (1 piece) equals 284 calories, 12 g fat (6 g saturated fat), 47 mg cholesterol, 311 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Pumpkin Apple Pie in Taste of Home October/November 1997, p44