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Crumb-Topped Apple & Pumpkin Pie Recipe

Crumb-Topped Apple & Pumpkin Pie Recipe

“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
TOTAL TIME: Prep: 35 min. Bake: 50 min. + cooling YIELD:10 servings

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

  • 1. 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 plate; flute edges. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.
  • 2. In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.
  • 3. For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
  • 4. 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).
  • 5. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.

Nutritional 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.