Crumb-Topped Apple & Pumpkin Pie

Directions

1. On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. 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 edge with foil during the last 15 minutes to prevent overbrowning if necessary).
5. Cool on a wire rack. Refrigerate leftovers.