- 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
- 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.
Reviews forPumpkin Apple Pie
My Review
Average Rating
"Disappointing. I don't understand how other reviewers got the layers to stay separated. The pumpkin portion seeps down into the apple portion and some of the apple slices float up into the pumpkin portion. The end result is neither a good apple pie nor a good pumpkin pie, but a mediocre mix that you wish were one or the other. Would NOT make this again. Lots of work for a middling result."
"I recall actually preparing this recipe quite a while back and I prepared 2 more today!
I used 1/4 tsp. ground nutmeg in the apple filling and 1/4 tsp. each ground nutmeg, ginger, cloves in the pumpkin filling. On my second pie, I'd doubled the apple filling amount as I'd had SOME of the pumpkin filling left! I did bake the pies 50 to 55 minutes until a knife inserted near the center came out clean. This recipe is a wonderful combination of pumpkinand apple pie! I did use prepared pie crusts this time since I had them in my freezer.I DID re-flute the edges-the crusts needed to be at room temperature for 15 minutes in order to thaw and soften. I touched up the edges after the crusts were finished thawing and had softened. I'll be taking these pies for our Thanksgiving meal at my sister Sharon's home! delowenstein""What a terrific recipe! Very pretty on the plate with the two distinct layers, and so delicious! I will definitely make it again!"
"since I first received this issue I have been making this pumpkin pie recipe for every Thanksgiving, it is the best of both pies. Excellent"
