Pumpkin Apple Pie

Your family will gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.

Yield

6 to 8 servings

Apple Layer 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 Ingredients

3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup granulated (white) sugar
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
whipped cream, optional

Directions

Preheat oven to 375°F (191°C). 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-inch 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 for 50 to 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.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 55 minutes
Cool Time: 1 hour

Additional Information

Additional pastry will be needed to decorate pie with pastry leaves.

Storage Information

Store in the refrigerator.

Nutritional Information

Amount per serving: Calories 284, Fat 12 g (Saturated Fat 6 g), Cholesterol 47 mg, Sodium 311 mg, Carbohydrate 41 g, Fiber 1 g, Protein 4 g.

Recipe Courtesy Of

Elizabeth Montogomery, Taylorville, Illinois

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