Pumpkin Apple Pie

1/3 c Packed brown sugar
1 tb Cornstarch
1/2 ts Ground cinnamon
1/4 ts Salt
1/3 c Water
2 tb Butter or margarine
3 c Sliced peeled tart apples
Pastry for a single-crust pie - 9-inch

Pumpkin layer
3/4 c Cooked or canned pumpkin
3/4 c Evaporated milk
1/3 c Sugar
1 Egg
1/2 ts Ground cinnamon
1/4 ts Salt
Whipped topping (optional)

In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil. Add apples. Cook and stir for 4 minutes. Place pastry in a 9-inch pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. Flute the edges or decorate with pastry leaves. Bake at 375 degrees for 50-55 minutes, or until a knife inserted near the center comes out clean. Cool completely. Garnish with whipped cream if desired. Store in the refrigerator.

Pumpkin Apple Pie printer friendly version located here. (Just the recipe. Nothing else.)
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