Crumb-Topped Apple & Pumpkin Pie Recipe

By lewolfe50

“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

Ingredients

• PUMPKIN FILLING:
• 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
• 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

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 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.

In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.

For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.

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).

Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.