Crumb Topped Apple and Pumpkin Pie

What more delicious than apple and pumpkin pie together? Nothing! This pie will be the talk of the night!
Photo by Penny W.
Adapted from tasteofhome.com

PREP TIME

35

minutes

TOTAL TIME

85

minutes

SERVINGS

10

servings

PREP TIME

35

minutes

TOTAL TIME

85

minutes

SERVINGS

10

servings

Adapted from tasteofhome.com

Ingredients

  • 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

  • PUMPKIN FILLING

  • 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

Directions

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 over browning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.

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