Dutch Apple Pumpkin Pie

By mzander

A layer of crisp, crunchy apples topped with creamy pumpkin sprinkled with a crumble topping is just what the doctor ordered for those suffering from pumpkin-apple deficiency. Serve with a generous smile and slices of sharp Cheddar
.

Ingredients

• Apple Layer:
• Pumpkin Dutch Apple Pie
• 1 (9-inch) unbaked deep-dish pie shell with high fluted edge, (4-cup volume)
• 2 cups peeled, cored, thinly sliced green apples
• 1/4 cup granulated sugar
• 2 teaspoons all-purpose flour
• 1 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• Pumpkin Layer:
• 2 large eggs, lightly beaten
• 1 1/2 cups LIBBY'S 100% Pure Pumpkin
• 1 cup NESTLE CARNATION Evaporated Milk
• 1/2 cup granulated sugar
• 2 tablespoons butter or margarine, melted
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Crumble Topping (recipe below)

Details

Servings 8
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

1. Preheat oven to 375F (190C).

2. For Apple Layer: Combine apples with sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.

3. For Pumpkin Layer: Combine eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.

4. Bake for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.

5. Crumble Topping: Combine 1/2 cup all-purpose flour, 1/3 cup chopped walnuts and 5 tablespoons granulated sugar in medium bowl. Cut in 3 tablespoons butter with pastry blender or two knives until mixtures resembles coarse crumbs.