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Pumpkin Apple Pie
Chef:  Karmen Krug - Waldo, KS          Category:  Desserts

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 tart apples, peeled
9 inch pie crust pastry
3/4 cup pumpkin, canned
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
whipped cream, optional
whipped cream optional

Directions: 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. Can also be done in the microwave in a microwave safe bowl. Place pastry in 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 edges of pastry. Bake at 375°F for 50 to 55 minutes or until knife inserted in middle comes out clean. If necessary cover edges with foil to prevent over browning. Cool completely. Garnish with whip cream if desired. Store in refrigerator. Yields 6-8 servings.