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Print this Recipe    Pumpkin Apple

Pumpkin Apple Pie

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 or margarine
3 cups sliced peeled tart apples
Pastry for a single-crust pie (9 inches)

3/4 cup cooked or canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Whipped cream, 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-in. pie pan; add apple mixture.
In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until
smooth; pour over apple layer.

Bake at 375F for 50 - 55 minutes or until a knife inserted near
the center comes out clean. If necessary, cover the edges with foil
for the last 15 minutes of baking time to prevent over-browning.
Cool completely. Garnish with whipped cream.

Makes 6 to 8 servings.

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