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Pumpkin-Apple Pie















Trans-fat Free


cup brown sugar
firmly packed
1 tablespoon cornstarch
½ teaspoon cinnamon
¼ teaspoon salt
cup water
2 tablespoons butter
or margarine
3 cups apples
pared, thinly sliced
1 each eggs
cup sugar
¾ cup pumpkin
mashed, canned
½ teaspoon cinnamon
¼ teaspoon ginger
teaspoon cloves, ground
¼ teaspoon salt
¾ cup evaporated milk
1 each pie shell (9 inch)


Combine the brown sugar, cornstarch, ½ teaspoon of cinnamon and ¼ teaspoon of salt in a 2-quart saucepan.

Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil.

Carefully add the apple slices and cook for another 4 minutes.

Remove from the heat and set aside.

Combine the egg, sugar, pumpkin, ¼ teaspoons of salt, spices, and evaporated milk in a bowl.

Beat until well blended using a rotary or electric mixer set on low speed.

Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture.

Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375℉ (190℃) F and bake another 40 minutes or until the filling is set around the edge.

Cool on a wire rack.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 25745% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 389mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 100% Vitamin C 7%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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