Pumpkin-Apple Pie

Name: Pumpkin-Apple Pie
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: brown sugar; cornstarch; cinnamon; salt; water; butter; apples; eggs; sugar; pumpkin; cinnamon; ginger; cloves, ground; salt; evaporated milk; pie shell (9 inch)

Yield

6 servings

Prep

20 min

Cook

50 min

Ready

1 hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
⅓	cup	brown sugar firmly packed	*
1	tablespoon	cornstarch
½	teaspoon	cinnamon
¼	teaspoon	salt
⅓	cup	water
2	tablespoons	butter or margarine
3	cups	apples pared, thinly sliced
1	each	eggs
⅓	cup	sugar granulated
¾	cup	pumpkin mashed, canned
½	teaspoon	cinnamon
¼	teaspoon	ginger ground
⅛	teaspoon	cloves, ground ground
¼	teaspoon	salt
¾	cup	evaporated milk
1	each	pie shell (9 inch) unbaked

Ingredients

Amount	Measure	Ingredient	Features
79	ml	brown sugar firmly packed	*
15	ml	cornstarch
2.5	ml	cinnamon
1.3	ml	salt
79	ml	water
3E+1	ml	butter or margarine
7.1E+2	ml	apples pared, thinly sliced
1	each	eggs
79	ml	sugar granulated
177	ml	pumpkin mashed, canned
2.5	ml	cinnamon
1.3	ml	ginger ground
0.6	ml	cloves, ground ground
1.3	ml	salt
177	ml	evaporated milk
1	each	pie shell (9 inch) unbaked

Directions

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.