Pumpkin Dutch Apple Pie

Name: Pumpkin Dutch Apple Pie
Total time: P1H30M
Cuisine: Fusion
Ingredients: apples; sugar; flour; lemon juice; cinnamon; pie shell (9 inch); eggs; pumpkin purée (canned); evaporated milk; sugar; butter; cinnamon; salt; flour; sugar; margarine; walnuts

Yield

servings

Prep

40 min

Cook

50 min

Ready

90 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient
2	medium	apples green, peeled, cored, sliced
¼	cup	sugar
2	teaspoons	all-purpose flour
1	teaspoon	lemon juice
¼	teaspoon	cinnamon ground
1	each	pie shell (9 inch) 9 inch, deep dish, unbaked
Pumpkin layer
2	large	eggs lightly beaten
1 ½	cups	canned pumpkin purée
1	cup	evaporated milk
½	cup	sugar
2	tablespoons	butter or margarine, melted
¾	teaspoon	cinnamon
¼	teaspoon	salt
Crumble topping
½	cup	all-purpose flour
5	tablespoons	sugar
3	tablespoons	margarine or butter, softened
⅓	cup	walnuts chopped

Ingredients

Amount	Measure	Ingredient
2	medium	apples green, peeled, cored, sliced
59	ml	sugar
1E+1	ml	all-purpose flour
5	ml	lemon juice
1.3	ml	cinnamon ground
1	each	pie shell (9 inch) 9 inch, deep dish, unbaked

Pumpkin layer
2	large	eggs lightly beaten
355	ml	canned pumpkin purée
237	ml	evaporated milk
118	ml	sugar
3E+1	ml	butter or margarine, melted
3.8	ml	cinnamon
1.3	ml	salt

Crumble topping
118	ml	all-purpose flour
75	ml	sugar
45	ml	margarine or butter, softened
79	ml	walnuts chopped

Directions

FOR APPLE LAYER: Toss apples with sugar, flur, lemon juice and cinnamon in medium bowl; place in pie shell FOR PUMPKIN LAYER: Combine all ingredients for pumpkin layer in medium bowl; pour over apples. Bake in preheated 375~ oven for 30 minutes. Remove from oven; sprinkle with crumble topping. Return to oven; bake for 20 minutes or until custard is set. Cool on wire rack CRUMBLE TOPPING: Combine all in a medium bowl. Mix until crumbley.