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    Pumpkin Apple Pie

    Source of Recipe


    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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