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Pumpkin Apple Pie




Source of Recipe


Internet


List of Ingredients




Pastry shell for a single 10 inch piecrust

2 medium apples (Granny Smith, braeburn, or any of your favorite baking apples) or 2 cups drained canned apple slices
1 teaspoon butter
2 cups pumpkin puree, canned or fresh
1 ½ cups light cream or half-and-half
1 cup brown sugar
2 eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger



Recipe



Preheat oven to 425 degrees. Use a 10 inch pie pan.

Roll out the pastry and fit it into the pie pan. Trim and flute the edges. Refrigerate.

Peel, core, and cut the apples into ¼ inch slices. Place in a skillet with the butter, cover, and cook over low heat for 5 minutes. Remove from the heat and drain. If you are using, canned apples, simply drain and set aside.

Place the pumpkin, cream, sugar, eggs, cinnamon, nutmeg, cloves, and ginger in a medium-sized mixing bowl. Beat together until smooth.

Arrange the apple slices in the bottom of the chilled pastry shell and pour the pumpkin mixture over them.

Bake for 15 minutes. Reduce oven temperature to 375 degrees and bake for 35-40 minutes longer, or until a knife inserted into the center comes out clean. Allow to cool before serving. Yield 8-10 servings.