Pumpkin Patch Spice Cream Pie

All the best fall has to offer--a homemade pie filled with pumpkin and apples, topped with a crunchy pecan crumble and whipped cream.

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Ingredients:

• 1 refrigerated pie crust
• Filling:
• 3 Granny Smith apples, peeled and diced
• (about 1 1/2 pounds)
• 1/2 cup brown sugar
• 1/3 cup butter
• 1/3 cup apple cider
• Pumpkin:
• 1 1/2 cups canned pumpkin
• 3/4 cup sugar
• 1 1/2 teaspoons pumpkin pie spice
• 3 eggs
• 1 cup evaporated milk or whipping cream
• 1 tablespoon orange liqueur
• Crumbs:
• 3/4 cup all purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup butter or margarine
• 1/2 cup chopped pecans
• Whipped cream, if desired

Method

Preheat oven to 425 degrees. Prepare pie crust according to package directions for a filled, one crust pie, using a 10 inch deep dish pie pan. Bake for 9-11 minutes, or until lightly browned. Remove from oven and cool. Reduce oven temperature to 350 degrees. Place all filling ingredients in skillet or sauce pan and cook until apples are tender and glazed. In a medium bowl, combine pumpkin ingredients until well blended. In a small bowl, combine crumb ingredients until crumbly. Refrigerate crumbs until ready to use. Spoon apple mixture over baked crust. Top with pumpkin mixture. Bake in 350 degrees oven for 30 minutes. Remove crumbs from refrigerator. Crumble mixture with fingertips. Sprinkle crumbs over pie. Continue cooking pie 15-20 minutes longer, or until crumbs are nicely browned. Remove from oven and cool. Serve warm or cold with a dollop of whipped cream, if desired.

Notes: If time is of the essence, use canned apple pie filling instead of Granny Smith apples. Remove the canned apples with a slotted spoon to drain excess juice. Carefully spoon the pumpkin mixture over the apples.

Number of servings: 8

Submitted By: gildal_nc
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