Friday, October 25, 2013

Pumpkin Dutch Apple Pie

I was going to make an apple pie but then I looked at the centerpiece on my island - a cooking pumpkin.

So I looked for a recipe that uses both and found this one that I'll try tomorrow and add the picture.

Pumpkin Dutch Apple Pie

Prep: 20 mins    Cooking:  50 mins  Cooling:  30 mins  Yields:  8 servings

This Pumpkin Dutch Apple Pie recipe features a layer of crisp, crunchy apples topped with creamy pumpkin sprinkled with a crumble topping. It is just what the doctor ordered for those suffering from pumpkin-apple deficiency. Serve with a generous smile and slices of sharp cheddar cheese.
    •    1 unbaked 9-inch (4-cup volume) deep-dish pie shell

    •    APPLE LAYER
    •    2 cups peeled, cored, thinly sliced green apples
    •    1/4 cup granulated sugar
    •    2 teaspoons all-purpose flour
    •    1 teaspoon lemon juice
    •    1/4 teaspoon ground cinnamon

    •    1 1/2 cups pumpkin
    •    1 cup evaporated milk
    •    1/2 cup granulated sugar
    •    2 large eggs, lightly beaten
    •    2 tablespoons butter or margarine, melted
    •    3/4 teaspoon ground cinnamon
    •    1/4 teaspoon salt
    •    1/8 teaspoon ground nutmeg

    •    1/2 cup all-purpose flour
    •    1/3 cup chopped walnuts
    •    5 tablespoons granulated sugar
    •    3 tablespoons butter
PREHEAT oven to 375° F.

COMBINE apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.

COMBINE pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.

BAKE for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.

COMBINE flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.

Found this recipe at Very Best Baking
A lower fat version is at Taste of Home

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