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Crumb-Topped Apple & Pumpkin Pie

This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house. —Trisha Fox, Plainfield, Illinois
  • Total Time
    Prep: 35 min. Bake: 50 min. + cooling
  • Makes
    10 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 2 cups thinly sliced peeled tart apples
  • 1/4 cup sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • PUMPKIN FILLING:
  • 1-1/2 cups canned pumpkin
  • 1 cup fat-free evaporated milk
  • 2 large eggs
  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 3 tablespoons sugar
  • 4-1/2 teaspoons cold butter
  • 3 tablespoons chopped walnuts

Directions

  • On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.
  • In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.
  • For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
  • Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edge with foil during the last 15 minutes to prevent overbrowning if necessary).
  • Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 282 calories, 10g fat (4g saturated fat), 47mg cholesterol, 198mg sodium, 44g carbohydrate (26g sugars, 2g fiber), 6g protein.

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