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.
PREHEAT oven to 375° F.
FOR APPLE LAYER:
COMBINE apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
FOR PUMPKIN LAYER:
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.
FOR CRUMB TOPPING:
COMBINE flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.