Ingredients Jump to Instructions ↓

  1. 1 sheet refrigerated pie pastry

  2. 2 cups thinly sliced peeled tart apples

  3. 1/4 cup sugar

  4. 2 teaspoons all-purpose flour

  5. 1 teaspoon lemon juice

  6. 1/4 teaspoon ground cinnamon PUMPKIN FILLING:

  7. 1-1/2 cups canned pumpkin

  8. 1 cup fat-free evaporated milk

  9. 1/2 cup egg substitute

  10. 1/2 cup sugar

  11. 3/4 teaspoon ground cinnamon

  12. 1/4 teaspoon salt

  13. 1/8 teaspoon ground nutmeg TOPPING:

  14. 1/2 cup all-purpose flour

  15. 3 tablespoons sugar

  16. 4-1/2 teaspoons cold butter

  17. 3 tablespoons chopped walnuts

Instructions Jump to Ingredients ↑

  1. On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. 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 edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.


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