CRUMB-TOPPED APPLE & PUMPKIN PIE

Crumb-Topped Apple & Pumpkin Pie image

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

Provided by Taste of Home

Time 1h25m

Yield 10 servings.

Number Of Ingredients 19

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

Steps:

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 : Calories 282 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 198mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.