Ingredients
- 1 refrigerated pastry pie crust
- 1 cup canned pumpkin
- 1/3 cup firmly packed brown sugar
- 1 egg
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 can (5 oz.) evaporated skim milk
- 1 can (21 oz.) apple pie filling
- 1/4 cup chopped pecans, optional
- 2 Tbs caramel ice cream topping
Directions
Place pastry in 9-inch glass pie plate according to package directions for single crust. Set aside. In mixing bowl, beat
together pumpkin, sugar, egg, salt, spice and milk until
smooth. Pour into pie crust. Using spoon, evenly dot pumpkin filling with apple pie filling. Sprinkle with pecans and drizzle with topping.
Bake on lowest oven rack at 375o F about 45 minutes or until filling is set and crust is deep golden brown. Cool completely before serving. Store in refrigerator.
Serves 8
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Harvest Apple Pie