Pumpkin Apple Pie

I had some more canned pumpkin, so I made this pie. It was surprisingly tasty! Doug says it is a keeper and a must-make for next fall.

Pumpkin Apple Pie

1/3 cup firmly packed light brown sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon, divided

1/2 teaspoon salt, divided

1/3 cup water

2 tablespoons butter

2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)

1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin purée
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk

1 (9-inch) unbaked pie shell (in pie pan)

Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.

Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.