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Written By: Susan Maslowski
Pumpkin Apple Pie combines two seasonal favorites. The slightly crunchy texture of apples in this creamy pumpkin pie is sure to be a hit. Homemade pumpkin purée has a lighter flavor and consistency than canned pumpkin. One of the easiest ways to make fresh purée is to use a slow cooker.
Simply wash a small pie pumpkin or two and remove the stems.
Cut the pumpkins in half and scoop out the seeds. (You may want to save the seeds to roast later.)
Cut the pumpkins into large chunks and place in the slow cooker with ¼ cup of water. Cook on low for 4 to 6 hours or until the skin is soft and can be pierced easily.
Cool pumpkins. Scoop out the flesh and purée in a food processor. Use the purée within a week. Any leftover purée can be frozen.
The Wild Ramp has a nice selection of apples and pumpkins on hand now. Be sure to add them to your shopping list, and include this recipe in your holiday recipe repertoire.
APPLE PUMPKIN PIE
- 1 9-inch unbaked pie shell
- 3 medium cooking apples, pared and cut into thin slices
- 1 teaspoon lemon juice
- 2/3 cup sugar, divided
- 2 teaspoons flour
- 2 eggs, slightly beaten
- 1 cup pumpkin puree
- 2/3 cup evaporated milk
- 2 tablespoons butter, melted
- 1/2 teaspoon pumpkin pie spice
- Cinnamon Sugar (1 tablespoon sugar and 1/8 teaspoon cinnamon)
- Preheat oven to 400 degrees.
- In a bowl, toss apples with lemon juice, 1/3 cup sugar, and flour.
- Arrange apple sliced in overlapping circles in pie shell. Cover loosely with foil. Bake 20 minutes.
- Meanwhile, prepare custard mixture. In a medium bowl, combine eggs, pumpkin, remaining 1/3 cup sugar, evaporated milk, butter and pumpkin pie spice. Mix well.
- Remove foil from pie shell. Carefully pour custard mixture over apples. Continue baking 10 minutes. Sprinkle with cinnamon sugar. Continue to bake 15 to 20 minutes or until custard is set. Cool before slicing.