Can’t decide if you want to make a pumpkin pie or an apple pie for tomorrow’s feast?  Try this – a little of both!

Ingredients

1 pie crust – homemade or Pillsbury does a pretty good job too

2 medium apples or 2 cups drained canned apple slices

1 tsp. butter

2 cups pumpkin puree, canned or fresh

1 1/2 cups milk

1 cup brown sugar

2 eggs

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp tsp ground ginger

1.  Preheat oven to 425-degrees.  Grease a 10-inch pie plate.

2.  Roll out the pastry and fit it into the pie plate.  Trim and flute the edges.  Refrigerate.

3.  Peel, core, and cut the apples into slices.  Place in a skillet with the butter, cover and cook over low heat for 5 minutes.  Remove from the heat and drain.  If you are using canned apples, simply drain and set aside.

4.  Place the pumpkin, cream, sugar, eggs, cinnamon, nutmeg, cloves, and ginger in a medium-sized mixing bowl.  Beat together until smooth. 

5.  Arrange the apple slices in the bottom of the chilled pastry shell and pour the pumpkin mixture over them.

6.  Bake for 15 minutes.  Reduce oven to 375-degrees and bake for 35-40 minutes longer, or until knife inserted into the center comes out clean.  Allow to cool before serving. 

*TRICK*  If after the allotted cooking time (or even 10 minutes longer) your pie doesn’t seem to be setting – turn your oven off but leave your pie in it.  It will help set the pumpkin without over cooking it. 

I made this for the family and got raving reviews!

I hope everyone has a wonderful Thanksgiving!