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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Here is another edit of a Better Homes & Gardens recipe. I tried this Thanksgiving 2006 and I liked it the apples were still nice and crunchy Ingredients:
1 pastry for single-crust pie |
2 eggs, slightly beaten |
2 cups fresh pumpkin puree |
1/4 cup half-and-half or 1/4 cup light cream or 1/4 cup milk |
3/4 cup granulated sugar |
1 tablespoon all-purpose flour |
1 teaspoon vanilla |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground allspice |
1/4 teaspoon ground ginger |
3 small gala apples, sliced thin |
Directions:
1. Prepare and roll pastry for single-crust pie, Line a 9 pie plate with pastry. Trim; crimp edge as desired.
2. In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
3. Lay apple slices in pie pastry and pour pumpkin mixture into pastry-lined pie plate, To prevent over-browning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes.
4. Remove foil. Bake for 40 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.
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