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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is one of my favorite Thanksgiving pies. I love the change from regular pumpkin pie. For a milder taste you can use cooked/pureed carrots instead of pumpkin. Delicious both ways. Ingredients:
1/3 cup packed brown sugar |
1/2 teaspoon apple pie spice or 1/2 teaspoon cinnamon |
1/4 teaspoon salt |
2 tablespoons butter |
1 tablespoon minute tapioca |
1/3 cup water |
3 cups sliced peeled tart apples |
1 pastry for single-crust pie (9-inch) |
3/4 cup pumpkin, cooked or canned |
3/4 cup evaporated milk |
1 egg |
1/3 cup brown sugar |
1/2 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon |
1/4 teaspoon salt |
cool whip |
Directions:
1. In a saucepan, combine brown sugar, tapioca, cinnamon, and salt.
2. Add water and butter; bring to a boil.
3. Add apples.
4. Cook and stir 4-5 minutes.
5. Place pastry in a 9 pie plate; add apple mixture.
6. In a bowl, whisk pumpkin, milk, brown sugar, egg, cinnamon, and salt until smooth; pour over apple layer.
7. Flute the edge of the pie crust.
8. Bake at 350°F for 45-50 minutes, or until a knife inserted near centre comes out clean.
9. Cool completely.
10. Garnish with Cool Whip.
11. Store in the refrigerator.
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