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Pumpkin Dutch Apple pie recipe (1994)

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Pumpkin Dutch Apple pie recipe (1994)
Pumpkin Dutch Apple pie?

Here’s a little tasty twist on the classic Thanksgiving dessert: Pumpkin Dutch Apple pie, featuring several of the season’s best flavors!

Pumpkin Dutch Apple pie recipe (1994)

Libby’s Pumpkin Dutch Apple pie recipe

Ingredients for apple layer

2 medium-size green apples, peeled, cored and thinly sliced (about 2 cups)
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 unbaked 9-inch (4-cup volume) pie shell with a high fluted edge

Ingredients for pumpkin layer

2 eggs, lightly beaten
1-1/2 cups Libby’s Solid Pack Pumpkin
7 cup undiluted Carnation Evaporated Milk
1/2 cup granulated sugar
2 tablespoons butter or margarine, melted
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Crumble topping (recipe follows)

Directions for apple layer

Toss apples with sugar, flour, lemon juice and cinnamon in medium bowl; place in pie shell.

Directions for pumpkin layer

Combine eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, nutmeg and salt in a medium bowl: pour over apples. BAKE in preheated 375 F oven for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool on wire rack.

ALSO SEE THE CLASSIC: Libby’s famous pumpkin pie recipe (1987)

How to make the crumble topping

Combine 1/2 cup all-purpose flour, 5 tablespoons granulated sugar, 3 tablespoons softened butter and 1/3 cup chopped walnuts in a medium bowl with a pastry blender until crumbly.

Pumpkin Dutch Apple pie (1994)

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