Pumpkin Apple Super Pie

• 9 inches unbaked deep dish pie shells
• 1 (21 ounce) can apple pie filling (or make your own for about 1/2 a pie)
• 14 cup sugar
• 14 teaspoon salt
• 34 teaspoon pumpkin pie spice
• 1 egg
• 14 teaspoon maple syrup (originally called for corn syrup)
• 1 cup pumpkin puree
• 5 ounces evaporated milk
• 1 pint whipping cream
• 12 cup confectioners' sugar (approx, see directions)
• cinnamon, for sprinkling
• ground ginger, for sprinkling

1. Mix the sugar, salt, and pumpkin pie spice in a bowl.
2. Add the egg and beat slightly.
3. Add the syrup, pumpkin, and evaporated milk.
4. Blend well.
5. Spread the apple pie filling into the pie crust.
6. Pour the pumpkin filling over the apples.
7. Bake the super pie at 425F for 15 minutes.
8. Lower the temp to 350 and continue to ake for 35-40 minutes, or until a knife or cake tester poked through the center comes out clean.
9. Chill for at least 2 hours prior to serving.
10. When ready to serve--whip the cream until peaks form.
11. Add confectioners sugar tablespoon by tablespoon until the mixture has real shape to it and you can put it onto the pie.
12. Sprinkle some ginger and cinnamon into the mix.
13. Put the topping onto the pie and sprinkle some more ginger and cinnamon on.

apple pie filling, sugar, salt, pumpkin pie spice, egg, maple syrup, pumpkin puree, milk, whipping cream, sugar, cinnamon, ground ginger

Taken from www.food.com/recipe/pumpkin-apple-super-pie-402450 (may not work)