Pumpkin Apple Pie

• 1/3 cup brown sugar, packed
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon salt
• 1/3 cup water
• 2 tablespoons butter or 2 tablespoons margarine
• 3 cups tart apples, sliced, peeled
• to taste pastry for a double-crust 9-inch pie
• Pumpkin layer
• 3/4 cup canned pumpkin
• 3/4 cup evaporated milk
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• to taste whipped cream (optional)

1. In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil.
2. Add apples.
3. Cook and stir for 4 minutes.
4. Place pastry in a 9-in.
5. pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.
6. Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean.
7. If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning.
8. Cool completely.
9. Garnish with whipped cream.

brown sugar, cornstarch, cinnamon, salt, water, butter, tart apples, pastry, layer, pumpkin, evaporated milk, sugar, egg, ground cinnamon, salt, cream

Taken from www.food.com/recipe/pumpkin-apple-pie-1032 (may not work)