Pumpkin Dutch Apple Pie

• APPLE LAYER
• 1 unbaked 9-inch deep dish pie pastry (4-cup volume)
• 2 cups peeled peeled cored thinly sliced apples
• 1/4 cup granulated sugar
• 2 teaspoons all-purpose flour
• 1 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• PUMPKIN LAYER
• 1 1/2 cups pure pumpkin puree
• 1 cup evaporated milk
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• CRUMBLE TOPPING
• 1/2 cup all-purpose flour
• 1/3 cup chopped walnuts
• 5 tablespoons granulated sugar
• 3 tablespoons butter

1. FOR APPLE LAYER:
2. Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
3. FOR PUMPKIN LAYER:
4. Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
5. Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
6. FOR CRUMB TOPPING:
7. Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.

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Taken from www.food.com/recipe/pumpkin-dutch-apple-pie-192851 (may not work)