Pumpkin Caramel Apple Pie

• 9 inches graham cracker crust
• 21 ounces apple pie filling Can - Caramel
• 1 envelope unflavored gelatin
• 4 tablespoons cornstarch
• 3/4 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 1 teaspoon Saigon cinnamon
• 15 ounces pumpkin puree Can -
• 12 ounces evaporated milk Can -
• 2 eggs beaten
• 1/2 cup sugar

1. Spread the caramel apple pie filling evenly into the bottom of the pie crust, set aside while you work on the pumpkin filling.
2. In a large sauce pan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon and salt.
3. Stir in the evaporated milk and pumpkin puree; let the mixture sit for 5 minutes to soften the gelatin.
4. Cook over medium heat until the mixture comes to a bubble, cook and stir for another 2 minutes.
5. Remove from heat then gradually stir 1 cup of the pumpkin mixture into the beaten eggs; return all egg mixture into the sauce pan.
6. Return to the heat, cook and stir for another 2 minutes but do not boil.
7. Remove from heat and stir in the sugar.
8. Once the pumpkin mixture is ready carefully spread over the apple pie filling, cover and refrigerate for 6-24 hours.

graham cracker crust, apple pie filling, unflavored gelatin, cornstarch, pumpkin pie spice, salt, cinnamon, pumpkin puree, milk, eggs, sugar

Taken from www.yummly.com/recipe/Pumpkin-Caramel-Apple-Pie-1669228 (may not work)