Pumpkin Apple Pie

• 1 pastry for single-crust pie
• 2 eggs, slightly beaten
• 2 cups fresh pumpkin puree
• 14 cup half-and-half or 14 cup light cream or 14 cup milk
• 34 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla
• 14 teaspoon salt
• 14 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 18 teaspoon ground allspice
• 14 teaspoon ground ginger
• 3 small gala apples, sliced thin

1. Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry.
2. Trim; crimp edge as desired.
3. In a large bowl stir together eggs, pumpkin, and half-and-half.
4. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
5. Lay apple slices in pie pastry and pour pumpkin mixture into pastry-lined pie plate, To prevent over-browning, cover edge of pie with foil.
6. Bake in 375 F oven for 25 minutes.
7. Remove foil.
8. Bake for 40 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.
9. Cool on a wire rack.
10. Cover and refrigerate within 2 hours.

pastry, eggs, pumpkin puree, light cream, sugar, flour, vanilla, salt, ground cinnamon, ground nutmeg, ground allspice, ground ginger, gala apples

Taken from www.food.com/recipe/pumpkin-apple-pie-191860 (may not work)