This is an old standard, tweaked to make for easier prep and fewer calories! There are so many recipes combining apples and pumpkin puree that mine is just another drop in the bucket. But mine requires less sugar and less evaporated milk; it’s faster because, by using sweet red apples with thin skin, you can skip the paring portion of the apple prep. I’ve used sweet apples and tart as well as a combination of both; I prefer using all one or the other as this determines how much sugar to add. The tart Granny Smith will require more sugar than the sweeter Gala, Jonagold, or Braeburn, a few of my favorite reds.
Prepare or purchase a 9 inch pie crust. Core and cube 3 cups of apples.
Preheat oven to 375F
To a large skillet add:
¼ cup brown sugar (1/3 cup if using tart apples)
¼ tsp allspice
¼ tsp cinnamon
¼ tsp salt
¼ cup water
½ tsp Chinese 5 spice
1 tsp vanilla extract
1 Tbsp cornstarch*
2 Tbsp unsalted butter
*Add cornstarch after other ingredients have come to a boil to prevent lumps. Then add apples and allow to simmer for about 5 minutes…apples should just begin to soften.
While apples are stewing, add to a medium bowl:
¾ cup pumpkin puree
½ cup evaporated milk
¼ tsp salt
¼ cup white sugar (bump up to 1/3 cup for tart apples)
1 beaten egg
1 tsp lemon juice
Pour apple mixture into pie crust, then pour pumpkin mixture on top. Bake for 20 minutes at 375, lower temperature to 350 for another 30 minutes or until a knife tip or toothpick inserted into pie center comes up clean. Total baking time will average 50 minutes.
I suggest that you invest in a pie crust shield. Bed Bath & Beyond features an adjustable silicon one that fits 8 inch through 11½ inch crusts and regular as well as fluted-edge pie plates. Instructions recommend keeping shield on for entire bake time; I like to start with it off for the first 10-15 minutes and then put it on.