Crumb-Topped Apple & Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 59.5
- Total Fat: 2.7 g
- Cholesterol: 5.7 mg
- Sodium: 79.9 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.8 g
- Protein: 1.1 g
View full nutritional breakdown of Crumb-Topped Apple & Pumpkin Pie calories by ingredient
Introduction
“This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house.” “This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house.”Number of Servings: 1
Ingredients
-
1 sheet refrigerated pie pastry
2 cups thinly sliced peeled tart apples
1/4 cup sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
PUMPKIN FILLING:
1-1/2 cups canned pumpkin
1 cup fat-free evaporated milk
1/2 cup egg substitute
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts
Directions
On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.
In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.
For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
Cool on a wire rack. Refrigerate leftovers.
Serving Size: 10 servings
Number of Servings: 1
Recipe submitted by SparkPeople user BAYPATH012.
In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.
For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
Cool on a wire rack. Refrigerate leftovers.
Serving Size: 10 servings
Number of Servings: 1
Recipe submitted by SparkPeople user BAYPATH012.