Crumb-Topped Apple & Pumpkin Pie

Crumb-Topped Apple & Pumpkin Pie
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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
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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.

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