Saturday, November 14, 2009

Pumpkin Apple Pie

I wanted to try something different, and I found it. I thought this recipe was really tasty, alot going on, but tasty none the less. I did have to cook it longer than it said too.

1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 egg
1 cup canned pumpkin
1/4 cup Karo® Corn Syrup or Karo® Lite Syrup
1 (5-ounce) can evaporated milk
1 (21-ounce) can Wilderness/Comstock® Apple Pie Filling
1 (9-inch) unbaked deep-dish pie crust

Heat oven to 425°F. Combine sugar, pumpkin pie spice and salt in medium bowl. Add egg; beat slightly with wire whisk. Add pumpkin, corn syrup and evaporated milk; mix well.

Spread apple pie filling into pie crust. Gently pour pumpkin mixture over apples. Bake 15 minutes. Reduce oven temperature to 350ºF.; bake for 35 to 40 minutes or until knife inserted in center comes out clean.

Refrigerate at least 2 hours before serving.

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