1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter OR margarine
3 cups sliced, peeled tart apples
pastry for a single-crust pie (9″)

PUMPKIN LAYER:

3/4 cup cooked OR canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon salt
whipped cream, optional

in a saucepan combine brown sugar, cornstarch, cinnamon and salt. add water and butter; bring to a boil. add apples. cook and stir for 4 minutes. place pastry in a 9″ pan; add apple mixture.

in a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. flute the edges or decorate with pastry leaves. bake at 375° for 50-55 minutes or until a knife comes out clean. if necessary, cover edges with foil for the last 15 minutes of baking time to prevent overbrowning. cool completely. store in refrigerator.

6-8 servings