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Yield:
8 servings Prep Time:
10 minutes Bake Time:
50-55 minutes Chill Time:
2 hours
1/4 cup sugar
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice
1 egg
1/4 teaspoon Karo® Corn Syrup OR Karo® Lite Syrup
1 cup canned pumpkin
1 can (5 fluid ounces) evaporated milk
1 can (21 ounces) Comstock® or Wilderness® Apple Pie Filling
1 (9-inch) unbaked deep dish pie crust
MIX sugar, salt and pumpkin pie spice in a bowl. Add egg and beat slightly. Add syrup, pumpkin and evaporated milk; blend well.
SPREAD apple pie filling in pie crust. Gently pour pumpkin filling over the apples.
BAKE in a 425°F preheated oven for 15 minutes; reduce oven temperature to 350°F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean.
CHILL a minimum of 2 hours before serving.
8 servings Prep Time:
10 minutes Bake Time:
50-55 minutes Chill Time:
2 hours
1/4 cup sugar
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice
1 egg
1/4 teaspoon Karo® Corn Syrup OR Karo® Lite Syrup
1 cup canned pumpkin
1 can (5 fluid ounces) evaporated milk
1 can (21 ounces) Comstock® or Wilderness® Apple Pie Filling
1 (9-inch) unbaked deep dish pie crust
MIX sugar, salt and pumpkin pie spice in a bowl. Add egg and beat slightly. Add syrup, pumpkin and evaporated milk; blend well.
SPREAD apple pie filling in pie crust. Gently pour pumpkin filling over the apples.
BAKE in a 425°F preheated oven for 15 minutes; reduce oven temperature to 350°F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean.
CHILL a minimum of 2 hours before serving.
