Pumpkin Dutch Apple Pie

8 servings

1 unbaked 9-inch (4-cup volume deep-dish pie shell with high fluted edge
2 cups (about 2 medium) peeled, cored and thinly sliced green apples
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
2 large eggs
1 1/2 cups canned Pure Pumpkin
1 cup Evaporated Milk
1/2 cup granulated sugar
2 tablespoons butter or margarine
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Crumble Topping
1/2 cup all-purpose flour
1/3 cup chopped walnuts
5 tablespoons Granulated sugar
3 tablespoons butter

Preheat oven to 375 f. Combine apples with sugar, flour, lemon juice and
cinnamon in medium bowl; Pour into pie shell. Combine eggs, pumpkin,
evaporated milk, sugar, butter, cinnamon, salt and Nutmeg in medium bowl;
pour over apple mixture. Bake for 30 minutes. Remove from oven; sprinkle
with crumble topping. Return To oven; bake for 20 minutes or until custard
is set. Cool completely on Wire rack. Combine 1/2 cup all-purpose flour,
1/3 cup chopped walnuts and 5 tablespoons Granulated sugar in medium bowl.
Cut in 3 tablespoons butter with pastry Blender or two knives until
mixtures resembles coarse crumbs.

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