Ingredients
1 sheet refrigerated pie crust2 cups thinly sliced peeled tart apples1/4 cup sugar2 teaspoons all-purpose flour1 teaspoon lemon juice1/4 teaspoon ground cinnamonPUMPKIN FILLING:1-1/2 cups canned pumpkin1 cup fat-free evaporated milk2 large eggs1/2 cup sugar3/4 teaspoon ground cinnamon1/4 teaspoon salt1/8 teaspoon ground nutmegTOPPING:1/2 cup all-purpose flour3 tablespoons sugar4-1/2 teaspoons cold butter3 tablespoons chopped walnuts
Preparation
On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. 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 edge with foil during the last 15 minutes to prevent overbrowning if necessary).
Cool on a wire rack. Refrigerate leftovers.
