Thanksgiving Series: Crumb-topped Apple and Pumpkin Pie

If you can't decide between apple and pumpkin pie for your Thursday dessert, you're in luck! This delicious pie combines them both! I wasn't sure what I would think of this when I first made it, but I loved it! And it's probably a great way to convert some people who (for what reason I don't know) don't eat pumpkin pie.

This is a recipe repeat. For full step by step instructions, visit the original post.

Find more great ideas at This Week's Cravings, Your Recipe, My Kitchen, Mouthwatering Mondays, Menu Monday, Mangia Monday.

Crumb-Topped Apple and Pumpkin Pie

1 sheet refrigerated pie pastry (such as Pillsbury), or homemade

Apple filling:
2 cups thinly sliced peeled tart apples (I used Granny Smith)
1/4 cup sugar
2 tsp. flour
1 tsp. lemon juice
1/4 tsp. cinnamon

Pumpkin filling:
1 1/2 cups canned pumpkin
1 cup evaporated milk
2 eggs
1/2 cup sgugar
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
1/2 cup flour
3 Tbsp. sugar
5 tsp. cold butter
3 Tbsp. chopped pecans or walnuts

Unroll pastry to a lightly floured surface. Roll out to 1/2 inch beyond the pie plate, and carefully transfer to a deep dish 9-inch pie plate; flute edges.

In a medium bowl, combine apples, sugar, flour, lemon juice and cinnamon; toss to coat all apples. Spoon into pie crust.

In another bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375 for 30 minutes.

For topping, combine the flour and sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over pie. Bake an additional 20-25 minutes or until a knife inserted into the pumpkin layer comes out clean. (Tent pie crust with foil if necessary during the last 20 minutes of baking.)

Cool on a wire rack. Refrigerate leftovers. Serves 10.