Recipe: Pumpkin Apple Pie (2 layers, using apple pie filling)

PUMPKIN APPLE PIE

"No need to choose between holiday pies - the two most popular flavors are now together!"



1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 egg
1/4 cup Karo Light or Dark Corn Syrup
1 cup canned pumpkin
1 (5 fluid ounce) can evaporated milk
1 (21 ounce) can Comstock or Wilderness apple pie filling
1 (9-inch) unbaked deep dish pie crust*
Whipped cream (optional, for serving)

Mix sugar, salt and spices in a bowl. Add egg and beat slightly. Add corn syrup, pumpkin and evaporated milk; blend well. Set aside.

Spread apple pie filling in pie crust. Gently pour pumpkin filling over the apples.

Bake in a preheated 425 degree F oven for 15 minutes; reduce oven temperature to 350 degrees 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. Serve with whipped cream, if desired.

TIP - TO AVOID A SOGGY PIE CRUST:
Follow these easy steps before filling the crust:

Line pie plate with crust and flute edges if desired. Refrigerate crust for 40 minutes OR freeze for 20 minutes.

Place aluminum foil on bottom of crust; weigh foil down with pie weights or dry beans. Then cover rest of pie crust with foil.

Bake at 375 degrees F for 25 minutes. Remove from oven; cool. Unwrap crust and add filling. Bake as recipe directs.

Makes 1 (9-inch) pie, 8 servings
Source: Karo Corn Syrup