Crumb-Topped Apple & Pumpkin Pie

“This special recipe combines all the warm, delicious flavours of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house.” —Trisha Fox, Plainfield, Illinois

Crumb Topped Apple & Pumpkin Pie FeatureTaste of Home
Servings Prep Time Cook Time
10servings 35minutes 50minutes + cooling
Servings Prep Time
10servings 35minutes
Cook Time
50minutes + cooling
Portions: servings
Portions: servings
  1. 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.
  2. In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.
  3. For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
  4. 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).
  5. Cool on a wire rack. Refrigerate leftovers.
Recipe Notes

Nutrition Facts
1 piece: 282 calories, 10g fat (4g saturated fat), 47mg cholesterol, 198mg sodium, 44g carbohydrate (26g sugars, 2g fibre), 6g protein.