Thanksgiving is looming, and December holidays follow soon after. Things are going to get stressful and hectic, as this is typically the time of year to impress families and friends with gifts and treats. So why not bake away those holiday blues and impress your family at the same time with this homemade pumpkin-apple pie.
1 sugar pumpkin
½ cup of granulated sugar
1 tablespoon cornstarch
3 cups of brown sugar
2 tablespoons ground cinnamon or to taste
1 teaspoon ground cloves
1 teaspoon ground all spice
½ teaspoon of ground ginger
½ teaspoon of vanilla extract
½ teaspoon salt
18 oz. of evaporated milk
4 tablespoons of butter
1 bitter green apple
1.5 cups of flour
1 cup of sugar
2 tablespoons of butter
Step 1: Preheat oven to 425 degrees. Cut pumpkin in half. Remove stem, seeds and stringy-fibers.
Step 2: Steam the pumpkin in a stove top steamer for about 30 minutes, or until you can easily insert knife and remove it. It’s like steaming potatoes.
Step 3: While pumpkin is steaming, peel apple and slice thinly and set aside.
Step 4: In a saucepan combine ½ cup brown sugar, 1 tablespoon of cornstarch, 1 tablespoon of cinnamon and ½ teaspoon salt. Stir into water until smooth. Add 2 tablespoons of butter and bring to a boil. Add apples. Cook and stir for 4 minutes. Then strain water.
Step 5: For crust, combine 1.5 cups of flour and ½ cup of granulated sugar and 2 tablespoons of butter. It’s easier to mix with fingers, until it’s crumbly, then pour into pie tin and press in so it’s even.
Step 6: Place cooked apples into the bottom of the pie tin (on top of the crust), make sure they’re flat and even.
Step 7: Scoop out the pumpkin flesh into a bowl. Be careful to not burn yourself if it’s still hot. Then add evaporated milk, 2 table spoons of butter, 1 tablespoon of cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground all spice, ½ teaspoon of ground ginger (add more or less to taste), the brown sugar, the rest of the granulated sugar, and eggs. Use electric blender and blend until smooth.
Step 8: Pour pumpkin mush into pie tin, over the apples.
Step 9: Bake for 40 minutes or until knife comes out clean.