Ingredients

Pie:

• 1 unbaked pie shell
• 1/4 cup sugar
• 2 tsp. flour
• 1 tsp. lemon juice
• 1/4 tsp. cinnamon
• nutmeg to taste
• 2 medium apples, peeled, sliced
• 1 1/2 cups canned pumpkin
• 1/2 cup sugar
• 2 tbsp. butter, melted
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 2 eggs
• 1 cup evaporated milk

Pecan Crumb Topping:

• 1/2 cup flour
• 1/2 cup packed brown sugar
• 1/3 cup chopped pecans
• 3 tbsp. butter

Directions

• For the pie, bake the pie shell at 375 degrees for 10 minutes or just until it begins to brown; cool to room temperature,
• Combine 1/4 cup sugar, 2 tsp. flour, lemon juice, 1/4 tsp. cinnamon and nutmeg to taste in a bowl. Add the apples and toss to coat well. Spoon into the pie shell
• Combine the pumpkin, 1/2 cup sugar, melted butter,3/4 tsp. cinnamon, 1/4 tsp nutmeg and salt in a bowl. Add the eggs and beat lightly. Add the evaporated milk and mix well. Spread evenly over the apples. Bake for 30 minutes.
• For the topping, combine the flour, brown sugar, pecans and butter in a bowl and mix with a pastry blender, Sprinkle over the pie.
• Bake for 25 to 30 minutes longer, covering the crust with foil if necessary to prevent over browning. Cool to room temperature and store in the refrigerator. Recommended to serve warm with ice cream or whipped cream.