I dearly love pumpkin pie! It is my all time favorite food! I once tried a pumpkin apple dutch crunch pie from my favorite pie lady in Chico, the Sweet Cottage! If you are ever in Chico in the summer on a Thursday afternoon, or a Saturday morning (year around), check her out at the farmers markets. She has the best teas and ice cream sandwiches as well as the best pies around! Anyway, I decided to try to replicate her pie for thanksgiving this year. For a number of years I have been in charge of the pumpkin pie for my families thanksgiving. I have tried lots of different ways to make it: from scratch, with whipped egg whites for a fluffier pie, but this one is my new favorite. Next time however I am going to add a crust because homemade crust is the best part of a pie!
1 1/2 cups chopped peeled apples (2 small)
3/4 cup flour
3/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/3 cup granulated sugar
1/4 cup milk
2 tablespoons flour (use Pamela's flour for Gluten Free)
1/2 teaspoon pumpkin pie spice
Whipped cream, if desired
Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.