Pumpkin Dutch Apple Pie

Ingredients:
APPLE LAYER
1 unbaked 9-inch (4-cup volume) deep-dish pie shell with high fluted edge
2 cups (about 2 medium) peeled, cored and thinly sliced green apples
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
PUMPKIN LAYER
2 large eggs , lightly beaten
1 1/2 cups LIBBY'S? 100% Pure Pumpkin
1 cup NESTL? CARNATION? Evaporated Milk
1/2 cup granulated sugar
2 tablespoons butter or margarine , melted (we recommend LAND O LAKES?
Butter)
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Crumble Topping (recipe follows)
Directions:
PREHEAT oven to 375? F.
FOR APPLE LAYER
COMBINE apples with sugar, flour, lemon juice and cinnamon in medium bowl;
pour into pie shell.
FOR PUMPKIN LAYER
COMBINE eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, salt and
nutmeg in medium bowl; pour over apple mixture.
BAKE for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return
to oven; bake for 20 minutes or until custard is set. Cool completely on
wire rack.
CRUMBLE TOPPING
COMBINE 1/2 cup all-purpose flour, 1/3 cup chopped walnuts and 5 tablespoons
granulated sugar in medium bowl. Cut in 3 tablespoons butter with pastry
blender or two knives until mixtures resembles coarse crumbs.