This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumple (Pumpkin Apple Pie)
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- #109404
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/3 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt, divided
1/3 cup water
2 tablespoons butter
2 Fuji apples, peeled, cored and thinly sliced
1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk
1 (9 inch size) unbaked pie shell
directions
Preheat oven to 425 degrees F.
Put brown sugar, cornstarch, half the cinnamon, half the salt, water and butter in a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.
In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining salt, remaining cinnamon, cloves, ginger and milk until well combined.
Pour apple mixture into pie shell and spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375 degrees F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely before cutting into slices.
Recipe Source: Whole Foods
added by
mabella31
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 30, 2010
This was the first pie I have ever made. I love Apple and Pumpkin pie and when I heard about pumple pie I had to find a recipe and make it. Everyone loved it, it came out great and recipe is easy to follow. Thank you for sharing. This pie may become a family tradition.