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“This is one of my favorite Thanksgiving pies. I love the change from regular pumpkin pie. For a milder taste you can use cooked/pureed carrots instead of pumpkin. Delicious both ways.”
READY IN:
1hr 5mins
SERVES:
6-8
YIELD:
1 9inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, combine brown sugar, tapioca, cinnamon, and salt.
  2. Add water and butter; bring to a boil.
  3. Add apples.
  4. Cook and stir 4-5 minutes.
  5. Place pastry in a 9" pie plate; add apple mixture.
  6. In a bowl, whisk pumpkin, milk, brown sugar, egg, cinnamon, and salt until smooth; pour over apple layer.
  7. Flute the edge of the pie crust.
  8. Bake at 350°F for 45-50 minutes, or until a knife inserted near centre comes out clean.
  9. Cool completely.
  10. Garnish with Cool Whip.
  11. Store in the refrigerator.

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