1 - egg
½ cup - dark brown sugar, lightly packed
½ cup - pumpkin purée
¼ cup - milk
¼ cup - cream, 36%
1 tbsp - flour
¼ tsp - cinnamon, ground
1/8 tsp - ginger, ground
1/8 tsp - nutmeg, ground
1/8 tsp - clove, ground
Pinch - salt
2 cups - Granny Smith apple (approx. 1½ apples)
1 tbsp - tapioca
½ tsp - cinnamon, ground
¼ tsp - dark brown sugar
1 9-inch pie shell
1 tsp - butter
1 tbsp - dark brown sugar
Pinch - cinnamon, ground
Preheat oven to 365F.
In a medium bowl lightly whisk the egg and brown sugar. Add the pumpkin purée, milk and cream and mix until well blended. Add the remaining pumpkin filling ingredients and stir to combine. Do not over mix.
To make the apple filling, peel the apples and cut into half-inch thick slices, removing the core. Set aside 12 slices for garnish. In a medium bowl, stir together tapioca, cinnamon and sugar, then toss the remaining apple slices in the mixture.
Fill the bottom of the pie shell with the apple filling, then pour the pumpkin filling overtop of the apples. Place the pie on a large baking sheet to catch any spills. Bake for 50 minutes or until the filling is set and crust has browned.
While the pie is baking, heat butter in a frying pan over medium high heat. Combine the sugar and cinnamon and coat the 12 reserved apples. Sauté them in the pan until soft. Remove from heat and set aside.
Once the pie is baked, let cool on a wire rack. Garnish with the sautéed apples and serve with whipped cream or vanilla ice cream.
GoldEgg Omega 3 Eggs Large white (dozen)
Rogers Sugar Best Brown (1kg)
ED Smith 100% Pure Pumpkin (796ml)
Dairyland 2% Milk (1L)
Dairyland Whipping Cream 36% Old Fashioned (1L)
Robin Hood All Purpose Flour (2.5kg)
Morton Bassett Cinnamon Ground (75g)
Morton Bassett Ginger Ground (71g)
Morton Bassett Whole Cloves (38g)
Sifto Table Salt Slim Pack (1kg)
Apples, Granny Smith (each)
Minit Tapioca (225g)
Tenderflake Pie Shells 9" 2pk (320g)
Dairyland Creamery Butter (454g)