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PUMPKIN APPLE PIE 
Sweet butter for greasing pan plus 1 tsp.
Pastry for a 10 inch pie crust
2 med. size apples
2 c. pumpkin puree
2 lg. eggs
1 c. brown sugar
1 1/2 c. light cream, half & half, or evaporated milk
1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger

Preheat oven to 425 degrees. Grease a 10 inch pie plate. Roll out pastry and fit it into pie plate. Trim and flute edges. Refrigerate. Peel, core, and slice apples into quarter inch pieces. Place in a skillet with 1 teaspoon of the butter. Cover and cook for 5 minutes. Remove from heat and drain. Place remaining ingredients in a medium size mixing bowl. Beat together until smooth. Arrange apple slices in bottom of the chilled pastry shell and pour pumpkin mixture over them. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and continue baking for 35 to 40 minutes longer or until a knife inserted into the center comes out clean. Allow to cool before serving. Makes 8 to 10 servings.
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