1 (9") deep dish pie crust
1/2 c. packed brown sugar
1 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. water
2 tbsp. butter
2 c. peeled, sliced cooking apples
1 egg, beaten
1 tbsp. lemon juice
1 c. canned pumpkin
1/2 c. granulated sugar
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1/4 tsp. salt
1 (5.3 oz.) can evaporated milk

Bake pie crust (not pricked) at 450 degrees for 5 minutes, remove, reduce temperature to 375 degrees.

In medium saucepan, combine brown sugar, cornstarch, cinnamon and salt. Stir in water. Add butter. Bring to boil, stirring constantly over medium heat; stir in apples. Bring to boiling again, cover, turn off heat leaving pan on unit.

In small bowl, beat egg. Stir in pumpkin, then sugar and spices. Mix well. Stir in evaporated milk. Add lemon juice to apples, then place in pie shell. Carefully pour pumpkin mixture over apples. Bake at 375 degrees for 40-45 minutes or until knife inserted comes out clean. Cool on rack.

For a Halloween treat, use pastry scraps to make pumpkin features. Bake on cookie sheet about 5 minutes or until browned. Garnish the pie. Serve with whipped cream, if desired. Makes one 9 inch pie.