Pumpkin Apple Pie

I had heard a story of a pie that simply sounded out of this world good, my husband and I had been told by his niece about a pie that was a combination of an apple pie and a pumpkin pie. We were very intrigued by the sound of it that of course we had to try one for ourselves. We loved the pumpkin custard that we made so very much that we decided to use it instead of the standard pumpkin pie filling. I did change it a little to give it more of a pie constancy which I thought made it just wonderful. My in-laws loved it so much that we all decided to make another for our Dunkin Christmas Dinner. When buying the ingredients yesterday, we came across a caramel apple pie filling that we will use this time instead of the country apple pie filling we used last time. I am sure whichever way you make it they both will taste simply amazing.

1 - 9 inch - Graham Cracker Shell
1 - 21 oz. - Caramel Apple Pie Filling
1 Envelope - Unflavored Gelatin
4 Tbs. - Cornstarch
3/4 Tsp. - Pumpkin Pie Spice
1/8 Tsp. - Salt
1 Tsp. - Cinnamon
1 - 15oz. Can - Pumpkin Puree
1 - 12oz. Can - Evaporated Milk
2 - Eggs (beaten)
1/2 C. - Sugar

In a large saucepan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon, and salt. Stir in pumpkin and evaporated milk then let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until the mixture bubbles: cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the hot mixture into eggs; return all egg mixture to the saucepan. Cook and stir over low heat for another 2 minutes (Do not boil). Remove from heat and stir in the sugar. In the bottom of the pie crust spread the apple filling evenly then top with the pumpkin custard. Place into the fridge to chill for 6 – 24 hours.

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