Pumpkin Apple Pie

Apple Filling:

1/3 cup packed brown sugar
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup water
2 Tbsp. butter or margarine
3 cups sliced peeled tart apples

Pumpkin Filling:

3/4 cup cooked or canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 tsp. ground cinnamon
1/4 tsp. salt

Pastry for a single-crust pie (9-in.)
Whipped Cream, optional

In a saucepan, combine brown sugar, cornstarch, cinnamon and salt.
Add water and butter;bring to a boil. Add apples. Cook and stir for 4 minutes.
Place pastry in a 9-in. pie pan; add apple mixture. In a bowl, whisk pumpkin,
milk, sugar, egg,cinnamon and salt until smooth; pour over apple layer.
Bake at 375 degrees for 50-55 minutes or until a knife inserted near the
center comes out clean.
If necessary, cover edges with foil for the last 15 minutes of baking to prevent
overbrowning.
Cool completely.
Garnish with whipped cream if desired.
Store in the refrigerator.

This recipe is another one of Suzanne's and sounds like it might be a nice one to try for Thanksgiving. I usually make apple pies and pumpkin pies separately but everyone takes a piece of each - why not combine them.