Apple Crumb Pumpkin Pie

Layers of apple pie filling and buttery cinnamon-scented crumbs give this Thanksgiving classic a delicious twist.

Ingredients

For pie:

• Half of 11-oz. pkg. pie crust mix
• 1 can (15 oz.) pumpkin
• 1 can (12 oz.) evaporated milk
• 2 eggs
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ¼ cup sour cream
• 2 tsp. grated peeled fresh ginger
• 2 tsp. maple extract 
• 1 tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• 1 tsp. vanilla extract

For crumb topping:

• ¼ cup butter
• 1 cup all-purpose flour
• ⅓ cup packed light brown sugar
• ¼ tsp. ground cinnamon
• ⅛ tsp. salt
• 2 Tbs. sour cream
• 1 can (21 oz.) apple pie filling
• 1 cup confectioners’ sugar
• 1 Tbs. + 1 tsp. milk
• ½ tsp. vanilla extract

Instructions

To make pie:

• Place baking sheet on center rack in oven. Preheat oven to 375°F. Coat 9″ pie pan with cooking spray. Prepare pie crust mix according to package directions for 1 crust. On lightly floured surface, roll out dough into 12″ round. Fit into pie pan; trim and flute edge. Chill at least 30 minutes. 
• In large bowl, whisk together pumpkin, evaporated milk, eggs, granulated and brown sugars, sour cream, ginger, maple extract, cinnamon, nutmeg and vanilla extract. Pour into crust. Bake on hot baking sheet 1 hour, 5 minutes or until center is set. Cool completely on rack.

To make crumb topping:

• Preheat oven to 375°F. Melt butter. Combine flour, brown sugar, cinnamon and salt. Stir in butter and sour cream until crumbs form. Spread apple pie filling on baked and cooled pumpkin pie and top with crumb mixture.
• Bake 1 hour or until crumbs are lightly browned and baked through. Cool on rack. Stir together confectioners’ sugar, milk and vanilla extract until smooth. If too thick, stir in additional milk, ½ tsp. at a time; drizzle over pie.