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1 pie crust
1 cup canned pumpkin
1/3 cup firmly packed brown
sugar
1 egg
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 can (5-ounce) evaporated milk
1 can (21-ounce) apple pie
filling
1/4 cup chopped nuts
2 tablespoons caramel ice-
cream topping
Place pastry in 9-inch pie plate.
In mixing bowl,beat together
pumpkin,sugar,egg,salt,spice
and milk until smooth. Pour
into pie crust,using spoon,
evenly dot apple pie filling
over pumpkin mixture,sprinkle
with nuts and drizzle caramel
topping on top. Bake at 375
degrees for about 45 minutes
or until filling is set and
crust is golden brown.
Store in refrigerator.
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