1/4 c. sugar
1/4 tsp salt
3/4 tsp pumpkin pie spice
1/4 tsp corn syrup (I am omitting)
1 c. canned pumpkin
1 can evaporated milk
1 can apple pie filling
1 unbaked deep dish pie crust
Mix sugar, salt and pumpkin pie spice in bowl. Add egg and beat slightly. Add syrup (if using), pumpkin and evaporated milk; blend well.
Spread apple pie filling in pie crust. Gently pour pumpkin filling over apples.
Bake in 425 degree heated oven for 15 minutes; reduce oven temperature to 350 degrees and
continue baking for 35-40 minutes, or until knife inserted in pie center comes out clean.
Chill a minimum of 2 hours before serving.