- 1/3 cup butter, melted
- ¾ cup low-fat Graham crackers, crushed
- ¾ cup ground walnuts
- ¼ cup brown sugar
- 1 Fuji apple, peeled, cored and thinly sliced
- 1 pear, peeled, cored and thinly sliced
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon, divided
- ½ teaspoon salt, divided
- 1/3 cup water
- 2 tablespoons butter
- 1 egg
- 1/3 cup granulated sugar
- ¾ cup Fresh or canned pumpkin puree
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¾ cup low-fat evaporated milk
In the ½ quart Butter Warmer, melt butter at medium-low heat. In the 2-quart Mixing Bowl, combine crushed graham crackers, ground walnuts and brown sugar; add melted butter and blend well. Press onto the bottom and up the sides of the Pie Plate.
Before filling, refrigerate for 30 minutes or bake at 375°F for 9 minutes or until crust is lightly browned. Let it cook on a wire rack.
Peel and core apple and pear with the Paring Knife; thinly slice them with the Chef’s Knife. Preheat oven to 425°F.
Put brown sugar, cornstarch, ½ teaspoon of cinnamon, ¼ teaspoon of salt, water and butter into the 2-quart Saucepan and cook over medium heat, stirring constantly until mixture comes to a boil. Add apple and pear slices; coat fruit in sugar mixture and cook for 3 to 4 minutes. Remove from heat and set aside.
In the 3-quart Mixing Bowl, whisk together egg, granulated sugar, pumpkin puree, ¼ teaspoon salt, ½ teaspoon cinnamon, ground cloves, ground ginger and evaporated milk until well combined.
Pour apple and pear mixture into cooled pie shell and spoon pumpkin mixture evenly over the top. Bake for 10 minutes, then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely before cutting into slices.