Pumpkin Apple Pie with Whipped Cream

Pumpkin pie on top of apple pie! This is definitely an unusual pie, but it isa lovely combination of two fall pies.

Recipe adapted from Food Network

Ingredients:

1 store bought pie crust

15 ounces pumpkin puree

¼ cup stevia or ½ cup granulated sugar

¼ cup dark brown sugar

1 can reduced fat evaporated milk

2 eggs

3 apples peeled and sliced

1 teaspoon ground nutmeg divided

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup heavy cream

1 tablespoon stevia or 2 tablespoons granulated sugar

Directions:

1. Add sliced apples to a microwave safe bowl and toss with ½ teaspoon nutmeg, the cinnamon, ginger, and cloves.  Microwave for 3 minutes.  Allow to cool.
2. Preheat oven to 375 degrees.  Spray a pie plate with baking spray.
3. Spread crust out in the pie plate and refrigerate until needed.
4. Mix pumpkin puree, evaporated milk, eggs, stevia or granulated sugar, and brown sugar in a medium bowl.
5. Spread apples out in the pie crust in an even layer. 
6. Pour the pumpkin mixture over the apples.
7. Bake 1 hour 15 minutes until pie is set.
8. Let pie cool on a wire rack.
9. Top with whipped cream.  Add 1 cup heavy cream and 1 tablespoon stevia to a large stand mixer and whisk on high until set. 
10. Enjoy! Refrigerate any leftovers if there are any.