Pumpkin Apple Pie

1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter or margarine
3 cups sliced peeled tart apples
Pastry for a single-crust pie (9 inches)

Pumpkin Layer
3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Whipped cream, optional

In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil. Add apples. Cook and stir for 4 minutes. Place pastry in a 9-in. pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. Flute the edges or decorate with pastry leaves.

Bake at 375° for 50-55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil for the last 15 minutes of baking time to prevent overbrowning. Cool completely. Garnish with whipped cream if desired. Store in the refrigerator. Makes 6-8 servings.