OK… here is the last unusual Pumpkin Pie recipe in honor of Pumpkin Pie Day… This one combines Fruit along with Pumpkin. Apples are an Autumn natural, but I REALLY got excited when I saw that this recipe also includes that other harvest favorite, cranberries!
Tink

*When I dream, I cook and bake like an artist!*

Fruit & Pumpkin Pie

INGREDIENTS

1 ready-made 8” or 9” pie shell
2 eggs
2/3 cup sugar
1 1/2 cups low fat evaporated milk
1 1/2 cups canned or cooked pumpkin
1/2 teaspoon ground ginger
1/8 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup diced strawberries
1/3 cup chopped fresh cranberries
1/2 cup grated tart apples
1/4cup chopped almonds

INSTRUCTIONS

STEP 1 - Beat eggs, sugar and evaporated milk together in a medium bowl.
STEP 2 - Add the pumpkin and spices.
STEP 3 - Slowly mix in fruits and almonds.

STEP 4 - Pour into the refrigerated crust, and then bake for 15 minutes at 425 degrees.
STEP 5 - Lower the heat to 350 degrees and cook another 40-60 minutes, until the top is golden brown.

STEP 6 - Chill overnight, but serve warm with vanilla ice cream or some whipped cream!