1. Peel and slice 3 to 4 medium sized tart apples, enough apples to
    make 3 cups worth. ( Make sure to eat a couple of slices while doing this).
  2. Mix up the three layers, apple, pumpkin and crisp topping separately and add together at the end.

Apple layer:
In a medium sauce pan, mix the following:

  • 1/3 cup brown brown sugar (or maple sugar)
  • 1 Tbsp. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp salt
  • 1/3 cup of water (or sweet cider)
  • Stir the above  5 ingredients and then add 2 Tbsp. butter
  1. Place on burner and bring to a slow boil, then add apples and cook
    and stir for 4 minutes.

Turn off heat and let cool slightly while mixing
up pumpkin mixture.

Pumpkin layer:

  • 3/4 cup canned pureed pumpkin (or use fresh)
  • 3/4 cup heavy cream (or evaporated milk)
  • 1/3 cup granulated sugar (or again maple sugar)
  • 1 egg
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. cloves
  • 1/4 tsp. salt

Mix together the pumpkin mixture till smooth.

Crisp topping layer:
In a separate bowl mix until crumbly :

  • 1 cup flour
  • 1 cup dark brown sugar
  • 1/2 to 3/4 stick of margarine or butter, slightly softened
  • 1 tsp. cinnamon


  1. In a 9 x 13 lightly sprayed pan spread out the apple mixture from sauce pan.
  2. Pour the pumpkin layer over the top.
  3. And top with Chuck’s favorite apple crisp topping.
  4. Bake 350 degrees.  for approximately one hr. or until mixture is
  5. Serve warm with vanilla ice cream on top.