|Pumpkin Caramel Apple Pie|
Spread the caramel apple pie filling evenly into the bottom of the pie crust, set aside while you work on the pumpkin filling.
In a large sauce pan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon and salt. Stir in the evaporated milk and pumpkin puree; let the mixture sit for 5 minutes to soften the gelatin.
Cook over medium heat until the mixture comes to a bubble, cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the pumpkin mixture into the beaten eggs; return all egg mixture into the sauce pan.
Return to the heat, cook and stir for another 2 minutes but do not boil. Remove from heat and stir in the sugar.
Once the pumpkin mixture is ready carefully spread over the apple pie filling, cover and refrigerate for 6-24 hours.
Yield: 6-8 servings