1 - 21 oz. - Caramel Apple Pie Filling
1 Envelope - Unflavored Gelatin
4 Tbs. - Cornstarch
3/4 Tsp. - Pumpkin Pie Spice
1/8 Tsp. - Salt
1 Tsp. - Cinnamon
1 - 15oz. Can - Pumpkin Puree
1 - 12oz. Can - Evaporated Milk
2 - Eggs (beaten)
1/2 C. - Sugar
In a large saucepan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon, and salt. Stir in pumpkin and evaporated milk then let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until the mixture bubbles: cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the hot mixture into eggs; return all egg mixture to the saucepan. Cook and stir over low heat for another 2 minutes (Do not boil). Remove from heat and stir in the sugar. In the bottom of the pie crust spread the apple filling evenly then top with the pumpkin custard. Place into the fridge to chill for 6 – 24 hours.