1 - 21 oz. Can - Caramel Apple Pie Filling
1 Envelope - Unflavored Gelatin
4 Tbs. - Cornstarch
3/4 Tsp. - Pumpkin Pie Spice
1/8 Tsp. - Salt
1 Tsp. - Saigon Cinnamon
1 - 15 oz. Can - Pumpkin Puree
1 -12 oz. Can - Evaporated Milk
2 - Eggs (beaten)
1/2 C. - Sugar
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.
This recipe would also be great in a parfait form, using a parfait glass place in a small layer of graham cracker crumbs then layer on the apple pie filling and top with the pumpkin custard.
My mother-in-law has developed celiac disease so I also made this for her in a gluten free form, I simply put some of the pumpkin custard into a ramekin for her to enjoy.