1/3 c  Brown Sugar; Firmly Packed

      1 tb Cornstarch

    1/2 t  Cinnamon; Ground

    1/4 t  Salt

    1/3 c  Water

      2 tb Butter Or Regular Margarine

      3 c  Apple; Pared, Thinly Sliced

      1 ea Egg; Lg

    1/3 c  Sugar; Granulated

    3/4 c  Pumpkin; Mashed, Canned

    1/2 t  Cinnamon; Ground

    1/4 t  Ginger; Ground

    1/8 t  Clove; Ground

    1/4 t  Salt

    3/4 c  Evaporated Milk

      1 ea Unbaked 9-inch Pie Shell

  Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of
  salt in a 2-quart saucepan.  Stir in the water and butter.  Cook, over
  medium heat, stirring constantly, until the mixture comes to a boil.
  Carefully add the apple slices and cook for another 4 minutes.  Remove
  from the heat and set aside.  Combine the egg, sugar, pumpkin, 1/4 ts of
  salt, spices, and evaporated milk in a bowl.  Beat until well blended
  using a rotary or electric mixer set on low speed.  Pour the apple mixture
  into the unbaked pie shell and then spoon an even layer of the pumpkin
  mixture over the apple mixture.  Bake in a preheated 425 degree F oven for
  10 minutes then reduce the oven temperature to 375 degrees F and bake

  another 40 minutes or until the filling is set around the edge.  Cool on a
  wire rack.