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1 unbaked 10-inch deep dish pastry shell
1/2 teaspoon pumpkin pie spice
1 slightly beaten egg white
1 1/2 teaspoon cinnamon
2 teaspoons flour
1 1/2 cups evaporated milk
3 cups (2 large) peeled, thinly sliced green cooking apples
1/3 cup firmly packed brown sugar
2 slightly beaten eggs
1/4 cup flour
1 3/4 cups (16 ounce can) solid pack pumpkin
1/4 cup quick cooking oats
3/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
3 tablespoons melted butter or margarine
Brush pie crust with slightly beaten egg white; sprinkle with 2 teaspoon flour. Arrange apple slices over flour. Combine eggs, pumpkin, sugar, salt, cinnamon, 1/2 teaspoon pie spice, and evaporated milk; mix well. Pour over apple slices. Bake in moderate oven (350 degrees F.) 40 minutes. Combine remaining ingredients to make streusel topping; mix well. Sprinkle over top of partially baked pie. Bake additional 20 minutes or until knife inserted halfway between center and edge comes out clean.
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