Apple Pumpkin Pie

1 unbaked (9-inch size) deep-dish pie shell with high fluted edges
2 cups peeled, cored and thinly sliced green apples
¼ cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
¼ teaspoon ground cinnamon
2 large eggs
1 ½ cup canned pumpkin (not pie filling)
1 cup evaporated milk
½ cup granulated sugar
2 Tablespoons butter or margarine
¾ teaspoon g round cinnamon
¼ teaspoon salt
1/8 teaspoon ground nutmeg

**Crumble Topping**
½ cup all-purpose flour
1/3 cup chopped walnuts
5 Tablespoons granulated sugar
3 Tablespoons butter

Preheat oven to 375 degrees

Combine apples with sugar, flour, lemon juice and cinnamon in medium bowl; Mix to coat apples with flour, etc.  Pour into pie shell.

Combine eggs pumpkin, evaporated milk, sugar, butter, cinnamon, salt and nutmeg in a medium bowl; mix well.  Pour over apple mixture.  Bake 30 minutes.

Remove from oven; Sprinkle with crumble topping. Topping:  Combine flour, chopped nuts and sugar in a medium bowl, cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.   Return  to oven; bake for 20 minutes or until custard is set.  Cool completely on wire rack.