Preheat the oven to 425°F (220°C). Grease a 10-inch pie plate.
Roll out the pastry and fit it into the pie plate. Trim and flute the edges. Refrigerate.
Peel, core, and slice the apples into 1/4-inch pieces. Place in a skillet with 1 teaspoon butter, cover, and cook for 5 minutes. Remove from the heat and drain. If you are using canned apples, simply drain and set aside.
Place the remaining ingredients in a medium-size mixing bowl. Beat together until smooth.
Arrange the apple slices in the bottom of the chilled pastry shell and pour over the pumpkin mixture.
Bake in oven for 15 minutes. Reduce the heat to 375°F (190°C) and continue baking for 35 to 40 minutes, or until a knife inserted into the center comes out clean. Allow to cool before serving.
Preparation Time: 25 Minutes Baking Time: 50 to 55 Minutes