1Put a baking sheet on the bottom shelf of the oven. Put the oven rack for the pie on the second level up from the bottom. Preheat oven to 425.
2To make pecan crunch topping, in a small bowl, mix the sugars, flour, cinnamon, salt and pecans. Add butter and using two knives or a pastry blender, cut in the butter til mixture is crumbly. Set aside.
3To make the pumpkin filling, in a small bowl stir together sugars, flour, spices and salt. In a large bowl, mix pumpkin, eggs and sour cream til smooth. Stir in dry ingredient.
4to make apple layer, in large bowl, mix brown sugar, cinnamon, flour. Toss with apples or coat evenly. In a 10 inch iron skillet, over medium heat, melt butter. Sprinkle sugar over butter and cook 3 to 4 minutes til just starting to brown. Top with apples and remove from heat.
5Pour pumpkin filling over apples and scatter crunch topping over the top. Leave about a 1/4 inch border of pumpkin around the edges uncovered. Bake 10 minutes, then lower oven temperature to 350. Bake about 40 to 45 minutes, til a knife inserted near the center comes out clean. Remove to a wire rack and cool at least 30 minutes. Serve warm with vanilla ice cream.
Serves 6 to 8