A nice holiday recipe: Pumpkin-Apple Pie

"Very Nice Tart.-- Boil apple as you would for puffs; and boil, also, an equal quantity of pumpkin, and mash them well together. Add a few currants, and sugar and nutmeg to taste. Bake with a light crust top and bottom. The pumpkin must be strained as dry as possible." from Godey's Lady's Book, January 1860.

I'm sure you could use prepared apple sauce and canned pumpkin puree and avoid having to boil and mash the apples and pumpkin yourself.

And for the "light crust" or pie pastry:
"A Light Puff Paste – American: One pound of sifted flour; one pound of fresh butter; two teaspoonfuls of cream of tartar; one teaspoonful of soda; a little water.
Work one-fourth of the butter into the flour until it is like sand; measure the cream of tartar and the soda, rub it though a sieve, put it to the flour, add enough cold water to bind it, and work it smooth; dredge flour over the pasteslab [sic] or board, rub a little flour over the rolling pin, and roll the paste to about half an inch thickness; spread over the whole surface one-third of the remaining butter, the fold it up; dredge flour over the pasteslab [sic] and rolling pin, and roll it out again; then put another portion of the butter, and fold and roll again, and spread on the remaining butter, and fold and roll for the last time." from Warne's Model Cookery and Housekeeping Book, ca. 1891.