Best 16 Apple Pumpkin Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the world of culinary delights, where flavors dance and aromas enchant. Today, we embark on a sweet journey, exploring the perfect harmony of apples and pumpkins in a delightful dessert - the Apple Pumpkin Pie. This delectable treat is a symphony of textures and tastes, combining the crunch of apples, the velvety smoothness of pumpkin, and the warmth of spices.

Our collection of recipes offers a diverse range of Apple Pumpkin Pie variations, each with its unique charm. Indulge in the classic rendition, featuring a flaky, golden crust encasing a generous filling of apples, pumpkin, and aromatic spices. For a touch of elegance, try the Lattice Top Apple Pumpkin Pie, where intricate lattice pastry designs add a visual masterpiece to this culinary gem.

Those seeking a gluten-free option will find solace in our selection of gluten-free Apple Pumpkin Pie recipes. These pies are crafted with alternative flours, ensuring that everyone can savor the wonders of this dessert.

And for those who prefer a vegan lifestyle, our collection includes a delectable Vegan Apple Pumpkin Pie recipe. This pie is a testament to the power of plant-based ingredients, showcasing the richness and flavor that can be achieved without compromising taste.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds tantalized and your heart filled with contentment. Let's dive into the world of Apple Pumpkin Pies and create memories that will last a lifetime.

Here are our top 16 tried and tested recipes!

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.

Provided by Joyce Lowe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 13

1 cup canned pumpkin puree
1 cup apple butter
¼ cup dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust
3 tablespoons butter
½ cup all-purpose flour
⅓ cup dark brown sugar
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
  • Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
  • To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

Nutrition Facts : Calories 412.6 calories, Carbohydrate 49.5 g, Cholesterol 90.3 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 7.7 g, Sodium 392.4 mg, Sugar 28.3 g

PUMPKIN APPLE PIE



Pumpkin Apple Pie image

The first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.-Elizabeth Montogomery, Taylorville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust pie
1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter
3 cups sliced peeled tart apples
3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 large egg, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Optional: Whipped cream or vanilla ice cream

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

Nutrition Facts : Calories 284 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE PIE UPSIDE-DOWN PUMPKIN CAKE



Apple Pie Upside-Down Pumpkin Cake image

Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it's sure to be a crowd pleaser!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 12

1/2 cup butter, melted
1 cup packed brown sugar
1/4 cup water
2 cups 1/2-inch slices peeled apples (2 medium)
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup water
1/2 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Sweetened whipped cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
  • In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 27 g, TransFat 0 g

CRUMB-TOPPED APPLE & PUMPKIN PIE



Crumb-Topped Apple & Pumpkin Pie image

This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house. -Trisha Fox, Plainfield, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 10 servings.

Number Of Ingredients 19

1 sheet refrigerated pie crust
2 cups thinly sliced peeled tart apples
1/4 cup sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
PUMPKIN FILLING:
1-1/2 cups canned pumpkin
1 cup fat-free evaporated milk
2 large eggs
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts

Steps:

  • On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust., In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes., For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie. , Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edge with foil during the last 15 minutes to prevent overbrowning if necessary). , Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 282 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 198mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

The addition of apple butter gives this pumpkin pie a slightly fruity flavor. I'm always happy to share reliable recipes like this. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
3 large eggs, lightly beaten
1 cup canned pumpkin
1 cup apple butter
3/4 cup packed brown sugar
1 can (5 ounces) evaporated milk
1/3 cup 2% milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, cloves and nutmeg
Whipped cream, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 304mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.

APPLE-PUMPKIN-PECAN PIE



Apple-Pumpkin-Pecan Pie image

This is the ultimate holiday pie for those who love apple, pumpkin and pecan pie equally. There's no need to choose-our creation boasts a gooey pecan bottom, a sweet-and-tart apple edge and a creamy pumpkin center. Make it the day before and refrigerate overnight; serve at room temperature or chilled.

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 22

Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving

Steps:

  • For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
  • Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
  • Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
  • Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
  • For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
  • For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
  • Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
  • For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
  • Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
  • Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

APPLE BUTTER AND PUMPKIN PIE



Apple Butter and Pumpkin Pie image

I'm proud of this pie because I made it up in my head, and it turned out very well! It's a little different from traditional pumpkin or pecan pie, which makes it a nice holiday surprise. -Sherry Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 19

1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/4 cup shortening
3 to 5 tablespoons ice water
FILLING:
3 large eggs, lightly beaten
1 cup apple butter
1 cup canned pumpkin
2/3 cup packed light brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup half-and-half cream
OPTIONAL TOPPINGS:
Sugared Cranberries (see Editor's Note)
Toasted chopped pecans
Sweetened whipped cream

Steps:

  • In a bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Reserve one-fourth of the dough for cutouts; shape into a disk. Shape remaining dough into a separate disk. Wrap disks and refrigerate 1 hour or overnight., On a lightly floured surface, roll large disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll small disk to 1/4-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on an ungreased baking sheet. Refrigerate crust and cutouts while preparing filling., Preheat oven to 425°. Mix eggs, apple butter, pumpkin, brown sugar, salt and spices; stir in cream. Pour into crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until center is almost set, 30-35 minutes. Bake cutouts on an upper oven rack until golden brown, 12-15 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired.

Nutrition Facts : Calories 454 calories, Fat 22g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 437mg sodium, Carbohydrate 57g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN APPLE PIE SMOOTHIE



Pumpkin Apple Pie Smoothie image

This healthy, delicious vegan smoothie is perfect when you're craving fall flavors in the heat of the summer! Perfect for a low calorie breakfast or an energy-packed snack. Top with crushed graham crackers, pecans, granola, or whipped cream if desired.

Provided by emilycharity

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 2h15m

Yield 1

Number Of Ingredients 7

1 apple - peeled, cored, and chopped
2 tablespoons water, or as needed
⅔ cup unsweetened vanilla-flavored almond milk
¼ cup pumpkin puree
1 ½ teaspoons brown sugar, or to taste
¼ teaspoon pumpkin pie spice
⅔ cup crushed ice cubes

Steps:

  • Place apple in a plastic microwave-safe bowl; pour in enough water to cover 1/4-inch of the bottom of bowl. Partially cover bowl with a lid or paper towel. Microwave in 1 minute intervals until apple is softened, 2 to 3 minutes. Freeze apple in the same container with water until solid, 2 hours to overnight.
  • Blend frozen apple, almond milk, and pumpkin puree in a blender until smooth; add brown sugar and pumpkin pie spice. Blend until smooth. Add ice and blend until smooth.

Nutrition Facts : Calories 184.8 calories, Carbohydrate 42.6 g, Fat 2.2 g, Fiber 5.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 259.4 mg, Sugar 33.8 g

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

If you love a classic pumpkin pie, you'll love this apple butter twist. It gives the pie a slightly fruity flavor that tastes of fall. The pie's seasoning leans towards more of a cinnamon flavor, but the ginger and nutmeg are in the undertones. Cool and creamy, the filling is exactly what you'd expect from a pumpkin pie. As it...

Provided by Gay Farrar

Categories     Pies

Time 1h20m

Number Of Ingredients 11

1 can(s) canned pumpkin, 15 oz.
1 c apple butter
1/3 c sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
3 eggs
1 can(s) evaporated milk, 5 oz. (2/3 cup)
1/2 c milk
pastry for single-crust pie or double-crust pie
whipped cream (optional)

Steps:

  • 1. In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg.
  • 2. Add eggs; beat with wire whisk until combined.
  • 3. Gradually stir in evaporated milk and milk.
  • 4. Mix well.
  • 5. Prepare and roll out pastry as directed. Line a 9-inch pastry plate with pastry.
  • 6. Pour pumpkin mixture into pastry shell.
  • 7. To prevent over browning, cover edge of pie with foil or a pie shield.
  • 8. Place in a preheated 375 degree oven for 25 minutes.
  • 9. Remove foil and bake about 25 minutes more or until a knife in center comes out clean.
  • 10. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.
  • 11. Serve with whipped cream, if desired.

APPLE PUMPKIN PIE EXTRAVAGANZA



Apple Pumpkin Pie Extravaganza image

This is the perfect autumn pie. I am an absolute pie fanatic and have always looked for this combination. Since it doesn't seem to exist, I combined several different recipes and my own personal preference to create a pie that tastes like fall.

Provided by Emilié

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h20m

Yield 10

Number Of Ingredients 15

1 (1 pound) sugar pumpkin, halved and seeded
1 egg
¾ cup brown sugar, divided
2 ½ tablespoons all-purpose flour, divided
¾ teaspoon salt
¾ (12 fluid ounce) can fat-free evaporated milk
⅓ teaspoon ground ginger, or to taste
⅓ teaspoon ground nutmeg, or to taste
⅓ teaspoon ground cloves, or to taste
⅓ teaspoon ground cinnamon, or to taste
¼ cup unsalted butter
¼ cup white sugar
2 tablespoons water
1 (15 ounce) package pastry for a double-crust 9-inch pie
5 Granny Smith apples - peeled, cored, and sliced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; grease lightly.
  • Place pumpkin halves cut-side down on the prepared baking sheet.
  • Bake in the preheated oven until the fresh is tender when pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes. Scoop pumpkin flesh out of the skin and into a food processor; puree until smooth.
  • Increase oven temperature to 450 degrees F (230 degrees C).
  • Whisk egg lightly in a large bowl. Stir in 1/2 cup brown sugar, 1 tablespoon flour, and salt. Add 1 3/4 cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, mixing well after each addition.
  • Melt butter in a small saucepan over low heat. Stir in remaining 1 1/2 tablespoon flour until it forms a paste. Add remaining 1/4 cup brown sugar, white sugar, and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until smooth, 3 to 5 minutes. Remove from heat.
  • Place bottom crust in a pie plate. Scatter some apples on top. Pour pumpkin puree mixture over apples. Arrange remaining apples in a circular pattern over puree. Moisten the rim of the pie with a small amount of water.
  • Cut top crust into 1/2-inch strips with a sharp knife or pastry wheel. Lay the 2 longest strips in an X in the center of the pie. Lay remaining strips on top, using the shortest ones on the edges, weaving them in an over-and-under pattern. Fold the ends under the edge of the bottom crust and flute the crust. Pour butter mixture gently over lattice.
  • Bake in the preheated oven for 12 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and top is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool before cutting.

Nutrition Facts : Calories 398 calories, Carbohydrate 55.2 g, Cholesterol 31.9 mg, Fat 18.2 g, Fiber 3.1 g, Protein 6 g, SaturatedFat 6.4 g, Sodium 420.8 mg, Sugar 31.9 g

PUMPKIN-APPLE CHIFFON PIE



Pumpkin-Apple Chiffon Pie image

Provided by Joanna Pruess

Categories     dessert

Time 6h45m

Yield Eight servings

Number Of Ingredients 21

1 1/3 cups finely chopped chocolate wafers (about 25 cookies)
5 tablespoons sweet butter, melted
2 tablespoons sweet butter
2 cups cooking apples, peeled and cut into 1/2-inch dice (about 2 small apples)
1/2 cup granulated sugar
1/3 cup light brown sugar, firmly packed
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon grated lemon rind
1 1/4 cups cooked pureed pumpkin (fresh or canned)
1 package plain gelatin
1/4 teaspoon salt
3 egg yolks
1/2 cup half-and-half
3 egg whites
3 tablespoons granulated sugar
1/2 cup coarsely chopped toasted pecans
1/2 cup chilled heavy sweet cream
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • To make the crust, butter a nine-inch Pyrex pie plate. Preheat the oven to 350 degrees.
  • Break the wafers into pieces. Place in processor and make fine crumbs, about one and one-third cups. Add the butter and pulse five to six times or until the crumbs are coated with butter.
  • Empty the contents into the pie plate, reserving one tablespoon for garnish. Press the crumbs thickly onto the sides of the pan with a spoon, forming a half-inch border. Use a glass to press the remaining crumbs into the bottom of the dish.
  • Bake for 8 to 10 minutes. The crust should set, but not brown. Cool and set aside.
  • To make the filling, melt the butter in a heavy three-quart saucepan. Stir in the apples, sugars, spices and rind. Bring to a slow boil. Cover and simmer for five minutes. Remove the lid, raise heat slightly and continue to cook the apples for six to eight minutes or until the caramel syrup forms a six- to eight-inch thread when dropped from the tip of a spoon. Stir occasionally. Watch carefully: If the syrup becomes too hot, it will taste bitter and quickly burn.
  • Immediately remove the pot from the heat. Stir in the pumpkin, gelatin and salt. Blend well and return to flame. Cook on low heat until the mixture is very hot, stirring constantly.
  • Blend the yolks into the half-and-half. Gradually whisk into the filling. Heat slowly to just under boiling, about one-and-a-half to two minutes.
  • Empty the filling into a processor. Puree for 45 seconds. Pour into a large bowl and place over ice for five minutes to cool to room temperature. Stir occasionally. The filling can also be cooled in the refrigerator.
  • Beat the egg whites until soft peaks form. Add sugar, one tablespoon at a time, to form a meringue. Beat 30 seconds longer.
  • Stir a quarter of the egg whites into filling. Fold in the remaining whites and the toasted pecans at the same time, reserving one tablespoon of nuts for garnish. Mound the filling into the pie shell. Smooth surface with a spoon. Chill until set, about six hours or longer.
  • To make the garnish, whip the cream in a chilled bowl. As it starts to thicken, add the sugar and vanilla. Beat until fairly thick. Pipe or spoon around the edge of the pie. Sprinkle the top with the reserved crumbs and nuts.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 225 milligrams, Sugar 39 grams, TransFat 0 grams

APPLE BUTTER PUMPKIN PIE



APPLE BUTTER PUMPKIN PIE image

Number Of Ingredients 11

1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish

Steps:

  • Preheat oven to 425 degrees F. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set. Cook's Notes: -If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven. -A tasty topping for this pie is praline pecans.

CRUMB TOPPED APPLE AND PUMPKIN PIE RECIPE - (4.5/5)



Crumb Topped Apple and Pumpkin Pie Recipe - (4.5/5) image

Provided by á-1968

Number Of Ingredients 19

1 sheet refrigerated pie pastry
2 cups thinly sliced peeled tart apples
1/4 cup sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
PUMPKIN FILLING
1-1/2 cups canned pumpkin
1 cup fat-free evaporated milk
1/2 cup egg substitute
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
TOPPING
1/2 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts

Steps:

  • On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust. In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes. For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie. Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean. Cover edges with foil during the last 15 minutes to prevent over browning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.

PUMPKIN APPLE CRUMB PIE



Pumpkin Apple Crumb Pie image

Who doesn't love pumpkin pies and apple pies, why not have the best of both worlds. And throw a little crumb topping in the mix, this is to die for! Now if I just had some homemade ice cream to go on top! If you want to use fresh not canned pumpkin but don't know how, look on page two of the comments and there are instructions...

Provided by Lynn Socko

Categories     Pies

Time 1h15m

Number Of Ingredients 19

PUMPKIN FILLING
16 oz can of pumpkin
12 oz can of evoparted milk (not sweet condensed)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt
2 eggs
1 1/4 tsp white granulated sugar
APPLE FILLING
2 1/2 c peeled and diced apples
1 Tbsp brown sugar
squeeze of lemon juice
1/4 tsp cinnamon
CRUMB TOPPING
1/2 c brown sugar
1/3 c flour
1/4 c real butter, room temp
2/3 c chopped nuts (walnuts)

Steps:

  • 1. Prepare your crumb topping and set aside: Using a pastry fork or regular fork, combine 1/2 c. brown sugar, 1/3 c. flour, 1/4 c. room temp butter and 2/3 c. finely chopped nuts, I use walnuts. Combine to a crumbly consistency.
  • 2. Peel and chop apples into small bite size pcs. Add 1 Tbs. of brown sugar, 1/4 tsp. cinnamon and a little squeeze of lemon juice. You will want about 2 1/2 c.
  • 3. Make or buy a pie crust.
  • 4. Mix pumpkin, eggs, 1 tsp. of cinnamon, sugar, 1/2 tsp. ginger, 1/4 tsp. cloves, 1/2 tsp. salt and one can of evaporated milk till silky.
  • 5. Drain any juice that the apple may have created. Pour apples into pie crust.
  • 6. Pour just enough pumpkin pie filling in to about 1" from top.
  • 7. Sprinkle crumb topping on and bake 425° for 15 min, then reduce heat and baked 375° for 40-50 min. till a knife inserted into center comes out clean. Cool and serve with ice cream or your favorite pie topping. NOTE: Seems I always have to cook mine about 60 min. Cooking time will vary from oven to oven. NOTE: You may want to loosely place a pc. of foil over top of pie for the last 30 minutes of baking time to prevent the crumb topping from browning and hardening too much.

APPLE PUMPKIN PIE



Apple Pumpkin Pie image

Happy Halloween. For Halloween I went in the spirit of Dr. Frankenstein and decided to create a freak of nature. I made an apple-pumpkin pie (or pumpkin-apple pie, depending on whether or not you consider this to be an apple pie with pumpkin, or pumpkin pie with apples.) Well here it is, I divided by zero twice, blew open a few...

Provided by Maggie May Schill

Categories     Pies

Time 1h10m

Number Of Ingredients 17

FOR APPLE PART:
6 c apples, peeled and thinnly sliced
2/3 c packed brown sugar
2 Tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp salt
2/3 c warm water
5 Tbsp butter
FOR PUMPKIN PART:
2 1/2 c pumkin puree, canned or fresh
12 oz evaporated milk
1/2 tsp vanilla extract
2 eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 9 inch pie crusts in pie dishes

Steps:

  • 1. For Apples: 1- In a sauce pan over medium low heat, add in brown sugar, cornstarch, cinnamon, salt and warm water. Stir until it is completely smooth. Raise temperature to medium-high heat. 2- Add in butter and melt in. Allow to come to a low boil. 3-Lower temperature back to medium low heat. 4-Add in your sliced apples and stir for 7-10 minutes. It should get nice and syrupy. 5- set aside.
  • 2. For Pumpkin: 1- In a large mixing bowl, stir in pumpkin, milk, sugar, eggs, cinnamon, nutmeg, salt and vanilla extract. 2-Stir until smooth and creamy.
  • 3. Baking: 1- Preheat oven to 375'F 2-In your 9 inch pie crusts, pour a layer of pumpkin mixture into the bottoms. Spread out evenly. 3-Spread down a layer of apples, spread evenly. 4-Cover the apples up with the remaining of the pumpkin mixture. 5-Bake with the edges of your pie crust shielded for 55 minutes-60 minutes. (or until a knife comes out of the center clean.) 6-Let cool on wire wrack for 2 hours. Garnish with whipped cream or caramel sauce. (optional) 7-Store in the refrigerator immediately after it cools. Side note: If you do not have a pie crust shield you can use aluminum foil folded gently over the edges.

PUMPKIN DUTCH APPLE PIE



Pumpkin Dutch Apple Pie image

A layer of apples topped with creamy pumpkin sprinkled with a crumble topping. Everyone seems to love this the young to the well experienced, the hims and the hers.

Provided by Annacia

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 18

1 unbaked 9-inch deep dish pie pastry (4-cup volume)
2 cups peeled peeled cored thinly sliced apples
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 1/2 cups pure pumpkin puree
1 cup evaporated milk
1/2 cup granulated sugar
2 large eggs, lightly beaten
2 tablespoons butter or 2 tablespoons margarine, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/3 cup chopped walnuts
5 tablespoons granulated sugar
3 tablespoons butter

Steps:

  • FOR APPLE LAYER:.
  • Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
  • FOR PUMPKIN LAYER:.
  • Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
  • Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
  • FOR CRUMB TOPPING:.
  • Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.

Nutrition Facts : Calories 426.5, Fat 21.6, SaturatedFat 8.6, Cholesterol 81.1, Sodium 292.4, Carbohydrate 53.3, Fiber 2.4, Sugar 30.5, Protein 7.1

Tips:

  • For a flaky crust, use a combination of butter and shortening. This will help to create layers in the crust and prevent it from becoming too tough.
  • Be sure to chill the dough before rolling it out. This will help to prevent the crust from shrinking in the oven.
  • When rolling out the dough, use a light touch. Overworking the dough will make it tough.
  • To prevent the edges of the crust from browning too much, fold them under before baking.
  • Use a pie shield or foil to protect the edges of the crust from burning.
  • Bake the pie in a preheated oven. This will help to ensure that the crust is cooked evenly.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Apple pumpkin pie is a classic fall dessert that is sure to please everyone. With its flaky crust, sweet and tangy filling, and warm spices, this pie is the perfect way to celebrate the season. Whether you are making it for a special occasion or just for a weeknight dessert, apple pumpkin pie is sure to be a hit.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #pies-and-tarts     #desserts     #fruit     #american     #fall     #holiday-event     #dietary     #thanksgiving     #seasonal     #low-in-something     #apples     #4-hours-or-less

Related Topics