Best 6 Applesauce Pumpkin Pie Recipes

CRUSTLESS PUMPKIN PIE MADE WITH APPLESAUCE

Steps:

• Directions
• PREHEAT oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.
• SPRAY with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.
• PREPARE Pour into pan or dish.
• BAKE as directed below or until knife inserted near center comes out clean.
• COOL on wire rack for 2 hours. Serve immediately or refrigerate.
• 9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes
• 10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes
• 8-inch-round cake pan: 350º F; bake for 45 to 50 minutes
• 9-inch-round cake pan: 350° F; bake for 35 to 40 minutes
• 8-inch-square baking pan: 350º F; bake for 45 to 50 minutes
• 8-inch-square glass baking dish: 325º F; 55 to 60 minutes
• 9-inch-square baking pan: 350º F; bake for 35 to 40 minutes
• 11 x 7-inch glass baking dish: 325º F; bake for 45 to 50 minutes
• 13 x 9-inch baking pan: 350° F; bake for 35 to 40 minutes
• 13 x 9-inch glass baking dish: 325° F; bake for 40 to 45 minutes
• LIBBY’S® 100% Pure Pumpkin 29-oz. can recipe (Makes 16 servings)
• 13 x 9-inch baking pan: 350° F; bake for 40 to 50 minutes
• 13 x 9-inch glass baking dish: 325° F; bake for 60 to 65 minutes

PUMPKIN APPLESAUCE PIE

Steps:

• Invert the pastry over a 9-inch deep dish pie pan, center it & gently tuck the pastry into the pan without stretching it, then sculpt the edge into an upstanding ridge.
• Place the pie shell in the freezer for at least 30 minutes.
• When ready to prebake it, preheat the oven to 400 degrees F.
• Tear off a sheet of aluminum foil at least 15 inches long, carefully press it into the pastry until it fits like a second skin, & then arrange the excess foil on either side so that it points out like a pair of wings ~ Bunching it up underneath will deflect the heat, which you don't want to do! Fill the foil with about 1 1/2 pounds of dried beans, pushing them up the sides a little to keep the pastry snug against the pan.
• Bake the shell on the center rack for 20 minutes, then remove it from the oven, & with hands protected, grasp the foil on either side & slowly lift the beans out of the shell.
• Use a fork to poke the bottom of the pastry 4 or 6 times, twisting the fork slightly to enlarge the holes, so that steam can escape & help prevent the pastry from puffing up.
• Put the pie shell back in the oven & bake for another 7 to 8 minutes, then let it cool on a wire rack for at least 15 minutes, while making the filling. Turn the oven down to 350 degrees F.
• In a medium-size bowl, whisk the eggs until foamy & blended, then whisk in the maple syrup & vanilla. Set aside.
• In a small mixing bowl, combine brown sugar, flour, salt & spices, then whisk this into the egg mixture.
• Whisk in the applesauce & pumpkin, blending until smooth, then ladle the filling into the partially baked crust.
• Place the pie on the center oven rack & bake 50 to 55 minutes. To check the pie for doneness, give the pan a quick little shake ~ The filling should not waver but should appear set in the middle. The sides might have puffed & have a flat finish while the center will be more glossy, indicating that the pie is ready to be taken from the oven & set on a wire rack to cool. Although it is very good warm, the apple flavor is more pronounced when the pie is cold.
• If served cold, refrigerate the pie loosely covered with a sheet of waxed paper.

PUMPKIN APPLESAUCE PIE

Steps:

• Mix eggs, pumpkin, applesauce and sugar together.
• Add salt, cinnamon, mace, vanilla and evaporated milk.
• Pour into pastry shell.
• Bake at 425 degrees for 15 minutes.
• Reduce oven temperature to 350 degrees and bake 45 minutes more, or until a knife inserted in filling comes out clean.

APPLESAUCE PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
• Mix flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and baking powder together in a large bowl.
• Combine brown sugar, white sugar, applesauce, and eggs in a large bowl. Add pumpkin and mix well. Add flour mixture alternately with water, mixing well between additions. Divide between the prepared loaf pans.
• Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes. Invert onto a wire rack to cool completely.

PUMPKIN APPLE PIE

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.

APPLESAUCE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. Mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnuts and chocolate chips. Stir flour into pumpkin mixture until fully incorporated. Pour batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sprinkle each loaf with confectioners' sugar.