Best 2 Crumb Topped Apple Pumpkin Pie Recipes

Indulge in a culinary delight that harmoniously blends the essence of fall flavors – the Crumb Topped Apple Pumpkin Pie. This delectable treat is a symphony of sweet and tangy notes, where crisp apples and velvety pumpkin come together in perfect harmony. Topped with a golden-brown crumb topping, this pie is a feast for both the eyes and the taste buds. With its flaky crust, tender filling, and irresistible crumb topping, this apple pumpkin pie is sure to be a hit at any gathering. Whether you're a seasoned baker or a novice in the kitchen, this article provides two versions of the recipe, each offering its own unique twist on this classic dessert. Discover the traditional recipe that stays true to the timeless flavors of apple and pumpkin, or embark on a culinary adventure with the unique twist of candied pecans and a hint of maple syrup. Whichever path you choose, you'll be rewarded with an unforgettable dessert experience.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

For a flaky crust, use a pastry blender or two forks to cut the butter into the flour until it resembles coarse crumbs.
Do not overwork the dough, as this will make it tough.
Chill the dough for at least 30 minutes before rolling it out.
When rolling out the dough, do so on a lightly floured surface.
If the dough is too sticky, add a little more flour.
If the dough is too dry, add a little water.
To prevent the bottom crust from getting soggy, pre-bake it for 10-15 minutes before adding the filling.
When adding the filling to the pie crust, do not overfill it, as this will make it difficult to seal the top crust.
To seal the top crust, brush the edges of the bottom crust with water and then press the top crust onto the bottom crust.
Trim the edges of the pie crust and then crimp them to seal them.
Bake the pie at 375 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 30 minutes before serving.

Conclusion:

This apple pumpkin pie is the perfect fall dessert. It is made with a flaky crust, a sweet and tangy filling, and a crumb topping. The pie is easy to make and can be enjoyed by people of all ages. This recipe is a great way to use up leftover pumpkin puree. It is also a great way to get your daily dose of fruits and vegetables. The pie is a good source of fiber, vitamin C, and potassium.