Best 10 Pumpkin Apple Tart Recipes

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.

CRUMB-TOPPED APPLE & PUMPKIN PIE

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.

PUMPKIN TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
• To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
• Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
• Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
• Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

PUMPKIN APPLE PIE

Steps:

• Preheat the oven to 375 degrees F and place a rack in the center of the oven.
• Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
• Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
• In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
• Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
• Cool, and then slice the pie and top with whipped cream if using to serve.

DUTCH APPLE-PUMPKIN CRISP

Steps:

• Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
• Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
• In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

PUMPKIN APPLE TART

Steps:

• Preheat oven to 375.
• Spray a 9 or 10 inch springform pan with cooking spray - I used a 10 inch square aluminum pan that I tore the sides to get the tart out.
• Make the crust - Mix the bread crumbs, cereal (I crunched this up some first), the sugar and seasonings from the crust list.
• Add the apple sauce, margarine and egg white and mix until moistened. Press this into the bottom of the pan.
• Make the filling - Warm the evaporated milk over medium heat until milk Almost boils, stirring frequently to prevent sticking and scorching.
• In a large bowl combine the pumpkin, remaining sugar, spices, applesauce, molasses, egg whites, whole egg. Add the milk, mix well and pour into crust.
• Carefully place into oven and increase oven temp to 400.
• Bake 35 to 40 minutes until set - I use the toothpick method.
• Cool about 20 minutes or more before slicing.
• Top with whipped topping.

CHUNKY APPLE PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

PUMPKIN TARTLETS

Steps:

• Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.

APPLE BUTTER PUMPKIN PIE

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.

PUMPKIN APPLE TART

Steps:

• For Pumpkin-Apple Filling:.
• Preheat oven to 350°F.
• Toss apples, pumpkin and lemon juice in a large casserole dish, cover and bake for 2-2 ½ hours, until very soft.
• Allow to cool slightly, then add apples, pumpkin and any liquid to a food processor and puree completely, making sure peels are finely ground. Alternatively, use a food mill to remove the peels and seeds.
• Scrape back into the casserole dish, re-cover and bake another 1 ½ hours, stirring halfway through.
• Remove the lid and bake a further 30-40 minutes, stirring every 15-20 minutes, until very thick.
• Cool to room temperature (or cover and chill until needed - up to 1 week).
• When ready to use, add cinnamon, sugar, cornstarch, tapioca starch and egg yolk, mixing well with a spatula. Set aside while preparing pastry.
• For Crust:.
• Cream the cream cheese, shortening, and sugar until fluffy.
• Add vanilla and beat at medium speed until well blended.
• Beat in flours, flax seed, baking powder, salt, nutmeg and cinnamon until well blended, adding milk as necessary to for a stiff but cohesive dough.
• Shape into a disc and wrap tightly in plastic. Chill at least 2 hours, until firm.
• Preheat the oven to 400°.
• Between sheets of waxed paper, roll the dough into an approximately 15" round.
• Flip into a greased 11" tart pan with a removable bottom set on a baking sheet, pressing into the sides. Trim the edges.
• Dock dough with a fork, then line the shell with foil and fill with pie weights or dried beans.
• Bake for 25 minutes, then remove the weights and foil and bake for about 5 minutes, or until the base of the shell is golden.
• Transfer to a rack and cool 30 minutes. Leave oven on.
• To Bake:.
• Spread the apple-pumpkin mixture into the tart shell.
• Starting at the outside, overlap the apple slices in concentric circles over the pumpkin filling. Sprinkle with the raw sugar.
• Bake for about 1 hour, or until the apples are tender and golden and the custard is set in the centre.