If you’ve been hunting for a show-stopping fall dessert, I’m excited to share this fan-freaking-tastic Pumpkin Apple Pie Recipe that blends two classic flavors into one slice of cozy heaven. I absolutely love this pie because it has that perfect balance of tart apples nestled under a smooth pumpkin layer — you won’t find a better combo to brighten up your autumn gatherings! Read on, and I’ll walk you through everything from ingredients to little tricks that make this recipe shine.
Why You’ll Love This Recipe
- Double Dessert Delight: Combines tart apples and rich pumpkin for layered flavor that’s unique and irresistible.
- Simple Yet Impressive: Uses pantry staples and straightforward steps, perfect even if you’re not a seasoned baker.
- Perfect Fall Feel: The warm spices and seasonal ingredients create that cozy, homey vibe we all crave in autumn.
- Crowd-Pleaser: My family goes crazy for this, and I bet yours will too — it’s great for holidays or casual get-togethers.
Ingredients You’ll Need
The magic here is in how the apples and pumpkin come together layered inside a classic pie crust. Each ingredient plays a special role, so I always make sure to choose fresh, quality ones for best results. Don’t skimp on the tart apples—they’re key to balancing the sweetness!
- Pie Dough: Use your favorite single-crust dough—homemade or store-bought works fine; just keep it chilled for easy rolling.
- Brown Sugar: Adds a deep molasses sweetness that complements the pumpkin beautifully.
- Cornstarch: Essential for thickening the apple layer so it’s luscious, not runny.
- Ground Cinnamon: Brings that warm spice that screams fall baking.
- Salt: The pinch of salt amps up the flavors without being obvious.
- Water: Just enough to help make the apple filling glossy and cook down nicely.
- Butter: Adds richness and buttery notes to the apple base.
- Tart Apples (like Granny Smith): Firm and tangy—perfect for baking and keeping some texture.
- Canned Pumpkin: Convenient and smooth, it’s the creamy layer that makes this pie stand out.
- Evaporated Milk: Gives the pumpkin layer a silky creaminess without thinning it out.
- Sugar: Sweetens the pumpkin perfectly without overpowering the apples.
- Egg: Helps bind the pumpkin layer for that custardy texture.
- Optional Whipped Cream or Vanilla Ice Cream: Because let’s be honest, nothing says “dessert done right” like a scoop on top!
Variations
I like to keep the Pumpkin Apple Pie Recipe traditional most times, but I’ve experimented with a few tweaks that make it just as delicious and fit different tastes or occasions. Feel free to add your own spin!
- Gluten-Free Crust: I’ve swapped in a gluten-free pie crust mix and it still holds up wonderfully; just watch the dough carefully so it doesn’t get too crumbly.
- Spice It Up: Adding a pinch of nutmeg or ginger to the pumpkin layer amps up the cozy spice factor that’s perfect for chilly nights.
- Caramel Drizzle: My family loves a little homemade or store-bought caramel sauce drizzled on top—so much yum!
- Mini Pies: I’ve tried making this as individual hand pies for easy serving at parties; so cute and portable.
How to Make Pumpkin Apple Pie Recipe
Step 1: Prep and Roll Out Your Pie Dough
Start by chilling your dough, then roll it out on a lightly floured surface to about 1/8-inch thickness so the crust bakes up tender but sturdy enough to hold all that delicious filling. Transfer it to a 9-inch pie plate and trim it to extend just 1/2 inch beyond the rim, then flute the edges for a pretty finish. If you’re like me, this is a fun moment to get creative with crust decorations—leaves and pumpkins never get old!
Step 2: Cook the Apple Filling
In a saucepan, whisk together the brown sugar, cornstarch, cinnamon, and salt, then stir in water until smooth. Toss in the butter and bring it all to a boil. The butter makes the filling rich and silky. Add your sliced apples and cook, stirring for about 4 minutes, just until the apples start to soften but still keep some bite—that texture contrast is key. Pour this mixture over the pie crust, pressing lightly to spread evenly.
Step 3: Whisk and Pour the Pumpkin Layer
In a clean bowl, whisk together canned pumpkin, evaporated milk, sugar, egg, cinnamon, and salt. The egg keeps the pumpkin layer custardy while the sugar and spices make it sing. Pour this mixture gently over the apple layer so you keep the layers distinct but harmonious. If you’re feeling fancy, now’s a great time to add any decorative crust touches around the edge.
Step 4: Bake to Perfection
Bake your pie at 375°F for 50 to 55 minutes. I learned the hard way that covering the edges with foil halfway through baking is a game-changer to prevent overbrowning, especially if your crust edges brown faster than the filling cooks. You’ll know it’s done when a knife inserted in the center comes out clean. Let it cool completely—this helps the layers set so you get clean slices.
Pro Tips for Making Pumpkin Apple Pie Recipe
- Apple Selection: I always use tart apples like Granny Smith to cut through the sweetness; it keeps the pie balanced and refreshing.
- Layering Matters: Pour the pumpkin mix slowly over the apples; it keeps the layers neat and the flavors distinct.
- Don’t Skip the Cool Down: Cooling completely before slicing ensures clean cuts and lets the filling firm up nicely.
- Avoiding a Soggy Bottom: Pre-cook your apple filling just a few minutes like this recipe suggests; it prevents excess moisture from soaking the crust.
How to Serve Pumpkin Apple Pie Recipe
Garnishes
If you really want to wow your guests (or yourself!), a generous dollop of whipped cream or a scoop of vanilla ice cream on top really elevates the experience. The creamy coolness contrasts so perfectly with the warm, spiced pie. I also love a light sprinkling of cinnamon or a drizzle of caramel over the whipped cream—such a simple way to add a little extra flair.
Side Dishes
This pie is the star dessert at any meal, but I like pairing it with a hot cup of spiced apple cider or pumpkin spice latte to keep those cozy vibes going strong. For autumn dinners, simple roasted veggies or a fresh green salad balance out the rich sweetness perfectly.
Creative Ways to Present
For special occasions, I’ve decorated the crust edges with pumpkin-shape cutouts or leaf patterns to make it extra festive. Another fun idea is to serve mini versions of this pie in ramekins or mason jars—great for parties or gift-giving. Slices wrapped with a cinnamon stick tied on top look adorable and smell divine while gifting.
Make Ahead and Storage
Storing Leftovers
After baking and cooling, I cover it tightly with plastic wrap or a pie dome and pop it in the fridge. Leftover pie lasts about 3 to 4 days chilled, and tastes just as good. The flavors meld even more overnight, so it’s great for planning ahead.
Freezing
I’ve frozen fully baked slices wrapped well in foil and stored in freezer bags for up to 2 months. When you’re ready, thaw overnight in the fridge and warm gently to enjoy almost like fresh. Just be aware the crust won’t be quite as crisp after freezing.
Reheating
To warm slices, I use a low oven setting around 300°F for 10-15 minutes so the pie heats through without drying out. If you’re short on time, a quick zap in the microwave works but I prefer oven reheating to keep the texture perfect.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin for this Pumpkin Apple Pie Recipe?
Yes, you can use fresh pumpkin, but you’ll need to roast it beforehand and then puree it until smooth. Keep in mind that fresh pumpkin tends to have more water content, so you might want to reduce any liquid slightly or cook the puree a bit to thicken it before mixing it into the pumpkin layer to keep the custard texture just right.
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What type of apples are best for this Pumpkin Apple Pie Recipe?
Tart and firm apples like Granny Smith are my go-to choice because they hold their shape well during baking and offer a bright contrast to the sweet pumpkin layer. If you want a slightly sweeter pie, you could mix in some Fuji or Honeycrisp apples, but be careful not to choose varieties that get mushy quickly.
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How do I prevent the pie crust edges from burning?
A great trick I learned is to cover the edges of your pie crust with foil or use a pie crust shield after about 40 minutes of baking. This protects the delicate edges from overbrowning while allowing the filling to cook through. Removing the foil for the last 5-10 minutes helps bring back a little color to the edges.
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Can I prepare the pie a day ahead?
Absolutely! You can assemble the pie a day before baking and keep it refrigerated, then bake it fresh when you’re ready. Just bring it back to room temperature before putting it in the oven for even cooking. This makes hosting a lot less stressful.
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Is this Pumpkin Apple Pie Recipe suitable for beginners?
Definitely! The steps are straightforward and don’t require advanced baking skills. Plus, the cooking of the apple filling on the stove before baking helps ensure a perfectly textured pie that beginners can feel confident making.
Final Thoughts
This Pumpkin Apple Pie Recipe has become a staple in my fall baking lineup because it brings such a comforting and unique twist to classic pie flavors. I still remember the first time I made it and how my family couldn’t get enough—there’s just something about layering those tart apples with that creamy pumpkin that feels like a warm hug in dessert form. Give it a try—you’ll find it’s easier than it looks and guaranteed to be a new favorite at your table. I can’t wait to hear what you think!
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Pumpkin Apple Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pumpkin Apple Pie combines the warm spices of cinnamon and nutmeg with the tartness of sliced apples and the creamy richness of a pumpkin layer. Baked in a flaky single-crust pie, it’s perfect for holiday gatherings or cozy fall desserts. Serve it topped with whipped cream or vanilla ice cream for an extra indulgent treat.
Ingredients
Dough for Single-Crust Pie
- 1 single-crust pie dough (enough to roll out to 9-inch circle)
Apple Layer
- 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
Pumpkin Layer
- 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 Toppings
- Whipped cream
- Vanilla ice cream
Instructions
- Prepare Pie Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the single-crust pie dough to a 1/8-inch thickness in a 9-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges to extend about 1/2 inch beyond the rim of the plate. Flute the edges to create a decorative border.
- Cook Apple Mixture: In a medium saucepan, combine the brown sugar, cornstarch, ground cinnamon, and salt. Stir in the water until smooth. Add the butter, then bring the mixture to a boil over medium heat. Stir frequently. Once boiling, add the sliced peeled tart apples and cook for 4 minutes, stirring constantly until the apples are slightly tender and the mixture has thickened.
- Assemble Apple Layer: Pour the cooked apple mixture evenly into the prepared pie crust, spreading it out to form a base layer.
- Prepare Pumpkin Layer: In a mixing bowl, whisk together the canned pumpkin, evaporated milk, sugar, egg, ground cinnamon, and salt until the mixture is smooth and fully combined.
- Top Pumpkin Layer: Carefully pour the pumpkin mixture over the apple layer in the pie crust, spreading it evenly. If desired, use extra pie dough to create decorative leaves or shapes to place around the edge of the pie.
- Bake the Pie: Bake the pie in the preheated oven for 50 to 55 minutes, or until a knife inserted into the center comes out clean. To prevent the crust edges from overbrowning, cover them with foil during the last 15 minutes of baking if needed.
- Cool and Serve: Allow the pie to cool completely on a wire rack. Once cooled, serve slices topped with whipped cream or vanilla ice cream if desired. Store leftover pie covered in the refrigerator.
Notes
- Use tart apples such as Granny Smith for the best balance of sweet and tart flavors.
- Ensure the egg is at room temperature before mixing into the pumpkin layer for smoother incorporation.
- Cover the pie crust edges with foil during baking if they brown too quickly to avoid burning.
- For a gluten-free version, use a gluten-free pie crust dough.
- Store leftover pie in the refrigerator to maintain freshness and prevent spoilage.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
