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
Units
Scale
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
