Description
This Pumpkin Apple Pie combines the warm, spiced flavors of pumpkin and tart apples in a flaky single-crust pie, perfect for cozy fall gatherings. The apples are cooked in a sweet cinnamon sauce before being layered with a creamy pumpkin custard and baked to perfection. Serve it chilled or warm with whipped cream or vanilla ice cream for an irresistible dessert.
Ingredients
Scale
Dough and Filling
- Dough for single-crust pie
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 or vanilla ice cream
Instructions
- Preheat and prepare crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 1/8-inch thick circle and transfer it carefully to a 9-inch pie plate. Trim the crust so it extends about 1/2 inch beyond the rim of the plate and flute the edges for a decorative finish.
- Cook apple filling: In a medium saucepan, combine the brown sugar, cornstarch, ground cinnamon, and salt. Stir in the water until the mixture is smooth. Add the butter and bring the mixture to a boil over medium heat. Add the sliced peeled tart apples and cook, stirring frequently, for about 4 minutes until the apples are slightly softened and the sauce thickens.
- Assemble apple layer: Pour the cooked apple mixture evenly into the prepared pie crust, spreading it out gently to create an even layer.
- Prepare pumpkin custard: In a mixing bowl, whisk together the canned pumpkin, evaporated milk, sugar, egg, ground cinnamon, and salt until the mixture is smooth and well combined.
- Add pumpkin layer and optional decoration: Pour the pumpkin custard mixture carefully over the apple layer in the pie crust. If desired, use extra crust dough to cut out leaf shapes and decorate the edges of the pie for an attractive presentation.
- Bake the pie: Place the pie on the center rack of the preheated oven and bake for 50 to 55 minutes, or until a knife inserted in the center comes out clean. To prevent the crust edges from overbrowning, cover them with foil during the last 15 minutes of baking, if necessary.
- Cool and serve: Remove the pie from the oven and allow it to cool completely to set the filling properly. Serve chilled or slightly warmed, topped with whipped cream or vanilla ice cream if desired. Store any leftovers refrigerated to maintain freshness.
Notes
- Use tart apples like Granny Smith for the best balance of tartness and sweetness.
- Ensure the egg is at room temperature to avoid curdling in the pumpkin custard.
- To prevent overcrisping, watch the crust edges near the end of baking and cover with foil if they brown too quickly.
- For a richer flavor, consider adding a pinch of nutmeg or ginger to the pumpkin layer.
- This pie keeps well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
