Pumpkin Apple Pie
Delight in the warm embrace of autumn with this Pumpkin Apple Pie, a show-stopping fusion of two classic fall flavors. This recipe layers tender, cinnamon-kissed apple slices beneath a luscious spiced pumpkin custard, all nestled within a buttery, flaky pie crust. The smooth pumpkin filling is infused with aromatic cinnamon, nutmeg, and ginger, while the apples create a deliciously textured surprise in every bite. Perfect for holiday gatherings or cozying up on a chilly evening, this pie bakes to golden perfection in under an hour and serves beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Bring a festive twist to your dessert table with this irresistible marriage of pumpkin pie and apple pie—a true autumnal treat!
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Recipe Information
Ingredients
- 1.5 cups Pumpkin puree
- 2 large Apples (peeled, cored, and thinly sliced)
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 9-inch Pie crust (pre-made or homemade)
- 1 tablespoon Butter (optional, for apple layer)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the apples by peeling, coring, and slicing them thinly. Toss them in a bowl with 2 tablespoons of granulated sugar and a sprinkle of cinnamon. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until well combined.
Beat in the eggs one at a time, ensuring the mixture is smooth. Slowly add the heavy cream and mix until fully incorporated.
Sprinkle the all-purpose flour evenly over the pie crust to prevent it from becoming soggy. Arrange the prepared apple slices in a single layer over the crust. If desired, dot small pieces of butter over the apples for added richness.
Pour the pumpkin mixture over the apples, spreading it evenly to cover the apple layer.
Place the pie on the center rack in the oven and bake for 55–60 minutes, or until the filling is set and the crust is golden brown. Check the pie at the 40-minute mark; if the crust is browning too quickly, cover the edges with aluminum foil.
Remove the pie from the oven and allow it to cool completely on a wire rack, about 2 hours. This helps the filling set properly.
Serve slices at room temperature or slightly warmed. Optionally, top with whipped cream or a scoop of vanilla ice cream for a delicious finish.
Nutrition Facts
Calories |
3105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 1726 mg | 75% | |
| Total Carbohydrate | 366.0 g | 133% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 199.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 263 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1608 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
