Traditional recipes

Apple and Pumpkin Pie recipe

Apple and Pumpkin Pie recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Apple pies and tarts

A wonderful combination of autumn ingredients - apple, pumpkin and spices. A shortcrust pastry case is filled with apple, pumpkin and spices and topped with a streusel topping.

173 people made this

IngredientsMakes: 1 23cm deep pie

  • 250g pumpkin puree
  • 280g apple sauce
  • 4 tablespoons dark brown soft sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 eggs, beaten
  • 250ml evaporated milk
  • 1 (23cm) unbaked deep shortcrust pastry case
  • Streusel Topping
  • 50g butter
  • 60g plain flour
  • 75g dark brown soft sugar
  • 55g pecans, chopped

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 180 C / Gas 4.
  2. In a large bowl, combine pumpkin, apple sauce, 4 tablespoons dark brown soft sugar, cinnamon, nutmeg and salt. Stir in eggs and evaporated milk. Pour into prepared pastry case.
  3. Bake in preheated oven for 50 to 60 minutes or until a knife inserted 5cm from the centre comes out clean. Sprinkle streusel topping over the pie and bake for an additional 15 minutes.
  4. To make the streusel topping: In a small bowl, combine butter, flour and 75g dark brown soft sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

Ingredients

Pumpkin puree can be purchased online.

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Reviews & ratingsAverage global rating:(179)

Reviews in English (140)

by Emily

This was a nice change from traditional pumpkin pie. The filling had a deeper flavor because of the apple butter (I used the All Day Apple Butter from this site). The streusel topping was nice, but I think it would have been good without it, too.-26 Feb 2007

by Mrs. Chef Esh

My family voted that this was the best pumpkin pie they have ever tasted! I made it with a gingersnap cookie crust and it turned out perfect. I also added in a little ginger along with the cinnamon and nutmeg. I personally loved the streusel topping!-24 Nov 2005

by LOGANS MAMA

Delicious and unique pumpkin pie recipe. I liked it because you still have the traditional pumpkin pie flavor, but with an interesting twist. The topping! The pecans were a nice touch too. My husband and I both enjoyed this pie and I will be making it for Thanksgiving dinner. Thanks for sharing!-08 Nov 2002


Meet the Pecapplekin Pie: 3 Thanksgiving Pies Stacked Into 1

Why choose between pecan pie, apple pie, and pumpkin pie this Thanksgiving when you can have all three in one?

This towering dessert — which we are dubbing the Pecapplekin Pie — is the ultimate display of unity during what will most likely be our nation’s most politically heated Turkey Day in history.

And this isn’t just a symbolic or shamelessly over-the-top gesture the flavors actually are actually so harmonious when combined. They belong together. *cue Mariah*

Watch the video above to see how we make it, then follow the recipe below to do it at home. And if you’re hungry for more Thanksgiving recipes, we’ve got you covered.


Directions

Preheat oven to 425 degrees F.

Put brown sugar, cornstarch, half the cinnamon, half the salt, water and butter in a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining salt, remaining cinnamon, cloves, ginger and milk until well combined.

Pour apple mixture into pie shell and spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375 degrees F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely before cutting into slices.


Why Pumpkin Pie Should Be On Your Thanksgiving Table

It’s hard to imagine an American Thanksgiving table without the ubiquitous orange custard-filled pie.

  • It’s a nice change from fruit pie. We enjoy peach cobbler, blackberry cobbler, apple pie, as well as blueberry, cherry, strawberry, and lemon pies most of the year. Pumpkin is a nice respite from all the fruity desserts. Apple Butter pumpkin pie gives you the best of both worlds — pumpkin and apple.
  • Rich in vitamins, minerals, and antioxidants, pumpkin is incredibly healthy. Cooked pumpkin contains 200 percent of your recommended daily intake of vitamin A.
  • Pumpkin pie is ridiculously easy to make. It’s the perfect pie recipe even for a first-time pie baker. Simple ingredients are mixed in one bowl and can be baked in a homemade pie crust or in a pre-made pie crust (no pie crust judging here – I love to use refrigerated pie crusts or even frozen pie crust) Easy as pie!


How To Make Pumpkin Pie

Once you gather your ingredients, it is time to get going. With your pie crust ready to go, the rest of the recipe is a piece of cake…or in this case, a piece of pie!

  1. In a large bowl combine the canned pumpkin, sweetened condensed milk, egg, and spices. Whisk together until everything is incorporated and even.
  2. Pour the batter into the par-baked pie crust. Fill ¾ full with the batter.
  3. Bake your pumpkin pie at 375 degrees F (190 degrees C) for about 55 minutes or until the center is almost set. It will still tend to look a bit jiggly in the center, but that is expected. *If your pie crust edges are browning too quickly, simply use aluminum foil strips or pie strips to wrap the pie crust edges around the 25–30-minute mark during baking so they do not burn.
  4. Remove your pie from the oven and place it onto a wire rack. Allow the pie to cool for 3 hours at least, and longer if possible. Pumpkin pie tastes best when it is served nice and cold. *Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.

As the pumpkin pie bakes in the oven, the scents will permeate the air and you will hear your belly grumbling. The inviting scent is so familiar, and you will be reminiscing about childhood holidays with family and friends!

Serve your pie with a scoop of simple vanilla ice cream sprinkled with cinnamon. Or top off your slice with some wonderfully sweet homemade chantilly cream for an extra special combo! Enjoy!


Homemade Apple Pie Filling

I’ve made this apple pie filling a few times before for my Apple Crisp Cake and Apple Crisp Cookie Cups. It’s also very easy to make, but you could just use store-bought apple pie filling if you prefer.

To make the apple pie filling, you toss everything except the apples into a pot, bring it to a boil and cook for 2mins. Then stir in the peeled & chopped apples and cook until they are tender.

I like to do this a few days before, and keep it in the fridge once it cools. It will keep for about 2 weeks. Be sure to give it a good stir before using it in the cake.


Recipe Summary

  • 1 apple - peeled, cored, and chopped
  • 2 tablespoons water, or as needed
  • ⅔ cup unsweetened vanilla-flavored almond milk
  • ¼ cup pumpkin puree
  • 1 ½ teaspoons brown sugar, or to taste
  • ¼ teaspoon pumpkin pie spice
  • ⅔ cup crushed ice cubes

Place apple in a plastic microwave-safe bowl pour in enough water to cover 1/4-inch of the bottom of bowl. Partially cover bowl with a lid or paper towel. Microwave in 1 minute intervals until apple is softened, 2 to 3 minutes. Freeze apple in the same container with water until solid, 2 hours to overnight.

Blend frozen apple, almond milk, and pumpkin puree in a blender until smooth add brown sugar and pumpkin pie spice. Blend until smooth. Add ice and blend until smooth.


Pumpkin-Spiced Apple Pie

Ingredients

CRUST:

  • 2 cups flour (I used 1/2 unbleached all-purpose, 1/2 whole-wheat pastry)
  • 1 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice
  • 3/4 cup cold vegan butter (divided)
  • 2-6 Tbsp ice water

FILLING:

  • 4 1/2 - 5 cups sliced, peeled apples (I like a mix of tart and sweet)
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/3 cup sugar (I used part brown sugar, part cane sugar)
  • 2 Tbsp pumpkin butter* (or sub pumpkin puree and add a bit more sugar + cinnamon)
  • 1 1/2 Tbsp unbleached all-purpose flour

Instructions

Notes

Nutrition (1 of 8 servings)

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Apple Pumpkin Pie Cups

Serving Size 1/8 of recipe
Calories Per Serving 370
Total Fat 10g
Calories From Fat 90g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 65mg
Sodium 360mg
Carbohydrates 65g
Dietary Fiber 3g
Sugar 45g
Protein 7g
Percent Daily Value*: Vitamin A 140%, Calcium 15%, Vitamin C 4%, Iron 10%.

Instructions

HEAT oven to 400°F. Spray 8 (6 oz.) custard cups with no-stick cooking spray. Spoon equal portions of apple filling into cups.

COMBINE pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt in large bowl mix well. Spoon equal portions over apple filling.

COMBINE gingersnap crumbs and butter in small bowl. Sprinkle over pumpkin filling. Place cups on 15 x 10-inch baking pan.

BAKE 10 minutes. Reduce oven temperature to 350°F bake an additional 15 minutes or until set. Cool. Serve warm.

NUTRITION INFORMATION

Serving Size 1/8 of recipe
Calories Per Serving 370
Total Fat 10g
Calories From Fat 90g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 65mg
Sodium 360mg
Carbohydrates 65g
Dietary Fiber 3g
Sugar 45g
Protein 7g
Percent Daily Value*: Vitamin A 140%, Calcium 15%, Vitamin C 4%, Iron 10%.


Preparation

Step 1

On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep dish pie plate. Trim pastry to 1/2 in. beyond edge of plate flute edges. 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 edges with foil during the last 15 minutes to prevent over browning if necessary.


Healthy Breakfast or Snack

As always these are vegan – dairy free and egg free.

They are also gluten free, oil free, and refined sugar free!

Yes, they are sweet and full of flavor. Adult and kid approved!