If you can never decide between pumpkin pie and apple pie, this Pumpkin Apple Pie gives you the best of both desserts in one holiday pie. It combines diced Gala and McIntosh apples with warm nutmeg, cinnamon, ginger, and cloves, then layers the spiced apples underneath a creamy pumpkin filling. Everything bakes together in a 9-inch deep-dish pie crust for a creative twist on two classic Thanksgiving favorites.
The apple layer adds something special to this pie. The apples are first sautéed in butter with the spices until they begin to soften, which helps develop their flavor before they go into the crust. The pumpkin filling is made separately with pumpkin puree, granulated sugar, dark brown sugar, evaporated milk, and eggs. Once the sautéed apples are spread across the bottom of the crust, the pumpkin mixture is poured over them and finished with a little more nutmeg.
A 9-inch deep-dish pie plate is the key piece of equipment for this recipe because there are two substantial layers of filling. The deeper dish provides the room needed for the sautéed apples and pumpkin custard while giving the pie enough depth to bake properly. The recipe calls for baking it at 375°F for 1 hour 15 minutes to 1 hour 30 minutes, until the pumpkin filling is set.
Let the pie cool completely before slicing, then add whipped cream if desired. With familiar holiday spices, tender apples, creamy pumpkin, and a buttery crust, this Pumpkin Apple Pie is an excellent choice when you want something familiar but a little different for your holiday dessert table.
Not what you are looking for? Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.
PrintPumpkin Apple Pie
- Total Time: 1:55
- Yield: 8 1x
Ingredients
- One 9-inch deep-dish homemade or store-bought pie shell, unbaked
- 2 tablespoons unsalted butter
- 2 Gala apples, cut into 1/2-inch dice
- 1 McIntosh apple, cut into 1/2-inch dice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Salt
- One 15-ounce can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- One 12-ounce can evaporated milk
- 2 eggs
- Whipped cream, optional
Instructions
- Special equipment: a 9-inch deep-dish pie plate
- Preheat the oven to 375 degrees F and place a rack in the center of the oven.
- Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
- Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
- In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
- Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
- Cool, and then slice the pie and top with whipped cream if using to serve.
- Prep Time: :15
- Cook Time: 1:40
- Category: Dessert
- Method: Oven