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Pumpkin Apple Pie Recipe

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4.2 from 85 reviews

This Pumpkin Apple Pie combines tender, spiced apple chunks with a smooth, creamy pumpkin custard layered in a flaky pie crust. The apples are gently cooked with cinnamon and nutmeg, creating a sweet, flavorful base, while the pumpkin custard brings warm autumn spices and a silky texture. The pie is baked to perfection and chilled to set, offering a delightful dessert perfect for fall gatherings or holiday celebrations.

Ingredients

Pie Crust

  • Pie dough, rolled out to 1/4 inch thick (quantity to fit a 9-inch pie pan)

Apple Filling

  • 4 medium-sized apples (Honeycrisp, Granny Smith, or Braeburn), peeled, cored, and diced into even chunks
  • 2 tbsp unsalted butter
  • 1/4 cup white granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1-2 tbsp water (optional, if mixture gets too thick)

Pumpkin Custard

  • 3/4 cup pumpkin puree
  • 1/3 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup half and half
  • 1/4 cup heavy whipping cream
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Pie Crust: On a lightly floured surface, roll the pie dough out to about 1/4 inch thick. Carefully fit it into a 9-inch pie pan, trimming any excess dough and crimping the edges as desired. Place the pie pan in the refrigerator and let the crust chill for 30 to 60 minutes to firm up before filling.
  2. Cook the Apple Filling: Peel, core, and dice the apples into even chunks. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the diced apples, 1/4 cup light brown sugar, 1/4 cup white granulated sugar, 1 tablespoon flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Cook for about 15 minutes, stirring occasionally, until the apples are just fork tender and the mixture has thickened. If the mixture appears too thick, stir in 1-2 tablespoons of water. Remove from heat and spread the cooked apples evenly on a sheet pan to cool completely.
  3. Make the Pumpkin Custard: In a medium bowl, whisk together 3/4 cup pumpkin puree, 1/3 cup light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 1 large egg, 1/4 cup half and half, 1/4 cup heavy whipping cream, and 1 teaspoon vanilla extract until the mixture is smooth and fully combined.
  4. Assemble and Bake the Pie: Preheat your oven to 350°F (175°C). Spread the cooled apple filling evenly over the chilled pie crust. Carefully pour the pumpkin custard mixture on top of the apple layer, spreading it evenly. Bake in the preheated oven for about 1 hour, starting to check around 50 minutes. The pumpkin layer should be set and slightly puffed but not liquid or wet in the center.
  5. Cool and Chill: Remove the pie from the oven and let it cool completely at room temperature. Once cooled, place the pie in the refrigerator for several hours to fully set and firm up the layers. This chilling step is essential for easier slicing and to help each piece hold its shape. Serve chilled or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.

Notes

  • Using a combination of tart and sweet apples like Granny Smith and Honeycrisp provides a balanced flavor and texture.
  • Make sure to cool the apple filling completely before adding the pumpkin custard to prevent the filling from becoming watery.
  • Chilling the pie after baking helps the filling set firmly, making slicing neater.
  • You can prepare the pie crust in advance or use a store-bought crust for convenience.
  • If you prefer, add a sprinkle of coarse sugar on the crust edges before chilling for added texture and sweetness.
  • Store leftover pie covered in the refrigerator and consume within 3 to 4 days for best freshness.

Find it online: https://recipethrive.com/pumpkin-apple-pie-recipe/