Best Apple Pumpkin Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.

Provided by Joyce Lowe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 13

1 cup canned pumpkin puree
1 cup apple butter
¼ cup dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust
3 tablespoons butter
½ cup all-purpose flour
⅓ cup dark brown sugar
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
  • Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
  • To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

Nutrition Facts : Calories 412.6 calories, Carbohydrate 49.5 g, Cholesterol 90.3 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 7.7 g, Sodium 392.4 mg, Sugar 28.3 g

APPLE BUTTER-PUMPKIN PIE W/PECAN CRUNCH



APPLE BUTTER-PUMPKIN PIE W/PECAN CRUNCH image

Categories     Fruit     Dessert     Bake     Thanksgiving

Number Of Ingredients 16

1 Unbaked, single crust pie shell
PECAN TOPPING:
2/3 cup packed brown sugar
3 Tbsp butter or margarine, melted
1/4 tsp ground nutmeg
1 cup chopped pecans
PUMPKIN FILLING
3 eggs
1 cup canned solid-pack pumpkin
1 cup apple butter
1/2 cup granulated sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
pinch of ground allspice
1 cup heavy cream

Steps:

  • Preheat oven to 375. Put pie shell in freezer for 20 minutes. For topping, in medium bowl, combine brown sugar, butter, and nutmeg. Stir in pecans. Set aside. In large bowl, whisk eggs, then beat in pumpkin, apple butter, granulated sugar, cinnamon, ginger, salt, and allspice until blended. Whisk in cream until smooth. Turn filling into pie shell. Bake 45 minutes, or until filling is just set and knife inserted 2" from center comes out clean. Cool on wire rack. Preheat broiler. Sprinkle topping evenly over pie. Cover edges of crust with foil. Broil 7" from heat for 1-1/2 minutes, or until topping is golden and sugar is dissolved. Cool slightly on wire rack.

PUMPKIN APPLE PIE



Pumpkin Apple Pie image

The first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.-Elizabeth Montogomery, Taylorville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust pie
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
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: Whipped cream or vanilla ice cream

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

Nutrition Facts : Calories 284 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE PIE UPSIDE-DOWN PUMPKIN CAKE



Apple Pie Upside-Down Pumpkin Cake image

Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it's sure to be a crowd pleaser!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 12

1/2 cup butter, melted
1 cup packed brown sugar
1/4 cup water
2 cups 1/2-inch slices peeled apples (2 medium)
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup water
1/2 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Sweetened whipped cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
  • In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 27 g, TransFat 0 g

APPLE BUTTER PUMPKIN PECAN STREUSEL PIE



Apple Butter Pumpkin Pecan Streusel Pie image

I recently discovered the merits of apple butter as a baking ingredient, and wanted to share my discovery.

Provided by JackieOhNo

Categories     Pie

Time 1h30m

Yield 1 pie

Number Of Ingredients 14

1 cup canned pumpkin
1 cup apple butter
1/4 cup dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, lightly beaten
1 cup evaporated milk
1 (9 inch) deep dish pie shells
3 tablespoons butter, softened
1/2 cup flour
1/2 cup dark brown sugar
1/2 cup chopped pecans

Steps:

  • Preheat to 375 degrees.
  • Combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Pour into the pie shell.
  • Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
  • Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
  • Top pie with streusel topping and bake for an additional 15 minutes.

Nutrition Facts : Calories 3449.8, Fat 153.5, SaturatedFat 56.6, Cholesterol 722.7, Sodium 2765.4, Carbohydrate 471.3, Fiber 24.2, Sugar 277.3, Protein 61.9

APPLE-PUMPKIN-PECAN PIE



Apple-Pumpkin-Pecan Pie image

This is the ultimate holiday pie for those who love apple, pumpkin and pecan pie equally. There's no need to choose-our creation boasts a gooey pecan bottom, a sweet-and-tart apple edge and a creamy pumpkin center. Make it the day before and refrigerate overnight; serve at room temperature or chilled.

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 22

Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving

Steps:

  • For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
  • Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
  • Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
  • Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
  • For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
  • For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
  • Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
  • For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
  • Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
  • Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

PUMPKIN APPLE PIE



Pumpkin Apple Pie image

Provided by Nancy Fuller

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 15

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

Steps:

  • 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.

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

The addition of apple butter gives this pumpkin pie a slightly fruity flavor. I'm always happy to share reliable recipes like this. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
3 large eggs, lightly beaten
1 cup canned pumpkin
1 cup apple butter
3/4 cup packed brown sugar
1 can (5 ounces) evaporated milk
1/3 cup 2% milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, cloves and nutmeg
Whipped cream, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 304mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.

CRUMB-TOPPED APPLE & PUMPKIN PIE



Crumb-Topped Apple & Pumpkin Pie image

This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house. -Trisha Fox, Plainfield, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 10 servings.

Number Of Ingredients 19

1 sheet refrigerated pie crust
2 cups thinly sliced peeled tart apples
1/4 cup sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
PUMPKIN FILLING:
1-1/2 cups canned pumpkin
1 cup fat-free evaporated milk
2 large eggs
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts

Steps:

  • On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. 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 edge with foil during the last 15 minutes to prevent overbrowning if necessary). , Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 282 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 198mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

PAULA DEEN'S APPLE BUTTER PUMPKIN PIE



Paula Deen's Apple Butter Pumpkin Pie image

Make and share this Paula Deen's Apple Butter Pumpkin Pie recipe from Food.com.

Provided by Punky Julster

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 11

1 cup apple butter
1 cup canned pumpkin
1/2 cup brown sugar, packed
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
sweetened whipped cream, for garnish

Steps:

  • Preheat oven to 425°F
  • Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
  • Stir in eggs.
  • Gradually add milk and mix well.
  • Pour into pie shell.
  • Bake for about 40 minutes or until set.
  • Garnish with whipped cream and maybe some pecans.

Nutrition Facts : Calories 2381, Fat 90.5, SaturatedFat 29.2, Cholesterol 612.8, Sodium 3175.2, Carbohydrate 352.2, Fiber 19.4, Sugar 215.7, Protein 46.9

APPLE BUTTER AND PUMPKIN PIE



Apple Butter and Pumpkin Pie image

I'm proud of this pie because I made it up in my head, and it turned out very well! It's a little different from traditional pumpkin or pecan pie, which makes it a nice holiday surprise. -Sherry Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 19

1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/4 cup shortening
3 to 5 tablespoons ice water
FILLING:
3 large eggs, lightly beaten
1 cup apple butter
1 cup canned pumpkin
2/3 cup packed light brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup half-and-half cream
OPTIONAL TOPPINGS:
Sugared Cranberries (see Editor's Note)
Toasted chopped pecans
Sweetened whipped cream

Steps:

  • In a bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Reserve one-fourth of the dough for cutouts; shape into a disk. Shape remaining dough into a separate disk. Wrap disks and refrigerate 1 hour or overnight., On a lightly floured surface, roll large disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll small disk to 1/4-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on an ungreased baking sheet. Refrigerate crust and cutouts while preparing filling., Preheat oven to 425°. Mix eggs, apple butter, pumpkin, brown sugar, salt and spices; stir in cream. Pour into crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until center is almost set, 30-35 minutes. Bake cutouts on an upper oven rack until golden brown, 12-15 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired.

Nutrition Facts : Calories 454 calories, Fat 22g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 437mg sodium, Carbohydrate 57g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN APPLE BUTTER PIE WITH GINGERSNAP CRUMBLE



Pumpkin Apple Butter Pie With Gingersnap Crumble image

My Mom likes dreaming up creative spins on traditional pie recipes, and this is one of her favorite inventions. I like the crunchy topping and sweet filling; it's the perfect holiday pie... or just an every day treat!

Provided by Caitlin at Food.com

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 19

1 pie crust (homemade or pre-made)
1 1/4 cups canned pumpkin
6 tablespoons apple butter
6 tablespoons brown sugar
3/4 cup whipping cream
2 eggs
1 egg yolk
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup oatmeal
1 cup gingersnap cookie (crushed)
4 tablespoons butter
4 tablespoons flour

Steps:

  • Preheat oven to 350 degrees.
  • Combine all topping ingredients in a bowl. Stir until mixture resembles course crumbs.
  • In a separate large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre-made or home made).
  • Bake pie crust and filling in preheated oven for 50-60 minutes, or until a knife inserted 2 inches from the center comes out clean.
  • Sprinkle streusel topping over pie and bake an additional 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 434.3, Fat 23.8, SaturatedFat 11.4, Cholesterol 113.1, Sodium 369, Carbohydrate 51.5, Fiber 2.9, Sugar 31, Protein 5.4

SKINNY PUMPKIN-APPLE PIE SMOOTHIE



Skinny Pumpkin-Apple Pie Smoothie image

For a quick and very filling breakfast this smoothie is perfect. Makes 1 large serving which can easily be served into 2 smaller portions. And it's 'skinny'!

Provided by Yoly

Time 5m

Yield 1

Number Of Ingredients 8

1 medium apple, cored and seeded
½ medium frozen banana
¾ cup unsweetened almond milk
⅓ cup canned pumpkin
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
1 pinch ground nutmeg
2 packets stevia powder

Steps:

  • Combine apple, banana, almond milk, pumpkin, cinnamon, pumpkin spice, nutmeg, and sweetener in a powerful blender (such as a Vitamix®) and blend until smooth.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 50.2 g, Fat 3.3 g, Fiber 10.7 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 126.2 mg, Sugar 30.4 g

PUMPKIN APPLE PIE SMOOTHIE



Pumpkin Apple Pie Smoothie image

This healthy, delicious vegan smoothie is perfect when you're craving fall flavors in the heat of the summer! Perfect for a low calorie breakfast or an energy-packed snack. Top with crushed graham crackers, pecans, granola, or whipped cream if desired.

Provided by emilycharity

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 2h15m

Yield 1

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 184.8 calories, Carbohydrate 42.6 g, Fat 2.2 g, Fiber 5.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 259.4 mg, Sugar 33.8 g

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

A friend of mine served this today and shared her recipe. I cannot believe how good this was - what a combination!

Provided by CindiJ

Categories     Pie

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

1 cup apple butter
1 cup pumpkin (fresh or canned)
1/2 cup brown sugar, packed
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 eggs, beaten
3/4 cup evaporated milk (or half-n-half)
1 unbaked pie shell (9-inch)

Steps:

  • Combine apple butter, pumpkin, sugar, salt & spices in bowl.
  • Mix well.
  • Stir in beaten eggs.
  • Add milk slowly and mix well.
  • Pour into unbaked pie shell.
  • Bake in 425º oven 40 minutes or until set.

Nutrition Facts : Calories 388.4, Fat 15, SaturatedFat 4.8, Cholesterol 102.1, Sodium 237.2, Carbohydrate 56.7, Fiber 2.1, Sugar 34.9, Protein 7.6

CRUSTLESS APPLE BUTTER PUMPKIN PIE - 2 WW POINTS



Crustless Apple Butter Pumpkin Pie - 2 Ww Points image

This is a guilt-free pumpkin pie, with lots of fiber and low in fat and calories. From Weight Watchers - 2 points per serving.

Provided by KelBel

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

15 ounces canned pumpkin
1/2 cup Egg Beaters egg substitute
1 1/2 cups skim milk
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
3 tablespoons all-purpose flour
3/4 cup apple butter
8 tablespoons Cool Whip Free

Steps:

  • Beat all together until smooth.
  • Pour into a Pam sprayed pie pan
  • Bake at 400 for 15 minutes, then at 375 for 45 minutes, or until a knife inserted comes out clean.
  • Top each slice with 1 T. Cool Whip.

Nutrition Facts : Calories 94.3, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.9, Sodium 309.5, Carbohydrate 20.6, Fiber 2.1, Sugar 11.2, Protein 2.8

AUTUMN APPLE BUTTER PUMPKIN PIE



Autumn Apple Butter Pumpkin Pie image

Two autumn standards-pumpkin and apple-are joined together in this delightful pie. Topped with a crown of golden pastry "leaves," this dessert is sure to impress.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 cup apple butter
1 cup canned pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
3 eggs, lightly beaten
3/4 cup evaporated milk
1 unbaked pastry shell (9 inches)
Additional pie pastry, optional
Whipped cream, optional

Steps:

  • In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell., Bake at 425° for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack. , If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts if desired. , Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Refrigerate leftovers.

Nutrition Facts : Calories 303 calories, Fat 11g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 308mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

APPLE PUMPKIN PIE EXTRAVAGANZA



Apple Pumpkin Pie Extravaganza image

This is the perfect autumn pie. I am an absolute pie fanatic and have always looked for this combination. Since it doesn't seem to exist, I combined several different recipes and my own personal preference to create a pie that tastes like fall.

Provided by Emilié

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h20m

Yield 10

Number Of Ingredients 15

1 (1 pound) sugar pumpkin, halved and seeded
1 egg
¾ cup brown sugar, divided
2 ½ tablespoons all-purpose flour, divided
¾ teaspoon salt
¾ (12 fluid ounce) can fat-free evaporated milk
⅓ teaspoon ground ginger, or to taste
⅓ teaspoon ground nutmeg, or to taste
⅓ teaspoon ground cloves, or to taste
⅓ teaspoon ground cinnamon, or to taste
¼ cup unsalted butter
¼ cup white sugar
2 tablespoons water
1 (15 ounce) package pastry for a double-crust 9-inch pie
5 Granny Smith apples - peeled, cored, and sliced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; grease lightly.
  • Place pumpkin halves cut-side down on the prepared baking sheet.
  • Bake in the preheated oven until the fresh is tender when pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes. Scoop pumpkin flesh out of the skin and into a food processor; puree until smooth.
  • Increase oven temperature to 450 degrees F (230 degrees C).
  • Whisk egg lightly in a large bowl. Stir in 1/2 cup brown sugar, 1 tablespoon flour, and salt. Add 1 3/4 cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, mixing well after each addition.
  • Melt butter in a small saucepan over low heat. Stir in remaining 1 1/2 tablespoon flour until it forms a paste. Add remaining 1/4 cup brown sugar, white sugar, and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until smooth, 3 to 5 minutes. Remove from heat.
  • Place bottom crust in a pie plate. Scatter some apples on top. Pour pumpkin puree mixture over apples. Arrange remaining apples in a circular pattern over puree. Moisten the rim of the pie with a small amount of water.
  • Cut top crust into 1/2-inch strips with a sharp knife or pastry wheel. Lay the 2 longest strips in an X in the center of the pie. Lay remaining strips on top, using the shortest ones on the edges, weaving them in an over-and-under pattern. Fold the ends under the edge of the bottom crust and flute the crust. Pour butter mixture gently over lattice.
  • Bake in the preheated oven for 12 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and top is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool before cutting.

Nutrition Facts : Calories 398 calories, Carbohydrate 55.2 g, Cholesterol 31.9 mg, Fat 18.2 g, Fiber 3.1 g, Protein 6 g, SaturatedFat 6.4 g, Sodium 420.8 mg, Sugar 31.9 g

PUMPKIN APPLE CRUMB PIE



Pumpkin Apple Crumb Pie image

Who doesn't love pumpkin pies and apple pies, why not have the best of both worlds. And throw a little crumb topping in the mix, this is to die for! Now if I just had some homemade ice cream to go on top! If you want to use fresh not canned pumpkin but don't know how, look on page two of the comments and there are instructions...

Provided by Lynn Socko

Categories     Pies

Time 1h15m

Number Of Ingredients 19

PUMPKIN FILLING
16 oz can of pumpkin
12 oz can of evoparted milk (not sweet condensed)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt
2 eggs
1 1/4 tsp white granulated sugar
APPLE FILLING
2 1/2 c peeled and diced apples
1 Tbsp brown sugar
squeeze of lemon juice
1/4 tsp cinnamon
CRUMB TOPPING
1/2 c brown sugar
1/3 c flour
1/4 c real butter, room temp
2/3 c chopped nuts (walnuts)

Steps:

  • 1. Prepare your crumb topping and set aside: Using a pastry fork or regular fork, combine 1/2 c. brown sugar, 1/3 c. flour, 1/4 c. room temp butter and 2/3 c. finely chopped nuts, I use walnuts. Combine to a crumbly consistency.
  • 2. Peel and chop apples into small bite size pcs. Add 1 Tbs. of brown sugar, 1/4 tsp. cinnamon and a little squeeze of lemon juice. You will want about 2 1/2 c.
  • 3. Make or buy a pie crust.
  • 4. Mix pumpkin, eggs, 1 tsp. of cinnamon, sugar, 1/2 tsp. ginger, 1/4 tsp. cloves, 1/2 tsp. salt and one can of evaporated milk till silky.
  • 5. Drain any juice that the apple may have created. Pour apples into pie crust.
  • 6. Pour just enough pumpkin pie filling in to about 1" from top.
  • 7. Sprinkle crumb topping on and bake 425° for 15 min, then reduce heat and baked 375° for 40-50 min. till a knife inserted into center comes out clean. Cool and serve with ice cream or your favorite pie topping. NOTE: Seems I always have to cook mine about 60 min. Cooking time will vary from oven to oven. NOTE: You may want to loosely place a pc. of foil over top of pie for the last 30 minutes of baking time to prevent the crumb topping from browning and hardening too much.

PUMPKIN APPLE PIE



Pumpkin Apple Pie image

Make and share this Pumpkin Apple Pie recipe from Food.com.

Provided by Dancer

Categories     Pie

Yield 6-8 serving(s)

Number Of Ingredients 15

1/3 cup brown sugar, packed
1 tablespoon cornstarch
1/2 teaspoon cinnamon, ground
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter or 2 tablespoons margarine
3 cups tart apples, sliced, peeled
to taste pastry for a double-crust 9-inch pie
3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
to taste whipped cream (optional)

Steps:

  • In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil.
  • Add apples.
  • Cook and stir for 4 minutes.
  • Place pastry in a 9-in.
  • pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.
  • Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean.
  • If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning.
  • Cool completely.
  • Garnish with whipped cream.

Nutrition Facts : Calories 226.5, Fat 7.2, SaturatedFat 4.2, Cholesterol 50.3, Sodium 351.3, Carbohydrate 39, Fiber 2.6, Sugar 30.5, Protein 3.8

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #pies-and-tarts     #desserts     #fruit     #american     #fall     #holiday-event     #dietary     #thanksgiving     #seasonal     #low-in-something     #apples     #4-hours-or-less

Apple pumpkin pie is a delicious, seasonal dessert that combines the sweetness of apple with the creaminess of pumpkin pie. It is perfect for fall and winter gatherings as it is warm and comforting. This pie is a relatively new creation, as pumpkins were not always readily available, and apples were the go-to fruit for making pies. The recipe for apple pumpkin pie has evolved over time, combining the two flavors for a unique taste that is perfect for any holiday celebration.

Ingredients:

Making an apple pumpkin pie requires many of the same ingredients as a traditional pumpkin pie, with a few additional ingredients to add the apple flavor. The ingredients for the apple pumpkin pie include:
Pie Crust:
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup unsalted butter (cold and cut into small pieces)
  • 1/4 to 1/2 cup ice-cold water
Pie Filling:
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups peeled, cored, and chopped apples
  • 3/4 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 1/4 cups evaporated milk

Tips and Tricks:

  • Make sure to use a good quality, solid pie crust for your apple pumpkin pie so that your pie will have a sturdy base.
  • Be sure to bake your pie until the filling is fully set and the crust is golden brown.
  • If you have any leftover pie, be sure to store it in the fridge and reheat it in the oven to prevent the filling from becoming soggy.
  • If you want to add a bit of crunch to your pie, you can sprinkle chopped nuts, such as pecans or walnuts, over the top before baking.
  • If you prefer a sweeter pie, you can add more sugar to the filling or sprinkle a bit of sugar over the crust before baking.

Conclusion:

Apple pumpkin pie is a delicious and unique dessert that combines the sweet flavors of apples and pumpkin. This pie is perfect for fall and winter gatherings, and it is sure to impress your guests. Whether you want to follow a classic recipe or add your touch to this classic dessert, apple pumpkin pie is a must-try for any dessert lover.

Apple pumpkin pie is a perfect autumn dessert that combines the flavors of two most loved fall fruits. The pie is a great addition to Thanksgiving or any other fall festivities. A perfect apple pumpkin pie recipe may take some trial and error to perfect, but here are some tips that can help produce a great and delicious pie without much stress.

Choose the right apples

Using the correct type of apples is crucial for a great apple pumpkin pie. Some apples hold their shape when baked, while others cook down easily. Apples that hold their shape add texture and crunch to the pie, while the ones that break down create a smoother and creamier filling. Granny Smith, Honeycrisp, and Jonagold apples are some of the best options for apple pumpkin pie. These apples have a good flavor and texture that complement the pumpkin pie filling.

Use quality pumpkin puree

Choosing a good quality pumpkin puree is equally important as selecting the right apples for the pie. While the canned pumpkin puree is the easiest option, not all brands are created equal. Look for a pumpkin puree that has a deep orange color with a thick texture. Avoid those that are pale, watery or contain additives. An organic pumpkin puree with minimal ingredients is ideal.

Prebake the Pie Crusts

For a crisp and flaky crust, prebaking the pie crust is essential. Prebaking the pie crust ensures that the crust is sturdy enough to hold the filling and stays firm once baked. To prebake the pie crust, first preheat the oven to 375°F. Place the pie crust in a pie dish and prick the bottom of the crust with a fork. Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden brown.

Use proper Spices

Cinnamon, nutmeg, cloves, ginger, and allspice are some of the spices that bring out the flavor of pumpkin pie. Using the right amount of spices and ensuring they are fresh can significantly enhance the taste of the pie. Ground cloves are very strong, therefore should be used sparingly, whereas should have a slightly stronger hand on the cinnamon.

Don’t Overmix the Filling

Tender and smooth filling is what makes a great apple pumpkin pie, but overmixing the ingredients can lead to a tough and rubbery texture. Mix the ingredients only until they are well combined, and avoid using a whisk as it increases the chance of overmixing. Once the filling is mixed, pour it evenly into the pie crust.

Decorate the crust

The pie crust can be decorated in several ways to make it more visually appealing. Brushing the crust with milk, egg wash or water before baking, creates a nice golden brown color. The crust can also be decorated with cutouts or lattice work, both of which allow the filling to peek through. For the cutouts, roll out the pie dough onto a floured surface, and use a small pastry cutter to create holes or shapes. Then apply on the crust before baking. For the lattice work, cut thin strips from a rolled-out pie dough and arrange them over the filling in a woven pattern.

Wrap the Crust with foil during Baking

During baking, the crust may brown faster than the filling. To prevent the crust from over-browning, wrap the edges of the pie with aluminum foil once they turn golden brown. This will keep the crust from burning, while the filling continues to bake. Once the pie is baked, remove the aluminum foil, and allow the edges to brown lightly again.

Cool the Pie Completely Before Serving

The pie should be cooled completely before slicing and serving. Cooling allows the filling to set, and avoids the pie from becoming soggy. Ideally, the pie should be allowed to cool for at least an hour at room temperature and then refrigerated for another hour. This helps the filling thicken, making it easier to slice and serve.

Conclusion

Following the tips mentioned above can help make a delicious and mouth-watering apple pumpkin pie for fall. It is not necessary to follow every tip as preferences may differ, and the recipe may not be the same every time. Making an apple pumpkin pie takes some preparation, but the end result is worth it.

Related Topics