Pumpkin-Apple Pie

This Pumpkin-Apple Pie is the ultimate comfort food for chilly evenings, combining the earthy sweetness of canned pumpkin with crisp, fresh apple slices. The filling is a rich custard made with evaporated milk, eggs, and a warm blend of cinnamon, ginger, and clove, creating a texture that is both creamy and satisfying. The bottom layer of apples provides a delightful textural contrast to the smooth pumpkin topping. It’s an easy, homemade dessert that feels luxurious yet approachable, perfect for Thanksgiving dinner, weekend brunches, or simply when you crave a taste of fall. Serve it warm with a scoop of vanilla ice cream for the perfect finish.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 540.7

Dietary: Vegetarian

Description

This Pumpkin-Apple Pie is the ultimate comfort food for chilly evenings, combining the earthy sweetness of canned pumpkin with crisp, fresh apple slices. The filling is a rich custard made with evaporated milk, eggs, and a warm blend of cinnamon, ginger, and clove, creating a texture that is both creamy and satisfying. The bottom layer of apples provides a delightful textural contrast to the smooth pumpkin topping. It’s an easy, homemade dessert that feels luxurious yet approachable, perfect for Thanksgiving dinner, weekend brunches, or simply when you crave a taste of fall. Serve it warm with a scoop of vanilla ice cream for the perfect finish.

Directions

1
Preheat your oven to 425°F (220°C).
2
In a 2-quart saucepan, combine the brown sugar, cornstarch, cinnamon, and salt.
3
Stir in the water and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
4
Carefully add the thinly sliced apples to the saucepan. Cook for 4 minutes, stirring gently, then remove from heat and set aside.
5
In a large mixing bowl, beat the egg.
6
Add the granulated sugar, canned pumpkin, salt, cinnamon, ground ginger, and ground clove to the egg.
7
Pour in the evaporated milk and beat the mixture until smooth and well blended.
8
Place the unbaked 9-inch pie shell on a baking sheet.
9
Pour the cooked apple mixture into the unbaked pie shell, spreading it evenly.
10
Spoon the pumpkin mixture over the apples, creating an even top layer.
11
Bake in the preheated oven at 425°F (218°C) for 10 minutes.
12
Reduce oven temperature to 375°F (190°C) and continue baking for 40 minutes, or until the filling is set around the edges.
13
Remove from oven and cool completely on a wire rack before slicing.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 540.7kcal

% Daily Value *
Total Fat 18.0g28%
Saturated Fat 6.0g30%
Cholesterol 104.9mg35%
Sodium 2689.9mg113%
Total Carbohydrate 92.2g31%
Dietary Fiber 5.7g23%
Sugars 64.3g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pumpkin-apple-pie-2/