Pumpkin-Apple Pie

This Pumpkin-Apple Pie offers a delightful twist on traditional autumn desserts by combining the earthy sweetness of pumpkin with the bright crunch of fresh apples. The filling is a rich custard made with evaporated milk, egg, and warm spices like cinnamon, ginger, and clove, creating a smooth, comforting texture. Topped with thinly sliced apples that soften during baking, this pie delivers layers of flavor and texture in every bite. It's perfect for Thanksgiving dinners, cozy weekend brunches, or any time you crave a homemade treat that feels both nostalgic and unique. Simple to assemble with pantry staples, it's a crowd-pleaser that brings the essence of fall to your table.

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 501.9

Dietary: Vegetarian

Description

This Pumpkin-Apple Pie offers a delightful twist on traditional autumn desserts by combining the earthy sweetness of pumpkin with the bright crunch of fresh apples. The filling is a rich custard made with evaporated milk, egg, and warm spices like cinnamon, ginger, and clove, creating a smooth, comforting texture. Topped with thinly sliced apples that soften during baking, this pie delivers layers of flavor and texture in every bite. It's perfect for Thanksgiving dinners, cozy weekend brunches, or any time you crave a homemade treat that feels both nostalgic and unique. Simple to assemble with pantry staples, it's a crowd-pleaser that brings the essence of fall to your table.

Ingredients

Cornstarch
Cinnamon; ground
Salt
Water
Butter or regular margarine
Apple; pared; thinly sliced
Egg
Sugar; granulated
Pumpkin; mashed; canned
Cinnamon; ground
Ginger; ground
Clove; ground
Salt
Evaporated milk
Unbaked pie shell

Directions

1
Preheat oven to 350°F (175°C). Place the unbaked pie shell on a baking sheet.
2
In a medium saucepan, combine the sugar, cornstarch, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
3
Stir in the water and bring to a boil over medium heat, stirring constantly until thickened.
4
Remove from heat and stir in the butter until melted and smooth. Let cool slightly.
5
In a large bowl, whisk together the pumpkin, evaporated milk, egg, remaining 1/2 teaspoon cinnamon, ginger, clove, and remaining 1/4 teaspoon salt.
6
Stir the thickened sugar mixture into the pumpkin mixture until well combined.
7
Pour the pumpkin mixture into the unbaked pie shell.
8
Arrange the thinly sliced apples evenly over the top of the pumpkin filling.
9
Bake for 45 to 50 minutes, or until the filling is set and the crust is golden brown.
10
Cool on a wire rack for at least 30 minutes before slicing to allow the filling to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 501.9kcal

% Daily Value *
Total Fat 15.2g24%
Saturated Fat 5.2g26%
Cholesterol 11.6mg4%
Sodium 2658.9mg111%
Total Carbohydrate 91.9g31%
Dietary Fiber 5.7g23%
Sugars 64.1g
Protein 6.1g13%

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

Note

Allow the pie to cool completely before slicing to ensure the custard filling sets properly.

Store leftovers covered in the refrigerator for up to 3 days. Reheat slices gently in the oven or microwave.

For a crispier crust, consider blind baking the pie shell for 10-15 minutes before adding the filling.

You can substitute fresh pumpkin puree for canned, but ensure it is drained well to avoid a watery filling.

Keywords: pumpkin, apple, pie, custard, cinnamon, ginger, clove, evaporated milk, autumn, thanksgiving, dessert, baked, fruit, spiced, homemade, comfort food, seasonal, easy, family friendly

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