Pumpkin Apple Pie Recipes

CRUMB-TOPPED APPLE & PUMPKIN PIE

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.

PUMPKIN APPLE PIE

Steps:

• Heat oven to 425°F.
• Combine sugar, pumpkin pie spice, and salt in medium bowl. Whisk in egg. Add pumpkin, corn syrup, and evaporated milk; mix well.
• Spread apple pie filling into pie crust. Gently pour pumpkin mixture over apples. Bake 15 minutes. Reduce oven temperature to 350ºF. Bake 35-40 minutes or until knife inserted in center comes out clean.
• Refrigerate at least 2 hours before serving.

PUMPKIN APPLE PIE

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.

PUMPKIN APPLE PIE

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.

PUMPKIN APPLE PIE

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.

PUMPKIN APPLE PIE SMOOTHIE

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.

PUMPKIN APPLE PIE

Steps:

• Preheat oven to 425 degrees F.
• Mix together sugar, salt, and pumpkin pie spice.
• Add egg and beat slightly.
• Add corn syrup, pumpkin and evaporated milk; blend well.
• Spread apple pie filling in the uncooked pie crust.
• Gently pour pumpkin filling over the apples.
• Bake for 15 minutes, then reduce oven temperature to 350 degrees F and bake for 35-40 minutes or until knife inserted into center of pie comes out clean.
• Chill a minimum of 2 hours before serving.

PUMPKIN APPLE PIE

Steps:

• In a saucepan, combine brown sugar, tapioca, cinnamon, and salt.
• Add water and butter; bring to a boil.
• Add apples.
• Cook and stir 4-5 minutes.
• Place pastry in a 9" pie plate; add apple mixture.
• In a bowl, whisk pumpkin, milk, brown sugar, egg, cinnamon, and salt until smooth; pour over apple layer.
• Flute the edge of the pie crust.
• Bake at 350°F for 45-50 minutes, or until a knife inserted near centre comes out clean.
• Cool completely.
• Garnish with Cool Whip.
• Store in the refrigerator.

APPLE BUTTER PUMPKIN PIE

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.

APPLE BUTTER PUMPKIN PIE

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.