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.
DUTCH APPLE-PUMPKIN CRISP
Enjoy this delicious crisp that's made with apple and pumpkin - a baked delight. Perfect dessert for any occasion!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
- Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
- In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 250, Carbohydrate 45 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 32 g, TransFat 0 g
PUMPKIN APPLE PIE
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
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.
PUMPKIN DUTCH APPLE PIE
Make and share this Pumpkin Dutch Apple Pie recipe from Food.com.
Provided by RecipeMonster
Categories Dessert
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Apple Layer: 2 medium apples thinly sliced 1/4 cup sugar 2 teaspoons flour 1 teaspoons lemon juice 1/4 teaspoons cinnamon Toss apple slices in the other ingredients and place on the bottom of an unbaked pie shell.
- Pumpkin Layer: 2 eggs beaten 1 1/2 cups solid pack pumpkin 1 cup carnation milk (I used the no fat) 1/2 cup sugar 2 tbs. melted butter 3/4 teaspoons cinnamon 1/8 teaspoons nutmeg 1/4 teaspoons salt Combine all ingredients and pour over apple layer.
- Crumble Layer: 1/2 cup flour 5 tbs. sugar 3 tbs. butter 1/3 cup pecans Combine and crumble with a pastry blender.
- Bake at 375 for 30 minutes, then sprinkle crumble layer on top and bake another 20 minutes. Cool on a rack.
Nutrition Facts : Calories 411.9, Fat 19, SaturatedFat 8.9, Cholesterol 108.1, Sodium 233.7, Carbohydrate 56.2, Fiber 2.2, Sugar 40.7, Protein 6.9
PUMPKIN DUTCH APPLE PIE
A layer of apples topped with creamy pumpkin sprinkled with a crumble topping. Everyone seems to love this the young to the well experienced, the hims and the hers.
Provided by Annacia
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- FOR APPLE LAYER:.
- Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
- FOR PUMPKIN LAYER:.
- Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
- Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
- FOR CRUMB TOPPING:.
- Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.
Nutrition Facts : Calories 426.5, Fat 21.6, SaturatedFat 8.6, Cholesterol 81.1, Sodium 292.4, Carbohydrate 53.3, Fiber 2.4, Sugar 30.5, Protein 7.1
DUTCH APPLE PIE
This delicious Dutch apple pie was brought to my mother's home the day after my father died on Christmas Eve 25 years ago. Every time I bake it I am reminded of the tremendous outpouring of love and support that we received. It's a pie that my sweet daddy would have loved. -Eugenia McQueen, Tampa, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, flour and salt. Stir in the egg, vanilla and sour cream; stir until smooth. Add apples; mix well. Pour into pie crust. Bake at 375° for 15 minutes. Reduce heat to 325° and bake for 30 minutes more. , For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle topping over pie; bake 20 minutes longer or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts :
DUTCH APPLE AND PUMPKIN CRISP
This recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking. Preparation time does not include the 20 minutes needed for the crisp to cool slightly.
Provided by Sydney Mike
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Spread chopped aples over the bottom a 9-inch glass pie plate, then microwave uncovered on high 4 to 6 minutes or until apples are crisp-tender.
- Meanwhile, in a small bowl, mix together the 3/4 cup of flour, brown sugar, butter & 1/4 teaspoon of pumpkin pie spice until crumbly, then set that mixture aside.
- In a medium bowl & using a whisk, beat together the remaining ingredients until smooth, then pour this mixture over the apples.
- Sprinkle the filled pie plate with the flour mixture, then bake 30 to 35 minutes or until golden brown & set.
- Cool 20 minutes on a wire rack, then serve ~ goes nicely with either whipped cream or vanilla ice cream!
Nutrition Facts : Calories 252, Fat 6.9, SaturatedFat 4.1, Cholesterol 39.6, Sodium 93.7, Carbohydrate 46.2, Fiber 2, Sugar 32.6, Protein 3
CRUMB-TOPPED APPLE & PUMPKIN PIE
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
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.
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