Pumpkin Apple Pie

The holidays are all about coming together with family and friends, and then promptly debating which seasonal pie flavor reigns supreme. Are you team apple pie or team pumpkin pie? If you can’t pick just one, and have no room to double up on slices, this pumpkin apple pie lets you have the best of both.

Made with a flaky pie crust, tender, buttery apples and a perfectly spiced, creamy layer of pumpkin pie filling, the only argument will be about who gets the last piece. Well, you might hear a few gripes from pecan pie lovers, but you can never make everyone happy, right? Top each slice with a dollop of homemade whipped cream, a scoop of vanilla ice cream or a little bit of both. After all, a two-in-one pie deserves double the toppings.

Pumpkin Apple Pie Ingredients

• Dough for single-crust pie
• Brown sugar
• Cornstarch
• Cinnamon
• Salt
• Water
• Butter
• Tart apples
• Canned pumpkin
• Evaporated milk
• Sugar
• Egg
• Whipped cream or vanilla ice cream (optional)

Directions

Step 1: Prepare the crust

Preheat the oven to 375°F. On a lightly floured surface, roll the dough into a 1/8-inch-thick circle. Transfer to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate, and flute the edge.

Editor’s Tip: Wrap and refrigerate the pie dough trimmings to add decoration to the crust later.

Step 2: Make the apple filling

In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in the water until smooth. Add the butter and bring to a boil. Add the apples. Cook and stir for 4 minutes, then transfer the apple mixture to the crust.

Step 3: Mix the pumpkin pie filling

In a separate bowl, whisk the canned pumpkin, milk, sugar, egg, cinnamon and salt together until smooth.

Step 4: Layer and decorate

Pour the pumpkin filling over the apple layer. If desired, decorate the edge with crust leaves.

Editor’s Tip: For a decorative pie crust, roll out the dough scraps and cut into small leaves with a cookie cutter. Use a light dab of water so they stick to the crust.

Step 5: Bake and cool

Bake until a knife inserted in the center comes out clean, 50 to 55 minutes. If necessary, cover the edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely.

Step 6: Slice and serve

If desired, serve with whipped cream or ice cream. Store in the refrigerator.

How to Store Pumpkin Apple Pie

Baked and cooled pumpkin and apple pie should be covered tightly and refrigerated for three to four days. You can store the pie right in the dish it was baked in or transfer it to a pie storage container.

Pumpkin Apple Pie Tips

What are the best apples for apple pumpkin pie?

The best apples for apple pie, or apple pumpkin pie in this case, hold their shape and have a well-balanced flavor that brings some tartness to the dessert. If you have been apple picking, mix in a few heirloom apple varieties you might see, like Winesap or Cameo.

Can you use premade pumpkin pie filling for pumpkin apple pie?

Premade pumpkin pie filling is already sweetened and spiced, so it’s not the best choice for this pie because the sugar and flavoring can overwhelm the taste of the apples. If you like the stronger taste of canned pumpkin pie filling, add a dash of ginger, nutmeg or allspice to the pumpkin layer for a bit more warmth.

Can fresh pumpkin be used rather than canned pumpkin to make pie?

Canned pumpkin or fresh pumpkin both make delicious pies, but fresh requires more work before it can be baked with. Follow the steps in this fresh pumpkin pie recipe to make your own silky smooth puree and adjust the baking time, if needed.