Pumpkin Apple Pie

Pumpkin Apple Pie is like fall wrapped up in a flaky crust. You get that creamy, spiced pumpkin filling we all love, paired with tender, cinnamon apples for a little surprise in every bite. Making it perfect for holiday tables or any time you’re craving something a little different from the usual pie.

A slice of apple pie with a spiced filling sits on a white plate, with green apples in the background.

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I’ll be honest, the first time I made this pie it was kind of an accident. I had leftover pumpkin puree and a couple of apples that were starting to wrinkle on the counter, so I just tossed them together in a crust and hoped for the best.

The way the creamy pumpkin blended with the soft, spiced apples blew me away. Now it’s one of those desserts I look forward to baking every fall. If you are a fan of pumpkin pie cookies or sweet potato pie, then you are going to love this recipe.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

Deep‑dish pie crust: Look for a deep dish pie crust, in the freezer section of your grocery store, or you can make a homemade crust.
Apples: I like to use firm apples such as granny smith, honeycrisp or pink lady apples for baking.
Pumpkin puree & spices: Canned pumpkin, brown sugar, cinnamon, ginger, cloves—blend with eggs and evaporated milk for creamy custard.
Eggs & evaporated milk: Give structure and a rich, silky finish. I recommend using full-fat evaporated milk for the best texture and taste.

See the recipe card below for quantities.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

Unbaked pie crust filled with sliced apples coated in cinnamon and sugar, ready for baking.

Toss your thin apple slices with a bit of sugar, cinnamon, nutmeg to coat. Lay them evenly in the unbaked crust.

A glass bowl with pumpkin mixture and two eggs being whisked, with a measuring cup of milk and a pie crust filled with sliced apples nearby.

Whisk pumpkin, brown sugar, salt, cinnamon, ginger, cloves until it sings. Add eggs, then whisk until smooth. Stir in evaporated milk until it’s velvety.

A pie crust filled with smooth pumpkin pie filling sits on a white surface next to a mixing bowl with remnants of batter.

Gently pour that custard over the apples (slow and steady, friend). Bake for about 50–55 minutes, until the center’s nearly set and a knife poked in comes out mostly clean.

A baked pie with a golden brown top sits on a metal baking sheet next to three green apples on a white background.

Let the pie completely cool before slicing. It sets up beautifully and slices neatly.

Storage

Storing: Cover and refrigerate for up to 4 days.
Reheating: Barely warm a slice in the microwave for 20–30 sec, if you prefer your pie warm.
Make ahead: You can bake a day ahead and refrigerate it; it’s a great way to save time on holidays.

A slice of apple pie with a fork on a white plate, with three green apples in the background.

Wendys Tips

Bake position: Place the dish on the bottom rack to help the crust cook through. Protect edges with foil if they brown too fast.
Custard doneness: Pull the pie from the oven when edges are set and the glossy center still jiggles slightly; it’ll firm as it cools.
Clean slices: To get clean pie slices, use a sharp knife and wipe it clean between each cut.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I freeze this pie?

Techincally, yes, you can freeze it. However, in my experience, custard-based pies don’t freeze well because the texture changes.

Why is my bottom crust soggy?

Too much moisture in filling or not letting pie cool before covering can do it. Cool fully and use proper layering techniques to avoid this.