Pumpkin Apple Pie
Pumpkin Apple Pie is a delightful blend of crisp, cinnamon‑tossed apples topped with creamy, warmly spiced pumpkin filling. Then all nestled in a deep‑dish pie crust. Simple, seasonal, and totally crowd-pleasing.
Servings: 8 Slices
Calories: 280kcal
Equipment
- 9 inch pie plate
- small bowl
- Medium bowl
- whisk
Ingredients
- 1 unbaked 9-inch deep dish pie crust
- 2 medium apples peeled, cored, and thinly sliced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- ½ cup brown sugar packed
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- ¾ cup evaporated milk
Instructions
- Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie pan and set aside.
- In a small bowl, toss apple slices with 2 tablespoons sugar, 1 teaspoon cinnamon, and nutmeg.
- Arrange apples in an even layer in the pie crust.
- In a medium bowl, whisk together pumpkin puree, brown sugar, salt, cinnamon, ginger, and cloves.
- Add eggs and whisk until smooth.
- Stir in evaporated milk until fully combined.
- Slowly pour pumpkin mixture over the apples in the crust.
- Bake for 50–55 minutes or until the center is set and a knife inserted near the center comes out mostly clean.
- Cool completely before slicing. Serve plain or with whipped cream.
Nutrition
Serving: 1Slice | Calories: 280kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 48mg | Sodium: 292mg | Potassium: 247mg | Fiber: 3g | Sugar: 25g | Vitamin A: 4908IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 2mg