Crumb-Topped Apple & Pumpkin Pie Recipe

Crumb-Topped Apple & Pumpkin Pie RecipePhoto by: Taste of Home Crumb-Topped Apple & Pumpkin Pie Recipe Rating 5

“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

This recipe is:

Healthy

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Crumb-Topped Apple & Pumpkin Pie Recipe
  • Prep: 35 min. Bake: 50 min. + cooling
  • Yield: 10 Servings
35 50 85

Ingredients

  • 1 sheet refrigerated pie pastry
  • 2 cups thinly sliced peeled tart apples
  • 1/4 cup sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • PUMPKIN FILLING:
  • 1-1/2 cups canned pumpkin
  • 1 cup fat-free evaporated milk
  • 1/2 cup egg substitute
  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 3 tablespoons sugar
  • 4-1/2 teaspoons cold butter
  • 3 tablespoons chopped walnuts

Directions

  • On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. 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 edges with foil during the last 15 minutes to prevent overbrowning if necessary).
  • Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.

Nutritional Facts 1 piece equals 342 calories, 11 g fat (5 g saturated fat), 12 mg cholesterol, 259 mg sodium, 55 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Crumb-Topped Apple & Pumpkin Pie in Healthy Cooking December/January 2009, p44

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Reviews for Crumb-Topped Apple & Pumpkin Pie (9)

Crumb-Topped Apple & Pumpkin Pie Recipe

Crumb-Topped Apple & Pumpkin Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Nov. 26, 2011 by Janni77

Please try this recipe! I love both types of these pies but was leary to put them together... this pie was wonderful! It was better the second day after the flavors melded, so make a day in advance.


Reviewed on Nov. 23, 2011 by Fingland35

I used 4 eggs instead of the egg substitute!


Reviewed on Nov. 06, 2011 by Margielou_wa

I wonder how this recipe would work with Splenda.


Reviewed on Nov. 06, 2011 by Mary Kruse

is it okay to make this recipe with eggs instead of egg substitute?

Mary


Reviewed on Apr. 08, 2011 by ladybug810

I know it seems like an odd combination, and believe me--I was skeptical. But I was totally won over and LOVE this pie!!


Reviewed on Nov. 27, 2009 by sauregurke

Excellent ,delicious and great tasting pie.I will make it for company.


Reviewed on Nov. 27, 2009 by sauregurke

It is a very delicious and refreshing pie. I will make it for a party.


Reviewed on Oct. 12, 2009 by dmrn03

Excellent! Many people weren't too sure about the combination, but it works perfectly!!!! Thanks for sharing this recipe.


Reviewed on Jan. 31, 2009 by pollyolson

WOW - great recipe. Best of all it is 7 WW points and worth it!!!

 
 
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