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Crumb-Topped Apple & Pumpkin Pie Recipe

Crumb-Topped Apple & Pumpkin Pie Recipe photo by Taste of Home

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“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

Crumb-Topped Apple & Pumpkin Pie

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(1-10) of 11 reviews

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Reviewed on Sep. 24, 2012 by AngieKlin

I have made this recipe many times. I cheat and buy the pillsbury deep dish pie crust. We love it at home! When I tell people about it they are so judgmental and say that sounds gross and wrong! I just say they are wrong! I will be making it again soon!!

Reviewed on Jul. 27, 2012 by bakingbutterfly

i tried this recipe last thanksgiving because i had made a pie the year before that was simply just canned apple pie filling on the bottom and pumpkin on the top. i loved how it took my two favorite pies and put them together, so this seem like a way to upgrade from simple...long story short it didn't turn out as planed. i learned that i hate the way that roll out crust taste and for some reason the pumpkin didn't t get very solid like it should have. but i will try it again,altering it slightly.the flavors together alone are worth the effort it will take for me to get it right.

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