Print Options

Back to Crumb-Topped Apple & Pumpkin Pie >

Include these items:

Select reviews >

Taste of Home Logo

Crumb-Topped Apple & Pumpkin Pie

 Crumb-Topped Apple & Pumpkin Pie
“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
10 ServingsPrep: 35 min. Bake: 50 min. + cooling

Ingredients

  • 1 sheet refrigerated pie pastry
  • 2 cups thinly sliced peeled tart apples
  • 1/4 cup sugar
  • 2 teaspoons King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons sugar
  • 4-1/2 teaspoons cold butter
  • 3 tablespoons chopped walnuts

2 of 2

Crumb-Topped Apple & Pumpkin Pie (continued)

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.