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

Crumb-Topped Apple & Pumpkin Pie Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 35 min. Bake: 50 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 35 min. Bake: 50 min. + cooling
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.
  3. For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
  4. 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).
  5. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.
Originally published as Crumb-Topped Apple & Pumpkin Pie in Healthy Cooking December/January 2009, p44

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.

Reviews for Crumb-Topped Apple & Pumpkin Pie

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 24, 2012

"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!!"

MY REVIEW
Reviewed Jul. 27, 2012

"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."

MY REVIEW
Reviewed Nov. 26, 2011

"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."

MY REVIEW
Reviewed Nov. 23, 2011

"I used 4 eggs instead of the egg substitute!"

MY REVIEW
Reviewed Nov. 6, 2011

"I wonder how this recipe would work with Splenda."

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