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Pumpkin Apple Pie

 Pumpkin Apple Pie
The first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.—Elizabeth Montogomery, Taylorville, Illinois
6-8 ServingsPrep: 20 min. Bake: 50 min.

Ingredients

  • 1/3 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 2 tablespoons butter
  • 3 cups sliced peeled tart apples
  • Pastry for a single-crust pie (9 inches)
  • PUMPKIN LAYER:
  • 3/4 cup canned pumpkin
  • 3/4 cup evaporated milk
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Whipped cream, optional

Directions

  • In a saucepan, combine the brown sugar, cornstarch, cinnamon and
  • salt. Stir in water until smooth. Add the butter; bring to a boil.
  • Add apples. Cook and stir for 4 minutes.
  • Place pastry in a 9-in. pie plate. Add apple mixture. In a bowl,
  • whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth;
  • pour over apple layer. Flute the edges or decorate with pastry
  • leaves.
  • Bake at 375° for 50-55 minutes or until a knife inserted near the

2 of 2

Pumpkin Apple Pie (continued)

Directions (continued)

  • center comes out clean. If necessary, cover edges with foil during
  • the last 15 minutes of baking time to prevent overbrowning. Cool
  • completely. Garnish with whipped cream if desired. Store in the
  • refrigerator. Yield: 6-8 servings.
Editor's Note: Additional pastry will be needed to decorate pie with pastry leaves.
Nutritional Facts: 1 serving (1 piece) equals 284 calories, 12 g fat (6 g saturated fat), 47 mg cholesterol, 311 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.