Pumpkin Apple Pie Recipe
This pumpkin apple pie recipe layers tender tart apples cooked in a quick cinnamon sauce with a smooth pumpkin filling, then bakes until set. The ingredients are straightforward and the how-to steps keep things simple for a clean slice every time.
Ingredients
1. For the apple layer
2. For the pumpkin filling
Step-by-Step Method
Preheat and prep the crust
Heat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and tidy up the edges. If your crust has specific baking notes, follow those too.
Cook the apple sauce base
In a small saucepan, whisk together brown sugar, cornstarch, cinnamon, and salt. Add water and cook over medium heat, stirring, until thickened.
Melt in the fats
Stir in the butter and margarine. Keep mixing until fully melted and the sauce looks glossy.
Soften the apples
Add the sliced tart apples. Cook for 3–5 minutes, gently turning, just until they start to soften and get coated. Don’t overcook them.
Fill the crust with apples
Spoon the apple mixture into the pie crust and level the top lightly.
Whisk the pumpkin filling
In a bowl, whisk pumpkin puree, evaporated milk, sugar, egg, cinnamon, and salt until smooth. Mix just until combined so it stays silky.
Pour and bake
Slowly pour the pumpkin mixture over the apples. Bake for 45–50 minutes, until the edges are set and the center still has a slight jiggle.
Cool before slicing
Let the pie cool at room temperature for at least 1 hour so it firms up. Then slice and serve.