Pumpkin Apple Pie
A warm, comforting pumpkin apple pie featuring spiced apples and smooth pumpkin filling, perfect for autumn gatherings and dessert lovers seeking cozy, flavorful treats.
Ingredients
Instructions
- Combine brown sugar, flour, and cinnamon with peeled, sliced apples.
- Place the apple mixture into a prepared 9-inch pie crust.
- In a bowl, mix pumpkin, evaporated milk, egg, sugar, ginger, salt, and ground cloves until smooth.
- Pour the pumpkin mixture over the apple filling in the pie shell.
- Bake at 375°F (190°C) for about 45 minutes or until the filling is set and the crust is golden brown.
Tips & Substitutions
For a deeper flavor, consider adding a splash of vanilla extract to the pumpkin mixture. If you're out of brown sugar, you can substitute it with white sugar and a tablespoon of molasses. Make sure to slice the apples thinly for even baking. If you prefer a more spiced flavor, feel free to increase the cinnamon or add nutmeg to the mix.
Serving Suggestions
Serve warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for a delightful contrast. This pumpkin apple pie pairs beautifully with Eclairs With Chocolate Frosting for a sweet finish to your meal. A hot cup of spiced cider or coffee makes an excellent beverage pairing.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help maintain the crust's texture while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Apple Pie contains roughly 499 calories, with 7g protein, 67g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (44% of the Daily Value), iron (31% of the Daily Value), and calcium (24% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 478mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Make sure to cook and puree it until smooth before adding it to the filling. This will give your pie a fresher taste, though the texture may vary slightly compared to canned. Just remember to adjust the moisture content if necessary.
What type of apples are best for this pie?
For the best flavor and texture, use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp. Tart apples add a nice contrast to the sweetness of the pumpkin filling, while sweet apples contribute to the overall flavor profile of the pie.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just cover it tightly to maintain freshness. Before serving, reheat it in the oven to restore the crust's crispness. This makes it a convenient option for holiday gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).