Applepumpkinpie Recipes

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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

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15



Pumpkin Apple Pie image

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , 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. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

Nutrition Facts : Calories 284 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

Dough for single-crust pie
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
3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 large egg, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Optional: Whipped cream or vanilla ice cream

APPLE PUMPKIN PIE EXTRAVAGANZA

This is the perfect autumn pie. I am an absolute pie fanatic and have always looked for this combination. Since it doesn't seem to exist, I combined several different recipes and my own personal preference to create a pie that tastes like fall.

Provided by Emilié

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h20m

Yield 10

Number Of Ingredients 15



Apple Pumpkin Pie Extravaganza image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; grease lightly.
  • Place pumpkin halves cut-side down on the prepared baking sheet.
  • Bake in the preheated oven until the fresh is tender when pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes. Scoop pumpkin flesh out of the skin and into a food processor; puree until smooth.
  • Increase oven temperature to 450 degrees F (230 degrees C).
  • Whisk egg lightly in a large bowl. Stir in 1/2 cup brown sugar, 1 tablespoon flour, and salt. Add 1 3/4 cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, mixing well after each addition.
  • Melt butter in a small saucepan over low heat. Stir in remaining 1 1/2 tablespoon flour until it forms a paste. Add remaining 1/4 cup brown sugar, white sugar, and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until smooth, 3 to 5 minutes. Remove from heat.
  • Place bottom crust in a pie plate. Scatter some apples on top. Pour pumpkin puree mixture over apples. Arrange remaining apples in a circular pattern over puree. Moisten the rim of the pie with a small amount of water.
  • Cut top crust into 1/2-inch strips with a sharp knife or pastry wheel. Lay the 2 longest strips in an X in the center of the pie. Lay remaining strips on top, using the shortest ones on the edges, weaving them in an over-and-under pattern. Fold the ends under the edge of the bottom crust and flute the crust. Pour butter mixture gently over lattice.
  • Bake in the preheated oven for 12 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and top is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool before cutting.

Nutrition Facts : Calories 398 calories, Carbohydrate 55.2 g, Cholesterol 31.9 mg, Fat 18.2 g, Fiber 3.1 g, Protein 6 g, SaturatedFat 6.4 g, Sodium 420.8 mg, Sugar 31.9 g

1 (1 pound) sugar pumpkin, halved and seeded
1 egg
¾ cup brown sugar, divided
2 ½ tablespoons all-purpose flour, divided
¾ teaspoon salt
¾ (12 fluid ounce) can fat-free evaporated milk
⅓ teaspoon ground ginger, or to taste
⅓ teaspoon ground nutmeg, or to taste
⅓ teaspoon ground cloves, or to taste
⅓ teaspoon ground cinnamon, or to taste
¼ cup unsalted butter
¼ cup white sugar
2 tablespoons water
1 (15 ounce) package pastry for a double-crust 9-inch pie
5 Granny Smith apples - peeled, cored, and sliced

PUMPKIN APPLE PIE

Make and share this Pumpkin Apple Pie recipe from Food.com.

Provided by Dancer

Categories     Pie

Yield 6-8 serving(s)

Number Of Ingredients 15



Pumpkin Apple Pie image

Steps:

  • In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil.
  • Add apples.
  • Cook and stir for 4 minutes.
  • Place pastry in a 9-in.
  • pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.
  • Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean.
  • If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning.
  • Cool completely.
  • Garnish with whipped cream.

Nutrition Facts : Calories 226.5, Fat 7.2, SaturatedFat 4.2, Cholesterol 50.3, Sodium 351.3, Carbohydrate 39, Fiber 2.6, Sugar 30.5, Protein 3.8

1/3 cup brown sugar, packed
1 tablespoon cornstarch
1/2 teaspoon cinnamon, ground
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter or 2 tablespoons margarine
3 cups tart apples, sliced, peeled
to taste pastry for a double-crust 9-inch pie
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
to taste whipped cream (optional)

PUMPKIN APPLE PIE

Provided by Nancy Fuller

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 15



Pumpkin Apple Pie image

Steps:

  • Preheat the oven to 375 degrees F and place a rack in the center of the oven.
  • Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
  • Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
  • In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
  • Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
  • Cool, and then slice the pie and top with whipped cream if using to serve.

One 9-inch deep-dish homemade or store-bought pie shell, unbaked
2 tablespoons unsalted butter
2 Gala apples, cut into 1/2-inch dice
1 McIntosh apple, cut into 1/2-inch dice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Salt
One 15-ounce can pumpkin puree
1/2 cup granulated sugar
1/4 cup dark brown sugar
One 12-ounce can evaporated milk
2 eggs
Whipped cream, optional

APPLE-PUMPKIN-PECAN PIE

This is the ultimate holiday pie for those who love apple, pumpkin and pecan pie equally. There's no need to choose-our creation boasts a gooey pecan bottom, a sweet-and-tart apple edge and a creamy pumpkin center. Make it the day before and refrigerate overnight; serve at room temperature or chilled.

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 22



Apple-Pumpkin-Pecan Pie image

Steps:

  • For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
  • Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
  • Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
  • Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
  • For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
  • For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
  • Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
  • For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
  • Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
  • Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving

PUMPKIN DUTCH APPLE PIE

A layer of apples topped with creamy pumpkin sprinkled with a crumble topping. Everyone seems to love this the young to the well experienced, the hims and the hers.

Provided by Annacia

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 18



Pumpkin Dutch Apple Pie image

Steps:

  • FOR APPLE LAYER:.
  • Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
  • FOR PUMPKIN LAYER:.
  • Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
  • Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
  • FOR CRUMB TOPPING:.
  • Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.

Nutrition Facts : Calories 426.5, Fat 21.6, SaturatedFat 8.6, Cholesterol 81.1, Sodium 292.4, Carbohydrate 53.3, Fiber 2.4, Sugar 30.5, Protein 7.1

1 unbaked 9-inch deep dish pie pastry (4-cup volume)
2 cups peeled peeled cored thinly sliced apples
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 1/2 cups pure pumpkin puree
1 cup evaporated milk
1/2 cup granulated sugar
2 large eggs, lightly beaten
2 tablespoons butter or 2 tablespoons margarine, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/3 cup chopped walnuts
5 tablespoons granulated sugar
3 tablespoons butter

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

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 10 servings.

Number Of Ingredients 19



Crumb-Topped Apple & Pumpkin Pie image

Steps:

  • On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. 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 edge with foil during the last 15 minutes to prevent overbrowning if necessary). , Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 282 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 198mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

1 sheet refrigerated pie crust
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
2 large eggs
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

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From myrecipes.com


APPLE PUMPKIN OATMEAL WITH MAPLE PECAN CRUMBLE - THE ENDLESS …
In a small pot over medium-high heat add the rolled oats, 3 cups of water and the diced apple and bring it to a boil. Let it cook, stirring occasionally until it thickens, about 5 minutes. Remove the pot from the heat and stir in the pumpkin and cinnamon. 1 cup rolled oats, 1 small apple, ½ cup canned pumpkin pie mix, ½ teaspoon cinnamon.
From theendlessmeal.com


APPLE PIE PLAYFOOD | ETSY CANADA
Check out our apple pie playfood selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com


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