Pumpkin Apple Pie

Total Time:
1 hr 55 min
15 min
1 hr 40 min

8 servings

  • 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
Watch how to make this recipe.
  • Special equipment: a 9-inch deep-dish pie plate

  • 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.

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond