Pumpkin Apple Pie Recipe

I absolutely adore this recipe because it combines the rich, cozy flavors of pumpkin and apple, giving me all the autumn vibes with each bite. Plus, it’s super easy to throw together with ingredients I usually have on hand, making it perfect for any get-together or when I just want to treat myself.

I adore making recipes that offer warmth and comfort, and my Pumpkin Apple Pie is just that. It merges the smooth, rich, creamy quality of canned pumpkin puree with the natural, sweet deliciousness of bite-sized apples.

Generously spiced with lots of cinnamon, nutmeg (also known as the “office” spice), and ginger, this pie is perfectly luscious, thanks to some heavy cream and a few eggs. And if that weren’t enough, it’s all encased in a flaky pie crust.

Ingredients

Pumpkin puree in a can: It is high-fi ber, low-calorie, and quite sweet but in a subtle, understated way.

Diced and peeled apples: Impart natural sweetness, vitamin C, and a hint more of tartness than the other fruits.

Sugar, in its granular form, enhances sweetness and balances the flavors of spices.

Brown sugar imparts a more profound, almost caramel-like sweetness and adds a bit of extra moisture.

Eggs act as binding agents, providing a smooth texture and a good source of protein.

A heavy cream: imparts richness, a creamy consistency, and a taste that borders on decadent.

Cinnamon: Provides warmth and spice, along with antioxidant benefits.

Nutmeg: Provides the warmth and the nutty undertone that are essential for flavors of the fall.

Spicy warmth and support for digestion are the gifts of ginger.

Sodium chloride: Intensifies all flavors and harmonizes sweet tastes.

Vanilla extract: Conveys aromatic sweetness and a wealth of flavor nuances.

Ingredient Quantities

• 1 pie crust (store-bought or homemade)
• 1 cup canned pumpkin puree
• 1 cup diced peeled apples
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

1. Set your oven to 375°F (190°C) to warm up while you prepare the next steps.

2. Position the pie crust in a 9-inch pie plate. Press it gently into the bottom and along the sides. Trim any dough that hangs over the edge, leaving about a 1/2-inch overhang all around.

3. In a large mixing bowl, amalgamate the pumpkin puree, diced apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir until thoroughly integrated.

4. In another bowl, thoroughly whisk the eggs and then incorporate the heavy cream and vanilla extract. Stir the mixture until it is fully integrated and looks uniform.

5. Slowly add the cream and sugar mixture to the pumpkin and apple mixture, stirring constantly so that everything is mixed together well.

6. The prepared pie crust is filled with the blended custard filling, which is spread evenly to the edges with a spatula.

7. Move the pie to the oven preheated to 425°F. Bake for 50-60 minutes, or until a knife inserted into the center comes out mostly clean.

8. After 25 minutes, check the pie, and if the crust edges are browning too quickly, cover them with strips of aluminum foil.

9. After it is baked, take the pie out of the oven and allow it to cool at room temperature for about an hour.

10. For at least 2 hours before serving, let the pie set up in the refrigerator so the filling can be truly as set as you want it. At least, that’s what I think. I know it might not be traditional to refrigerate a pumpkin pie, but isn’t it traditionally served warm? Which leads me to: Enjoy your pie, be it warm or chilled, at any time of day or night!

Equipment Needed

1. Oven
2. 9-inch pie plate
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Spatula
7. Knife
8. Aluminum foil strips

FAQ

• Q: Can I use fresh pumpkin instead of canned pumpkin puree?Q: Can fresh pumpkin be used instead of canned pumpkin?

  A: Yes, you can use fresh pumpkin by roasting it and pureeing it; just ensure it’s well-drained before using.

• Q: What type of apples are best for this pie?Recommended firm varieties like Granny Smith or Honeycrisp as they hold their shape well during baking.
• Q: Can this pie be made ahead of time?A: Certainly! It can be made a day in advance and stored in the refrigerator until serving.
• Q: Is it possible to make this pie dairy-free?You can use a non-dairy alternative to heavy cream, such as coconut cream.
• Q: How do I prevent the pie crust from becoming soggy?One way to prevent sogginess is to prebake the crust or brush it with a beaten egg before adding the filling.
• Q: Can I adjust the spices to taste?Absolutely! You can modify the amounts of cinnamon, nutmeg, and ginger to fit your taste.

Substitutions and Variations

1 pie crust – may be substituted with a graham cracker crust, which will provide a different flavor and texture.
1 cup canned pumpkin puree – replace with fresh pumpkin puree for a more authentic flavor.
1/4 cup brown sugar, packed—coconut sugar gives it a hint of caramel and is far less refined.
2 large eggs – substitute with 1/2 cup unsweetened applesauce for a vegetarian-friendly version.
1 cup heavy cream – alternatively, use coconut milk for a dairy-free substitute.

Pro Tips

1. Pre-bake the Crust To prevent a soggy bottom, consider blind baking the pie crust for 10 minutes before adding the filling. Simply line the crust with parchment paper, fill with pie weights or dried beans, and bake until slightly golden.

2. Flavor Boost For a richer flavor, consider toasting the spices in a dry pan for a minute until fragrant. This can enhance the warmth and depth of the cinnamon, nutmeg, and ginger.

3. Apple Variety Choose a tart apple variety, like Granny Smith, which holds its shape well during baking and provides a nice contrast to the pumpkin’s sweetness.

4. Custard Consistency To ensure a smooth custard, make sure your ingredients are at room temperature before mixing. This helps everything come together more easily and prevents the custard from breaking.

5. Cooling and Setting After baking, let the pie cool slowly in the oven with the door slightly ajar for 15–20 minutes before transferring to a wire rack. This gradual cooling helps prevent cracks in the filling.