I love crafting an Apple Pumpkin Pie that blends a tender 9-inch crust with velvety pumpkin puree and crisp Granny Smith apple slices. The balanced mix of granulated and brown sugars, spices and a drizzle of caramel sauce creates a dessert that intrigues with each delightful, unexpected layer.

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I recently created a Caramel Apple Pumpkin Pie that surprised even me with its rich, inviting tastes. I know it might sound fancy but trust me its super simple and fun to whip up.

I start with a 9-inch unbaked pie crust, and then mix a 15‑ounce can or some roasted pumpkin puree with sliced Granny Smith apples. I beat in 2 large eggs along with granulated and brown sugars, salt, cinnamon, ginger, and nutmeg.

Pour in some evaporated milk and swirl in caramel sauce for that extra wow factor. I always loved recipes that remind me of classic pumpkin dessert recipes or even that hint of Julia Childs style, yet with a twist of salted caramel similar to some of my favorite caramel pumpkin pies.

It takes a little bit of work to roast your own pumpkin but I promise it makes the flavors pop and it totally elevates the whole experience. Enjoy making this indulgent treat!

Why I Like this Recipe

I love this recipe because first, the mix of spices and fresh Granny Smith apples gives it that comforting fall vibe that makes me feel all warm and fuzzy inside. Second, I really dig how simple it is to put together yet still feels fancy with that rich caramel drizzle on top. Third, I appreciate the flexibility—you can roast your own pumpkin (which is totally worth it, even though it might sound like a lot) or use canned pumpkin, and both ways work great. Lastly, the combination of the creamy pumpkin with the tart apple slices and smooth caramel makes every bite super satisfying.

To make the pie extra special, try roasting your own pumpkin if you can. I promise its worth it and really not as hard as it sounds. But hey, if you dont have time or feel like it, using a can of pumpkin works fine too. No matter how you get your pumpkin flavor, the mix of tastes in this pie is a must for your dessert table.

Ingredients

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Nutritious pumpkin puree, rich in vitamin A and fiber, deepens this classic autumn flavor.
Granny Smith apple adds tart crispness and fiber, balancing the sweet and savory notes.
Eggs provide protein, act as a binder, and ensure a smooth, set filling.
Granulated sugar offers crisp sweetness that enhances this classic dessert’s appeal.
Brown sugar infuses a moist, caramel touch that enriches the overall taste experience.
Evaporated milk contributes creaminess and natural sweetness, smoothing out spicy notes.
Caramel sauce drizzles indulgent richness and a warm, gooey finish on top.
Cinnamon boosts warmth and aromatic spice, perfectly tying together all the sweet and savory flavors.

Ingredient Quantities

1 9-inch unbaked pie crust

1 15‑ounce can pumpkin puree (or about the same amount if you roasted your own pumpkin)

1 Granny Smith apple, peeled, cored and thinly sliced

2 large eggs, lightly beaten

3/4 cup granulated sugar

1/2 cup packed brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

12 fluid ounces evaporated milk

1/2 cup caramel sauce (plus extra to drizzle on top)

How to Make this

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1. Preheat your oven to 425°F and set your pie crust in a 9-inch pie dish.

2. In a large bowl, mix the pumpkin puree, lightly beaten eggs, granulated sugar, brown sugar, salt, cinnamon, ginger, and nutmeg until it is all smooth.

3. Stir in the evaporated milk and 1/2 cup of caramel sauce until everything is well combined.

4. Carefully fold in the thinly sliced Granny Smith apple making sure they are evenly distributed.

5. Pour the pumpkin mixture into the unbaked crust, smoothing out the top with a spatula.

6. Bake in the preheated oven at 425°F for 15 minutes so the crust starts to set.

7. Lower the oven temperature to 350°F and continue baking the pie for another 45 minutes or until the center is just set.

8. Let the pie cool completely on a rack, then drizzle extra caramel sauce on top before serving for a truly indulgent treat.

Equipment Needed

1. Oven, preheated to 425°F
2. 9-inch pie dish for the crust
3. Large mixing bowl for combining the pumpkin puree and spices
4. Whisk or fork for beating the eggs
5. Measuring cups and spoons for the sugars, milk, and spices
6. Spatula to smooth the pumpkin mixture into the crust
7. Knife and cutting board for peeling, coring, and slicing the Granny Smith apple
8. Cooling rack to let the pie cool completely before serving

FAQ

Q: Can I use a different pie crust?

A: Yes, you can use a homemade or store bought crust. Just be aware that it might change the texture a bit.

Q: Can I swap out the Granny Smith apple for another variety?

A: Sure, but Granny Smith works best cause they hold up nicely when baked and add a nice tart flavor.

Q: Do I have to roast my own pumpkin?

A: No, not at all! The canned pumpkin puree works fine, but homemade adds a special touch if you have the time.

Q: How do I prevent a soggy crust?

A: Make sure your apple slices are thin and evenly arranged, and try pre-baking the crust for a few minutes if you find it gets too soft.

Q: Can I make caramel apple pumpkin pie ahead of time?

A: Yes, you can prepare it a day in advance. Just store it in the fridge and let it come to room temp before serving.

Caramel Apple Pumpkin Pie Recipe Substitutions and Variations

Instead of 15‑ounce canned pumpkin puree, you can use mashed butternut squash or roasted sweet potato if you prefer a different twist
If you dont have a Granny Smith apple, try using a Honeycrisp or Fuji apple since they hold their shape well when baked
For the evaporated milk, you can mix 2/3 cup heavy cream with 1/3 cup water to get a similar creamy texture
If caramel sauce is hard to come by, whip up a simple homemade version using sugar, butter and cream
You could also swap granulated sugar for coconut sugar if you like a bit of a caramel-like flavor in your pie

Pro Tips

1. Make sure you slice the apple really thin so it cooks evenly. Thicker slices might keep that crunch and not blend well with the pumpkin filling.
2. Don’t rush the cooling process. Let your pie rest on a rack till its completely cooled so the center sets properly instead of feeling runny.
3. Mix those spices really well into the pumpkin puree. If you dont, you might get spots with too much cinnamon or ginger that throw off the whole flavor.
4. If you feel adventurous, try brushing a light layer of caramel on the crust before pouring in your pumpkin mixture. It adds a nice kick of extra caramel flavor without being overly sweet.