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

Pumpkin Apple Pie Feature
Servings Prep Time Cook Time
8servings 20minutes 50minutes
Servings Prep Time
8servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. 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.
  2. 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.
  3. 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.
  4. Bake until a knife inserted in the centre 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.
Recipe Notes

EDITOR'S NOTE: Additional pastry will be needed to decorate pie with pastry leaves.

Nutrition Facts
1 piece: 284 calories, 12g fat (6g saturated fat), 47mg cholesterol, 311mg sodium, 41g carbohydrate (26g sugars, 1g fibre), 4g protein.