Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


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


Most Helpful

This recipe intrigued me. So-o-o I put it together last night. I used Gala apples, since that was what I had on hand. We did find the pie different and enjoyed it, but think Granny Smith apples would have made a big difference and that is what I will use next time. I also think I will make more of the pumpkin mix for the next pie. Thank you so much for sharing the recipe!

Colorado Lauralee October 26, 2009

This was something different, I have to say. The firmness of the apples contrasted nicely with the smoothness of the pumpkin. I was confused as to why the ingredients specify pastry for a double-crust pie when apparently you only use one of the crusts and could easily simply buy a pie crust in the pan.

JustInTime October 15, 2009

This is a verbatim ripoff of a recipe published by Taste of Home magazine. It is disappointing. The result is a pie that is neither a good apple pie nor a good pumpkin pie, but a mediocre blend of the two that you wish were just one or the other. Do not waste your time. It's a fair amount of work for something middling -- in the same amount of time you can bake a fabulous pumpkin pie AND a fabulous apple pie.

ostlerhardman September 29, 2016

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