This pie is amazing! It is so creamy, fruity and delicious! YUM! Ive never had a pumpkin apple pie before, but this was so yummy, Ill definitely make it again and again. I loved how easy this was to prepare, how decadent the pie tasted and that compared to other pies it was relatively healthy as it didnt use any cream or such.
I made a couple of changes due to what I had on hand and personal preference: I used only 1/8 cup sugar and 1/8 cup maple syrup, all natural smooth applesauce and only 1 egg plus two flax eggs. That worked out perfectly and my pie still set up beautifully and was sweet enough for our taste. As I know Im a bit of a whimp when it comes to ginger, nutmeg and cloves, I halved the amount of those, but kept the cinnamon the same. That was perfect for us. For the crust I used Aunt Jennie's Pie Crust (With Oil).
Following Chef on the coast's advise I, too, skipped the prebaking step and that worked out just fine. No sogginess issues here.
I really loved this pie and so did my sis, we finished off the whole thing by ourselves. lol
THANK YOU SO MUCH for sharing this here with us, it will be a regular at our house, Im sure.
Made and reviewed for 1-2-3-Hit Wonders November 2011.
I am going to give this 3 stars for it's originality. It didn't go over very well at my house. :( DH didn't like the combination of pumpkin/apple together. I did double the recipe for 2 pies as we had company and they were my guinna pigs. lol Since the directions called for having a smooth filling - I opted for regular applesauce instead of chunky. On the crusts - I didn't see the purpose of prebaking since the pies needed to be in the oven for a normal pie baking time anyway. So I did not do this step. I did bake at 425 for 10-15 minutes then reduced the oven to 350 degrees for the remainder of the time. Followed all measurements exactly. This does make a very creamy pie and smells wonderful as it is baking. Thanks for sharing! Made for the December 2009 Aussie/NZ recipe swap.