Pumpkin Dutch Apple Pie

READY IN: 1hr 10mins
Recipe by Annacia

A layer of apples topped with creamy pumpkin sprinkled with a crumble topping. Everyone seems to love this the young to the well experienced, the hims and the hers.

Top Review by Brooke the Cook in WI

This is a lovely fall pie and it does require a little prep work but is not difficult to do. I made my own crust and used my deep dish stone pie plate. I haven't made a pie with custard before, so I wasn't sure how to know if it was done and should it be served warm or cold? After 50 minutes I shook the pie plate and the middle still jiggled, so I left it in the oven another 8 or 9 minutes - it was more firm and my apples were done (used Zestar apples which are pretty soft) - my topping was done just right. I really enjoyed the pumpkin layer, but the apple layer was a little different to me... I haven't had apple and pumpkin together in a pie before - I'm glad I tried it!

Ingredients Nutrition

Directions

  1. FOR APPLE LAYER:.
  2. Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
  3. FOR PUMPKIN LAYER:.
  4. Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
  5. Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
  6. FOR CRUMB TOPPING:.
  7. Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.

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