Pumpkin Apple Pie Recipe

This cozy Pumpkin Apple Pie is made with tender sauteed apples, warm spices, creamy pumpkin puree, and rich brown sugar. The result is a perfectly spiced and comforting dessert, with sweet apples hidden under a smooth pumpkin custard. Perfect for any Thanksgiving table or autumn gathering, this recipe creates a deep-dish pie that serves 8 people.

Pumpkin Apple Pie Ingredients

• One 9-inch deep-dish homemade or store-bought pie shell, unbaked
• 2 tablespoons unsalted butter
• 2 Gala apples, cut into 1/2-inch dice
• 1 McIntosh apple, cut into 1/2-inch dice
• 1 teaspoon ground nutmeg, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• Salt
• One 15-ounce can pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• One 12-ounce can evaporated milk
• 2 eggs
• Whipped cream, for serving (optional)

How To Make Pumpkin Apple Pie

1. Prepare the oven and crust: Preheat the oven to 375°F (190°C) and place a rack in the center. Fit the pie dough into a 9-inch deep-dish pie plate. Trim and crimp the edges of the dough, then place the pie plate in the refrigerator to chill until you are ready to use it.
2. Sauté the apples: Melt the butter in a medium skillet over medium heat. Add the diced Gala and McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves, and a pinch of salt. Cook, stirring occasionally, until the apples begin to soften, which takes about 8 to 10 minutes. Remove the skillet from the heat and set it aside to cool slightly.
3. Mix the pumpkin filling: In a large bowl, add the pumpkin puree. Whisk in the granulated sugar, brown sugar, evaporated milk, eggs, and another pinch of salt until the mixture is smooth and well combined.
4. Assemble the pie: Remove the chilled pie plate from the refrigerator. Spread the sauteed apple mixture evenly across the bottom of the pie shell. Carefully pour the pumpkin filling over the top of the apples.
5. Bake the pie: Sprinkle the remaining 1/2 teaspoon of nutmeg over the top of the filling. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the pumpkin custard is set. The center should have only a very slight jiggle.
6. Cool and serve: Let the pie cool completely on a wire rack before slicing. Top with whipped cream, if using, before serving.

Recipe Tips

• Chill the Pie Crust: Keeping the pie crust cold before filling helps prevent it from shrinking while it bakes. Don’t skip the step of refrigerating it while you prepare the filling.
• Use Two Apple Varieties: This recipe uses both Gala and McIntosh apples for a reason. Gala apples hold their shape well when cooked, providing texture, while McIntosh apples break down more, creating a soft, jammy layer.
• Don’t Overbake the Pie: The pie is done when a knife inserted near the center comes out clean and the middle has a slight wobble. The filling will continue to set as it cools. Overbaking can cause the filling to crack.
• Cool Completely: Allowing the pie to cool completely is essential. This gives the custard filling time to firm up, which ensures you can make clean, beautiful slices.

What To Serve Pumpkin Apple Pie

This Pumpkin Apple Pie is delicious on its own, but a generous dollop of fresh whipped cream or a scoop of vanilla bean ice cream makes it even better. For a truly decadent treat, you can drizzle a little caramel sauce over each slice. It pairs perfectly with a warm drink like a freshly brewed cup of coffee, a hot black tea, or a mug of spiced apple cider.

How To Store Pumpkin Apple Pie Leftovers

• Refrigerate: Cover the pie with plastic wrap or store slices in an airtight container. It will keep well in the refrigerator for up to 4 days.
• Freeze: You can freeze the pie, but the custard’s texture may change slightly upon thawing. To freeze, let the pie cool completely, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 1 month. Thaw it overnight in the refrigerator before serving.

Pumpkin Apple Pie Nutrition Facts

• Calories: 382 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 75mg
• Sodium: 310mg
• Total Carbohydrate: 51g
• Dietary Fiber: 4g
• Sugars: 32g
• Protein: 7g

Frequently Asked Questions

• Can I use a regular 9-inch pie plate instead of a deep-dish one? Yes, you can use a standard 9-inch pie plate. However, this recipe makes a generous amount of filling, so you will likely have some left over. Be careful not to overfill the standard pie shell.
• Why did my pumpkin pie crack? Cracks in pumpkin pie are usually caused by overbaking or cooling the pie too quickly. To prevent this, bake just until the center is slightly wobbly and let it cool gradually at room temperature on a wire rack.
• Can I make this pie ahead of time? Absolutely! This is a great dessert to make ahead. You can bake it up to two days in advance. Let it cool completely, then cover it and store it in the refrigerator until you are ready to serve.
• Can I use pumpkin pie spice instead of the individual spices? Yes, if you have pumpkin pie spice on hand, you can use it as a substitute. Instead of the nutmeg, cinnamon, ginger, and cloves, use a total of 2 teaspoons of a pre-made pumpkin pie spice blend.

Try More Recipes:

• Spiced Pumpkin Bars With Cream Cheese Icing Recipe
• Crustless Pumpkin Pie Recipe
• Pumpkin Pie with Whipped Cream and Cinnamon Recipe