Pumpkin-Apple Pie Recipe

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Pumpkin-Apple Pie
From The Apple Cookbook (Canada, UK), by Olwen Woodier.


Pastry for a single 10-inch pie crust
2 medium-size apples (Rhode island Greening, Newtown Pippin, Northern Spy) or 2 cups drained canned apple slices
1 teaspoon sweet butter
2 cups pumpkin puree, canned or fresh
2 large eggs
1 cup brown sugar
1-1/2 cups light cream or half-and-half
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger


Preheat the oven to 425F (220C). Grease a 10-inch pie plate.

Roll out the pastry and fit it into the pie plate. Trim and flute the edges. Refrigerate.

Peel, core, and slice the apples into 1/4-inch pieces. Place in a skillet with 1 teaspoon butter, cover, and cook for 5 minutes. Remove from the heat and drain. If you are using canned apples, simply drain and set aside.

Place the remaining ingredients in a medium-size mixing bowl. Beat together until smooth.

Arrange the apple slices in the bottom of the chilled pastry shell and pour over the pumpkin mixture.

Bake in oven for 15 minutes. Reduce the heat to 375F (190C) and continue baking for 35 to 40 minutes, or until a knife inserted into the center comes out clean. Allow to cool before serving.

Preparation Time: 25 Minutes
Baking Time: 50 to 55 Minutes
Yield: 8 to 10 Servings

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