PUMPKIN APPLE PIE
Steps:
- Preheat the oven to 375 degrees F and place a rack in the center of the oven.
- Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
- Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
- In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
- Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
- Cool, and then slice the pie and top with whipped cream if using to serve.
PUMPKIN APPLE PIE
The first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.-Elizabeth Montogomery, Taylorville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.
Nutrition Facts : Calories 284 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
CRUMB-TOPPED APPLE & PUMPKIN PIE
This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house. -Trisha Fox, Plainfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust., In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes., For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie. , Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edge with foil during the last 15 minutes to prevent overbrowning if necessary). , Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 282 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 198mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
DUTCH APPLE-PUMPKIN CRISP
Enjoy this delicious crisp that's made with apple and pumpkin - a baked delight. Perfect dessert for any occasion!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
- Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
- In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 250, Carbohydrate 45 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 32 g, TransFat 0 g
APPLE-PUMPKIN-PECAN PIE
This is the ultimate holiday pie for those who love apple, pumpkin and pecan pie equally. There's no need to choose-our creation boasts a gooey pecan bottom, a sweet-and-tart apple edge and a creamy pumpkin center. Make it the day before and refrigerate overnight; serve at room temperature or chilled.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
- Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
- Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
- Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
- For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
- For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
- Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
- For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
- Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
- Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.
APPLE BUTTER PUMPKIN PIE
The addition of apple butter gives this pumpkin pie a slightly fruity flavor. I'm always happy to share reliable recipes like this. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 304mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE BUTTER PUMPKIN PIE
A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.
Provided by Joyce Lowe
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
- Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
- To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.
Nutrition Facts : Calories 412.6 calories, Carbohydrate 49.5 g, Cholesterol 90.3 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 7.7 g, Sodium 392.4 mg, Sugar 28.3 g
PUMPKIN APPLE TART
A buckwheat sable crust is the perfect base for the sweet, spicy custard filling made with fresh pumpkin-apple butter. A thinly sliced apple and sprinkle of raw sugar on top adds a touch of elegance!
Provided by YummySmellsca
Categories Tarts
Time P2DT1h
Yield 1 11 inch tart, 14 serving(s)
Number Of Ingredients 21
Steps:
- For Pumpkin-Apple Filling:.
- Preheat oven to 350°F.
- Toss apples, pumpkin and lemon juice in a large casserole dish, cover and bake for 2-2 ½ hours, until very soft.
- Allow to cool slightly, then add apples, pumpkin and any liquid to a food processor and puree completely, making sure peels are finely ground. Alternatively, use a food mill to remove the peels and seeds.
- Scrape back into the casserole dish, re-cover and bake another 1 ½ hours, stirring halfway through.
- Remove the lid and bake a further 30-40 minutes, stirring every 15-20 minutes, until very thick.
- Cool to room temperature (or cover and chill until needed - up to 1 week).
- When ready to use, add cinnamon, sugar, cornstarch, tapioca starch and egg yolk, mixing well with a spatula. Set aside while preparing pastry.
- For Crust:.
- Cream the cream cheese, shortening, and sugar until fluffy.
- Add vanilla and beat at medium speed until well blended.
- Beat in flours, flax seed, baking powder, salt, nutmeg and cinnamon until well blended, adding milk as necessary to for a stiff but cohesive dough.
- Shape into a disc and wrap tightly in plastic. Chill at least 2 hours, until firm.
- Preheat the oven to 400°.
- Between sheets of waxed paper, roll the dough into an approximately 15" round.
- Flip into a greased 11" tart pan with a removable bottom set on a baking sheet, pressing into the sides. Trim the edges.
- Dock dough with a fork, then line the shell with foil and fill with pie weights or dried beans.
- Bake for 25 minutes, then remove the weights and foil and bake for about 5 minutes, or until the base of the shell is golden.
- Transfer to a rack and cool 30 minutes. Leave oven on.
- To Bake:.
- Spread the apple-pumpkin mixture into the tart shell.
- Starting at the outside, overlap the apple slices in concentric circles over the pumpkin filling. Sprinkle with the raw sugar.
- Bake for about 1 hour, or until the apples are tender and golden and the custard is set in the centre.
CHUNKY APPLE PUMPKIN BREAD
This moist quick bread combines both apples and pumpkin, making it a must in autumn. Every slice is chock full of nuts and spices.
Provided by Taste of Home
Time 1h45m
Yield 1 loaf (12 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
Nutrition Facts : Calories 286 calories, Fat 12g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 273mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN APPLE TART
I loved the apple with the pumpkin. And the crust is unique. Made this for a Halloween party but I made it in a square pan and cut into squares for easier serving. Found this in a Favorite Brand Name Recipes Halloween cookbook (the kind you find in the checkout lines).
Provided by LoveToHateToCook
Categories Tarts
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375.
- Spray a 9 or 10 inch springform pan with cooking spray - I used a 10 inch square aluminum pan that I tore the sides to get the tart out.
- Make the crust - Mix the bread crumbs, cereal (I crunched this up some first), the sugar and seasonings from the crust list.
- Add the apple sauce, margarine and egg white and mix until moistened. Press this into the bottom of the pan.
- Make the filling - Warm the evaporated milk over medium heat until milk Almost boils, stirring frequently to prevent sticking and scorching.
- In a large bowl combine the pumpkin, remaining sugar, spices, applesauce, molasses, egg whites, whole egg. Add the milk, mix well and pour into crust.
- Carefully place into oven and increase oven temp to 400.
- Bake 35 to 40 minutes until set - I use the toothpick method.
- Cool about 20 minutes or more before slicing.
- Top with whipped topping.
Nutrition Facts : Calories 202.1, Fat 3, SaturatedFat 0.7, Cholesterol 18.8, Sodium 139.2, Carbohydrate 40.6, Fiber 0.8, Sugar 28.7, Protein 4.4
PUMPKIN APPLE PIE
Make and share this Pumpkin Apple Pie recipe from Food.com.
Provided by Dancer
Categories Pie
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil.
- Add apples.
- Cook and stir for 4 minutes.
- Place pastry in a 9-in.
- pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.
- Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean.
- If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning.
- Cool completely.
- Garnish with whipped cream.
Nutrition Facts : Calories 226.5, Fat 7.2, SaturatedFat 4.2, Cholesterol 50.3, Sodium 351.3, Carbohydrate 39, Fiber 2.6, Sugar 30.5, Protein 3.8
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