Pumpkin Dutch Apple Pie
This Pumpkin Dutch Apple Pie recipe features a layer of crisp, crunchy apples topped with creamy pumpkin sprinkled with a crumble topping. It is just what the doctor ordered for those suffering from pumpkin-apple deficiency. Serve with a generous smile and slices of sharp cheddar cheese.
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- APPLE LAYER
- 2 cups peeled, cored, thinly sliced green apples
- 1/4 cup granulated sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- PUMPKIN LAYER
- 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
- 1 cup NESTLÉ® CARNATION® Evaporated Milk
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 tablespoons butter or margarine, melted
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- CRUMBLE TOPPING
- 1/2 cup all-purpose flour
- 1/3 cup chopped walnuts
- 5 tablespoons granulated sugar
- 3 tablespoons butter
Directions, Reviews, Nutrition
FOR APPLE LAYER:
COMBINE apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
FOR PUMPKIN LAYER:
COMBINE pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
BAKE 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.
FOR CRUMB TOPPING:
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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When I first tried this recipe I was curious about the combination of the apples and pumpkin, but it turned out so creamy and the flavors melded together so well that it has become a family favorite! I don't always use fresh apples; sometimes I use apples that we have canned and they seem to hold up well (not the weird gelatinous ones that come in cans from the store, but home preserved). I highly recommend this pie to anyone who wants to try somethign different and likes both apple and pumpkin pies.
Surprise everyone, this recipe offers two pies in one, only family problem, ice cream? or whipped cream?
When I saw this recipe I found it intriging but wasn't sure about it. I am sooo glad that I tried it, it is one of the best recipes I've ever had.
My own version
I made double the apple layer and omitted the pumpkin layer (b/c my bf doesn't like pumpkin). It was fantastic. The best 1st attempt to a pie I've ever made. The apples were perfect. I will make this one again with the pumpkin mix.
I was so delighted to find this old favorite. I used it for many years when our children were at home.It is just as wonderful today as it was back then.It started as a compromise between pumpkin & apple pie lovers & soon became a favorite to all. Thanks for keeping it in the archives.
Serving Size: 1/8 of Recipe
Servings Per Recipe: 8
- Amount Per Serving
- Calories: 410
- Calories from Fat: 170
- Total Fat: 19g (29% of DV)
- Saturated Fat: 9g (43% of DV)
- Cholesterol: 85mg (29% of DV)
- Sodium: 260mg (11% of DV)
- Carbohydrates: 57g (19% of DV)
- Dietary Fiber: 3g (14% of DV)
- Sugars: 37g
- Protein: 7g
- Vitamin A: 110% of DV
- Vitamin C: 6% of DV
- Calcium: 10% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.