Pumpkin Dutch Apple Pie

Pumpkin Dutch Apple Pie

In this recipe:

based on 140 reviews
This Looks YUMMY!
15
20 min.
prep
100 min.
total
8 servings

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.

Ingredients

  • 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
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PREHEAT oven to 375° F.

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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Wonderful

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.

- rebecca from PA

really unique

Surprise everyone, this recipe offers two pies in one, only family problem, ice cream? or whipped cream?

- Sharon Burke from BAY VILLAGE, OH

Excellent Surprise

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.

- Tammy Marcis from AUSTINTOWN, OH

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.

- Adel Granados from Fairfax, VA

Memories

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.

- JoAnn Camino from FORT PIERCE, FL

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Nutrition Facts

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.

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