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Pumpkin Apple Pie

Pumpkin Apple Pie

Preheat oven to 425 degrees. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water, and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger, and milk until well combined.

Pour apple mixture into pie shell and spoon pumpkin mixture evenly over the top. Bake for 10 minutes, then reduce temperature to 375 degrees and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely before cutting into slices.


Apple Pumpkin Pie

1- In a sauce pan over medium low heat, add in brown sugar, cornstarch, cinnamon, salt and warm water. Stir until it is completely smooth.
Raise temperature to medium-high heat.

2- Add in butter and melt in. Allow to come to a low boil.

3-Lower temperature back to medium low heat.

4-Add in your sliced apples and stir for 7-10 minutes. It should get nice and syrupy.

1- In a large mixing bowl, stir in pumpkin, milk, sugar, eggs, cinnamon, nutmeg, salt and vanilla extract.

2-Stir until smooth and creamy.

2-In your 9 inch pie crusts, pour a layer of pumpkin mixture into the bottoms. Spread out evenly.

3-Spread down a layer of apples, spread evenly.

4-Cover the apples up with the remaining of the pumpkin mixture.

5-Bake with the edges of your pie crust shielded for 55 minutes-60 minutes. (or until a knife comes out of the center clean.)

6-Let cool on wire wrack for 2 hours.
Garnish with whipped cream or caramel sauce. (optional)

7-Store in the refrigerator immediately after it cools.

Side note: If you do not have a pie crust shield you can use aluminum foil folded gently over the edges.


Step 1

Preheat the oven to 375, and gather the ingredients.

Step 2

Prep pie crust by adding flour, butter, water, and sugar to food processor. Mix until a dough is formed. Store dough in refrigerator.

Step 3

Step 4

Chop apples into cubes or slices. Cubes tend to make for an easier bite in the pie.

Step 5

Add apples to a sauce pan on medium heat, and add cinnamon and nutmeg, butter, water, salt, and brown sugar. Cook for about 10 minutes until the apples are slightly softened.

Step 6

Get ready to start the pumpkin pie portion.

Step 7

In a mixing bowl, add the pumpkin purée, evaporated milk, sugar, egg, cinnamon, salt, and apple pie spice. Mix until smooth.

Step 8

Remove the crust dough from the refrigerator and warm it up by pressing it all together into a ball with your hands. Roll out the dough with a rolling pin.

Step 9

Place the dish you are going to cook the pie in over the crust and cut around it so that the crust will cover the whole bottom of the pan.

Step 10

Place the crust dough into the pan.

Step 11

Pour the apples from the sauce pan over the crust until it is just below the level of the edge of the pan.

Step 12

Carefully pour the pumpkin mixture over the apple mixture, stopping before it overflows the pan.

Step 13

Roll out the leftover dough, and cut out shapes with fun fall cookie cutters to decorate the top of the pie.

Step 14

Step 15

Put pie in the 375 degree oven for 50 minutes, let cool, and enjoy!

Whether served by itself or topped with ice cream, this pie will please your guests, family, friends, or even just yourself. Thanksgiving traditions are traditions for a reason they are majorly delicious. Mix and match your traditional desserts, and keep the holidays exciting with a pumpkin apple pie this season.


Pumpkin Apple Pie Recipe

My favorite way to eat pumpkin pie is cold. I can’t tell you how many times I’ve eaten it for breakfast the day after Thanksgiving.

Like clockwork, I had a fried egg, some bacon and a slice of pumpkin pie the day after making this recipe. When I started thinking about a paleo pumpkin apple pie recipe to share, I knew that I wanted to change it up and add apple butter.

I’m glad that I thought of this because it helps with some of the “boredom” I’ve been feeling lately when it comes to pumpkin pie.

Ok, look at this crust. This is an incredible keto pie crust that will help with some of the carbs on your big holiday.

Yep, the crust is sturdy, tastes pretty darn good and is low carb to boot!


Directions

Preheat oven to 425 degrees F.

Put brown sugar, cornstarch, half the cinnamon, half the salt, water and butter in a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining salt, remaining cinnamon, cloves, ginger and milk until well combined.

Pour apple mixture into pie shell and spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375 degrees F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely before cutting into slices.


Pumpkin-Spiced Apple Pie

Ingredients

CRUST:

  • 2 cups flour (I used 1/2 unbleached all-purpose, 1/2 whole-wheat pastry)
  • 1 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice
  • 3/4 cup cold vegan butter (divided)
  • 2-6 Tbsp ice water

FILLING:

  • 4 1/2 - 5 cups sliced, peeled apples (I like a mix of tart and sweet)
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/3 cup sugar (I used part brown sugar, part cane sugar)
  • 2 Tbsp pumpkin butter* (or sub pumpkin puree and add a bit more sugar + cinnamon)
  • 1 1/2 Tbsp unbleached all-purpose flour

Instructions

Notes

Nutrition (1 of 8 servings)

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Special Diet Notes: Pumpkin Apple Pie Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly!

If you prefer eggs in this pumpkin apple pie cake, you can omit the flaxseed, reduce the milk alternative to 1/3 cup and beat 2 large eggs into the wet mixture.

For a refined sugar-free pumpkin apple cake, you can use coconut sugar or your favorite granulated “sugar” in place of both the white and brown sugars. With the coconut sugar, I recommend grinding it in a spice grinder first, and note that the cake will be slightly less sweet, but still tasty! For the cream cheese frosting, you can actually used your sweetener of choice in place of the powdered sugar, even just a few tablespoons of honey or agave nectar tastes great! It’s a softer frosting, but still spreadable and awesome.


1. Preheat the oven to 375ºF and place a rack in the center of the oven.

2. Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.

3. 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.

4. In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.

5. 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.

6. Cool, and then slice the pie and top with whipped cream if using to serve.


Recipe – The Long Winter Green Pumpkin Apple Pie

If your daughter is a fan of the Little House on the Prairie book series, you should probably make a green pumpkin pie this fall. I absolutely LOVED the Little House on the Prairie when I was younger and so did my daughter.

The first recipe is from the Little House cookbook. The second is my own recipe. I chose to treat the pumpkin just as I would apples and simply followed my favorite apple pie recipe instead . The thought of apple cider vinegar and a whole cup of brown sugar in my pie did not appeal to me. Buy hey, if you are brave enough to try the original recipe, let me know how it turned out.

Who knew you could turn a green pumpkin into something so delicious?

Ingredients

<1>4 lb green pumpkin
1 cup brown sugar
1 pinch each of ground nutmeg, cloves, and cinnamon
1/3 cup Apple Cider Vinegar
1 teaspoon butter

Ingredients

<1>4 lb green pumpkin to yield about 5 cups
5 cups peeled, sliced pumpkin
1 cup sugar
2 tsp. cinnamon
1 1/2 tsp. cream of tartar
1/4 tsp. nutmeg
3 tbsp. flour
3 tbsp. butter, divided into 6 pieces
1 double pie crust
1 egg

2 1/2 cups all-purpose flour
2/3 cup vegetable shorting
1 teaspoon salt
6 tablespoons cold water

Peel the green pumpkin, cut it in half and the quarters. Cut pumpkin quarters in to pieces that resemble apple slices to measure 5 cups and place in a large bowl. To the bowl add sugar, cinnamon, cram of tartar, nutmeg, flour and butter and toss. Pour pumpkin mixture into a prepared pie crust, add the top crust, crimp edges, and brush with egg wash. Bake at 45-50 minutes or until the pie crust is golden brown. Cool and serve with a big ole’ fat scoop of ice cream.

Have you ever tried Zucchini Pie before? Here is the recipe.

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Apple&Pumpkin Pie

Why only stick to the classic apple pie when we can give it a nice twist by adding some pumpkin? It will simply melt in your mouth. And the cinnamon and pumpkin smell in your kitchen while your pie is baking? Simply divine!

The recipe is quite easy and you won’t even need many ingredients. Just keep in mind that the vegan butter needs to be cold, so take it to the fridge for at least two hours before starting to work.

After pre-baking the crust, just set it aside for about 10 minutes to cool down. It will leave you enough time to prepare the filling. Adding sugar to the grated apples and pumpkin will help them release some liquid which is actually a good thing. The extra moisture might affect the texture of your crust and it won’t be crunchy anymore.

To decorate the pie with apple slices, cut the apple into quarters, remove the core and use a sharp knife to slice it thinly.


Watch the video: Κολοκυθόπιτα χωρίς φύλλο της Αργυρώς. Αργυρώ Μπαρμπαρίγου (December 2021).