Apple Pumpkin Dessert Recipes

DUTCH APPLE-PUMPKIN CRISP

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.

APPLE-PUMPKIN GALETTE

Steps:

• Make the crust: Pulse the flour, pecans, granulated sugar, shortening and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Line a rimmed baking sheet with parchment and coat with cooking spray. Gently peel off the top sheet of parchment covering the dough, then invert the dough onto the baking sheet. Peel off the top piece of parchment. Refrigerate until ready to use.
• Make the filling: Whisk the pumpkin, sour cream, 2 tablespoons granulated sugar, the egg yolk, flour, vanilla, cinnamon, ginger, cloves and salt in a large bowl until smooth. Peel the apples and thinly slice. Transfer to a separate bowl and toss with the remaining 2 tablespoons granulated sugar and the lemon juice.
• Spread the pumpkin mixture over the center of the dough, leaving a 2-inch border. Arrange the apples in concentric circles on top of the pumpkin mixture. Use the parchment to lift the edge of the dough and fold over the filling; pleat as needed. Refrigerate at least 30 minutes before baking.
• Set a baking sheet on the bottom rack of the oven; preheat to 400 degrees F. Brush the crust with the beaten egg and sprinkle with turbinado sugar. Dot the filling with the butter, then set the baking sheet with the galette directly on top of the hot baking sheet in the oven. Bake until golden, 25 to 30 minutes.
• Whisk the apricot jam and 1 teaspoon water in a small bowl. Remove the galette from the oven, brush the apples with the jam mixture while still hot and sprinkle with chopped pecans. Let cool slightly on the baking sheet before serving.

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.

SLOW-COOKER PUMPKIN-APPLE DESSERT

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
• Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
• Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

APPLE PUMPKIN DESSERT

Steps:

• Chop apple into small pieces (about the size for apple pie).
• In microwavable bowl, sprinkle 1/3 packet of Sweet & Low, and pumpkin pie spice. Layer 1/4 of the apple pieces on top. Sprinkle more Sweet & Low and pumpkin pie spice, and repeat.
• With half the apple is layered, spread canned pumpkin over apples. Sprinkle generous Sweet & Low and pumpkin pie spice, then continue layering on the apple pieces.
• When all apples have been added, pour water over mixture.
• Microwave for 3 1/2 minutes, stirring the mixture about every minute.

APPLE-PUMPKIN UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.

PUMPKIN APPLE COFFEE CAKE WITH STREUSEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine flour, white sugar, cinnamon, baking soda, nutmeg, salt, ginger, and cloves for cake in a large bowl.
• Combine pumpkin, oil, and eggs in a medium bowl. Add to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into the prepared pan.
• Combine sugar, flour, and cinnamon for topping in a small bowl. Add butter and cut in until crumbly. Sprinkle over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

SLOW COOKER (CROCK POT) PUMPKIN-APPLE DESSERT

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray; Spoon pie filling into cooker; spread evenly.
• Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly; Beat on medium speed 2 minutes, scraping bowl occasionally.
• Pour batter over pie filling.
• Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean.
• Serve with ice cream.
• Note from Betty Crocker: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.