Pumpkin Apple Crumb Pie Recipes

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

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.

CRUMB-TOPPED APPLE & PUMPKIN PIE

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.

PUMPKIN CRUMBLE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter.
• Whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt in a large bowl until well blended.
• In another large bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
• Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
• Serve room temperature or slightly warm with whipped cream on the side.

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (215˚C).
• In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
• Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
• Place the pie crust in a 9-inch (23 cm) pie pan and shape.
• Carefully pour pie filling into pan.
• Bake for 15 minutes at 425˚F (215˚C).
• Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
• For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
• Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
• Once cooled, crush the caramelized pecans in a plastic bag.
• Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
• Enjoy!

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 BUTTER PUMPKIN PIE

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.

PUMPKIN APPLE BUTTER PIE WITH GINGERSNAP CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Combine all topping ingredients in a bowl. Stir until mixture resembles course crumbs.
• In a separate large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre-made or home made).
• Bake pie crust and filling in preheated oven for 50-60 minutes, or until a knife inserted 2 inches from the center comes out clean.
• Sprinkle streusel topping over pie and bake an additional 15 minutes.
• Enjoy!

APPLE PUMPKIN PIE EXTRAVAGANZA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; grease lightly.
• Place pumpkin halves cut-side down on the prepared baking sheet.
• Bake in the preheated oven until the fresh is tender when pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes. Scoop pumpkin flesh out of the skin and into a food processor; puree until smooth.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Whisk egg lightly in a large bowl. Stir in 1/2 cup brown sugar, 1 tablespoon flour, and salt. Add 1 3/4 cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, mixing well after each addition.
• Melt butter in a small saucepan over low heat. Stir in remaining 1 1/2 tablespoon flour until it forms a paste. Add remaining 1/4 cup brown sugar, white sugar, and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until smooth, 3 to 5 minutes. Remove from heat.
• Place bottom crust in a pie plate. Scatter some apples on top. Pour pumpkin puree mixture over apples. Arrange remaining apples in a circular pattern over puree. Moisten the rim of the pie with a small amount of water.
• Cut top crust into 1/2-inch strips with a sharp knife or pastry wheel. Lay the 2 longest strips in an X in the center of the pie. Lay remaining strips on top, using the shortest ones on the edges, weaving them in an over-and-under pattern. Fold the ends under the edge of the bottom crust and flute the crust. Pour butter mixture gently over lattice.
• Bake in the preheated oven for 12 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and top is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool before cutting.

CRUMB-TOPPED APPLE & PUMPKIN PIE

Steps:

• On a lightly floured surface, unroll pastry.
• Transfer pastry to a 9" deep dish pie plate. Flute pastry edges.
• 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 edges with foil during the last 15 minutes to prevent overbrowning if necessary).
• Cool on a wire rack. Refrigerate leftovers.
• NOTE: I used Splenda for the sugar and 2 eggs rather than the egg substitute.
• ENJOY!

APPLESAUCE PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees. Line a 9-inch pie shell with the pastry, making a high, fluted edge.
• In a large bowl, mix the pumpkin, applesauce and eggs. In another bowl, mix the sugars, cinnamon, ginger, clove and salt, and stir into the pumpkin mixture. Stir in the evaporated milk and vanilla.
• Pour the filling into the pastry-lined pie pan, place in the oven and bake 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer, until the filling seems set.
• Cool to room temperature and serve with whipped cream.

CRUMB TOPPED APPLE AND PUMPKIN PIE RECIPE - (4.5/5)

Steps:

• On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. 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 edges with foil during the last 15 minutes to prevent over browning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.