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“This came from Recipes For Togetherness, and I altered it a little from the original (no corn syrup in this house) plus added something special of my own. I'd probably make my own apple pie flling, but the canned kind's there for convenience and I've been getting a lot of coupons for Comstock pie filling. I recommend Apple Pie Filling if you want to make your own; you'll have some left over. This isn't just pie-- it's SUPER PIE! So if you can't decide between making an appie pie or pumpkin pie for your holiday feast? This pie solves the dilemma! (Cook time does not include chill time)”
1hr 5mins
8 slices

Ingredients Nutrition


  1. Mix the sugar, salt, and pumpkin pie spice in a bowl. Add the egg and beat slightly. Add the syrup, pumpkin, and evaporated milk. Blend well.
  2. Spread the apple pie filling into the pie crust.
  3. Pour the pumpkin filling over the apples.
  4. Bake the super pie at 425F for 15 minutes.
  5. Lower the temp to 350 and continue to ake for 35-40 minutes, or until a knife or cake tester poked through the center comes out clean.
  6. Chill for at least 2 hours prior to serving.
  7. When ready to serve--whip the cream until peaks form.
  8. Add confectioners sugar tablespoon by tablespoon until the mixture has real shape to it and you can put it onto the pie.
  9. Sprinkle some ginger and cinnamon into the mix.
  10. Put the topping onto the pie and sprinkle some more ginger and cinnamon on.

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