Pumpkin Dutch Apple Pie

Name: Pumpkin Dutch Apple Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 unbaked 9-inch deep dish pie pastry (4-cup volume); 2 cups peeled peeled cored thinly sliced apples; 1/4 cup granulated sugar; 2 teaspoons all-purpose flour; 1 teaspoon lemon juice; 1/4 teaspoon ground cinnamon; 1 1/2 cups pure pumpkin puree; 1 cup evaporated milk; 1/2 cup granulated sugar; 2 large eggs, lightly beaten; 2 tablespoons butter or 2 tablespoons margarine, melted; 3/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/2 cup all-purpose flour; 1/3 cup chopped walnuts; 5 tablespoons granulated sugar; 3 tablespoons butter

Submitted by Annacia

"A layer of apples topped with creamy pumpkin sprinkled with a crumble topping. Everyone seems to love this the young to the well experienced, the hims and the hers."

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photo by Brooke the Cook in

Ready In:: 1hr 10mins
Ingredients:: 18
Serves:: 8

ingredients

APPLE LAYER
1 unbaked 9-inch deep dish pie pastry (4-cup volume)
2 cups peeled peeled cored thinly sliced 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 pure pumpkin puree
1 cup evaporated milk
¹⁄₂ cup granulated sugar
2 large eggs, lightly beaten
2 tablespoons butter or 2 tablespoons 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

directions

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 @ 375 f. 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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Reviews

This is a lovely fall pie and it does require a little prep work but is not difficult to do. I made my own crust and used my deep dish stone pie plate. I haven't made a pie with custard before, so I wasn't sure how to know if it was done and should it be served warm or cold? After 50 minutes I shook the pie plate and the middle still jiggled, so I left it in the oven another 8 or 9 minutes - it was more firm and my apples were done (used Zestar apples which are pretty soft) - my topping was done just right. I really enjoyed the pumpkin layer, but the apple layer was a little different to me... I haven't had apple and pumpkin together in a pie before - I'm glad I tried it!

Brooke the Cook in
just wanted to add to my original review....make sure to slice the apples very thin, about 1/8 ",I also use McIntosh apples because they are very tender. In the past I have run into problems with the apples being underdone. This is my remedy for that. bye.

FoodFromSicily
This pie is a bit of work to put together, unfortunately my apples did not bake out in the specified cooking time, by then the topping was really hard, not a problem, we enjoyed the pie very much! thanks for sharing hon!...Kitten:)

Kittencalrecipezazz