Desserts

Serving

Desserts Kid-friendly

Pumpkin Apple Pie

Name: Pumpkin Apple Pie
Total time: 80 min
Yield: 8 servings
Cuisine: Desserts
Ingredients: 1/3 cup packed brown sugar; 1 Tbsp cornstarch; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/3 cup water; 2 Tbsp butter; 1 1/2 cups tart apples (peeled and sliced); 3/4 cup canned pumpkin; 1/3 cup evaporated milk; 1/2 cup granulated sugar; 1 large egg; 1/4 tsp ground cinnamon; 1/4 tsp salt; 1 (9-inch) unbaked pie crust

A two-in-one autumn pie layering cinnamon-spiced apples beneath a creamy pumpkin custard.

80 minutes

Serves 8

Dessert

28 min prep

44 min cook

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
In a saucepan, combine the brown sugar, cornstarch, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir in the water and butter and bring to a boil over medium heat.
2
Add the sliced apples and cook, stirring, for about 4 minutes until they begin to soften.
3
Place the unbaked pastry in a 9-inch pie pan and spoon in the apple mixture, spreading it evenly.
4
In a bowl, whisk together the canned pumpkin, evaporated milk, granulated sugar, egg, 1/4 tsp cinnamon, and 1/4 tsp salt until smooth. Pour this custard over the apple layer.
5
Bake at 375°F (190°C) for 50 to 55 minutes, or until a knife inserted near the center comes out clean. If the edges brown too quickly, cover them with foil for the last 15 minutes.
6
Cool completely before slicing. Garnish with whipped cream if desired.

Pumpkin Apple Pie — plated and served — Serving moment. How Pumpkin Apple Pie looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

72/100

Good fit for most families

Allergen-friendly 70

Kid-friendly 85

Weeknight-easy 62

Budget-friendly 78

Great leftovers 93

Pantry-friendly 38

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

155

Calories

2 g

Protein

29 g

Carbs

4 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Pumpkin pie and apple pie are the two most iconic autumn desserts in North American baking, both with roots stretching back to Colonial-era cooking when pumpkin and apples were among the most reliably abundant fall crops. Combining them into a two-layer pie is a hybrid approach that gained popularity in home baking in the latter half of the 20th century, appearing regularly in American church cookbooks and community recipe collections. The spiced apple base on the bottom and the smooth pumpkin custard on top create two distinct layers that reference both traditions in a single shell.

Listahan note

This version separates the two fillings structurally -- the apple layer is cooked down first into a thick, cornstarch-set compote, then the pumpkin custard is poured on top and baked together, so neither filling bleeds into the other.

Technique cues

The cornstarch-thickened apple layer must cool for at least 10 minutes before the pumpkin custard is poured on top; adding the custard to a hot apple layer will begin cooking the egg proteins before the pie reaches the oven, causing uneven set.
Canned pumpkin (not pumpkin pie filling) gives a more consistent moisture level than fresh-roasted pumpkin, which varies by variety and roasting time; the evaporated milk adds richness without thinning the custard.
Tart apples like Granny Smith or Braeburn hold their shape better during the stovetop cook-down and provide better flavor contrast against the sweet pumpkin layer than softer, sweeter varieties like Fuji or Gala.

Kitchen flow

Parallel prep: Make and cool the apple filling on the stovetop while the unbaked pie shell chills in the refrigerator so both are ready at the same time.
Make-ahead: Bake up to 1 day ahead and refrigerate; the two layers set more cleanly when the pie has fully cooled overnight.
Leftover move: Serve cold slices with a dollop of whipped cream or creme fraiche; the combined flavors actually intensify overnight in the refrigerator.
Cleanup rhythm: Rinse the saucepan immediately after the apple filling is poured into the crust before the cornstarch residue dries and sticks.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

1 1/2 cups tart apples (peeled and sliced)

bottom layer base

Purpose: Tart apples provide acidity and structure to contrast the sweet, creamy pumpkin layer on top.

Handling: Peel, core, and slice apples into uniform 1/4-inch pieces so they cook evenly in the stovetop step without some pieces turning to mush while others stay raw.

Adaptation: Granny Smith, Braeburn, or Honeycrisp are ideal; avoid Red Delicious or Fuji which become mushy and overly sweet.

3/4 cup canned pumpkin

custard base

Purpose: Pureed pumpkin forms the body of the custard layer, providing color, flavor, and enough density to sit cleanly above the apple layer.

Handling: Measure after opening the can without draining; stir before measuring as pumpkin sometimes separates.

Adaptation: Butternut squash puree (roasted and pureed smooth) is the best substitute; avoid sweet potato here as it competes with the apple layer.

1/3 cup evaporated milk

custard richness and moisture

Purpose: Evaporated milk has concentrated dairy solids that create a richer, silkier custard than regular milk without adding extra liquid that would make the filling runny.

Handling: Shake the can before opening and measure directly; no special preparation needed.

Adaptation: Full-fat coconut milk works as a dairy-free substitute and adds a mild coconut note that pairs well with the spices.

1/3 cup packed brown sugar

sweetness for apple layer

Purpose: Brown sugar adds molasses notes that complement the cinnamon-spiced apple filling better than plain granulated sugar.

Handling: Pack firmly into the measuring cup for accurate measurement; brown sugar that has hardened can be softened briefly in the microwave.

Adaptation: Maple syrup at 1/4 cup can replace the brown sugar in the apple layer for a more pronounced autumn flavor profile.

1 Tbsp cornstarch

thickener for apple layer

Purpose: Cornstarch gelatinizes the apple juices during the stovetop cook to create a thick, stable layer that supports the pumpkin custard without the layers merging.

Handling: Whisk with the brown sugar before adding liquids so it dissolves evenly rather than forming lumps.

Adaptation: Arrowroot powder works as a 1:1 substitute; flour at 2 tablespoons also works but produces a cloudier, slightly starchy-tasting thickener.

Technique notes

Blind-bake the crust edge covered in foil for the first 15 minutes of baking to prevent the pastry from shrinking down the sides before the filling sets.
Check doneness by gently shaking the pie -- the pumpkin layer should be set at the edges with only a slight wobble at the very center; a toothpick inserted in the pumpkin layer should come out with moist crumbs, not wet custard.
Cool completely at room temperature before refrigerating -- sudden cold can cause the pumpkin layer to pull away from the crust edges.

Ingredient swaps

Dairy-free direction: Replace evaporated milk with full-fat coconut milk and use a vegan pie crust; all other ingredients are already dairy-free.
Gluten-free direction: Use a gluten-free pie crust (store-bought or made with a 1:1 GF flour blend); the filling is naturally gluten-free once the cornstarch is confirmed gluten-free.
Spice boost: Replace the 1/4 teaspoon of cinnamon in the pumpkin layer with 1/2 teaspoon of pumpkin pie spice for a more layered warming spice profile.

Serve alongside

maple-sweetened whipped cream
vanilla bean ice cream with a cinnamon stick garnish
caramel sauce drizzled with fleur de sel
hot apple cider with mulling spices
pumpkin spice latte
dry hard cider

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate covered for up to 4 days; the pumpkin layer firms further after the first day.
Serve at room temperature or cold; do not reheat slices in the microwave as the custard layer can weep.
Freeze tightly wrapped for up to 1 month; thaw overnight in the refrigerator and the texture holds reasonably well.

Equipment

9-inch pie dish
small saucepan for apple filling
mixing bowl and whisk
pie shield or foil strips

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