Pumpkin Apple Pie
A two-in-one autumn pie layering cinnamon-spiced apples beneath a creamy pumpkin custard.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Pumpkin Apple Pie to your week, check it against your household's allergens, and build the shopping list automatically.