Pumpkin Apple Pie
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Pumpkin Apple Pie is a holiday classic in my home and perfect for anyone who craves the cozy blend of spiced pumpkin and tender apple pie. With its flaky crust, apple filling, and velvety pumpkin layer, I can have it ready in just over an hour, and it always has everyone coming back for more!
Every holiday season, I find myself debating between my two favorite desserts, pumpkin pie and apple pie. That’s why I decided to combine the best of both into one incredible pie that everyone loves. It’s become a staple at my Thanksgiving and Christmas table, but if you’re craving something pumpkin-specific and a bit lighter, my healthy pumpkin pie is a perfect choice!
The first time I made this apple pumpkin pie, I knew it would be a keeper. The way the juicy apples and creamy pumpkin purée blend together creates the perfect balance of fall flavors in every single bite. For a truly festive feast I highly recommend you to pair it with my vegan turkey roast.
👩🏽🍳 Why I Love This Recipe
To be honest, I love my pumpkin apple pie simple because it looks impressive, tastes incredible, and makes me feel like a pro baker even though I’m not. There’s nothing more rewarding than serving it at a holiday dinner and soaking in all the compliments. Have you ever made a dessert that everyone couldn’t stop raving about? If not, you’ve got to try my recipe, it’s a total showstopper!
The first time I made this pumpkin apple pie, I was amazed at how easy it was to pull together. I’ve always thought homemade pies were tricky, but my recipe proved me wrong. The crust is so simple to make, even for a beginner, and the fillings come together in minutes.
Unlike most pies, this one skips the refined sugar, which makes me feel so much better about serving it to my kids. I use maple syrup and coconut sugar for sweetness. And the taste? It’s incredible. The buttery, flaky crust melts in your mouth, the apple filling is juicy and perfectly spiced, and the creamy pumpkin layer ties everything together beautifully. As I said before, it’s a pie that looks impressive but doesn’t take hours to make, which is why I turn to it again and again during the holidays.
It’s the perfect dessert for Halloween parties, cozy Thanksgiving dinners, and even Christmas celebrations. I promise this pie will be a huge hit!
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🥘 Ingredients
I love that this recipe uses simple, classic ingredients that you might already have in your pantry. And if not, they’re super easy to find at any local grocery store.
For The Pie Crust: I mix flour, cold butter, maple syrup, and water to create a flaky, buttery crust. It’s so quick and easy to make!
For The Apple Filling: I use Fuji apples, butter, lemon juice, water, coconut sugar, and cinnamon for a warm, spiced flavor. A little corn flour thickens it to the perfect consistency!
For The Pumpkin Filling: I combine canned pumpkin puree, almond milk, maple syrup, coconut sugar, vanilla, pumpkin pie spice, eggs, and corn flour. It makes the creamiest, most flavorful filling!
🍲 Substitutions
Flour: I’ve tried it with oat flour, whole wheat flour, and even a gluten-free blend, they all work, but the texture will vary a bit.
Sweetener: sometimes I swap maple syrup for agave or honey, and I’ve used both white and brown sugar in place of coconut sugar.
Milk: I’ve made this with oat milk, whole milk, and coconut milk, it always turns out creamy and delicious.
🔪 How To Make
Making this pie always feels like a celebration of the season to me. From mixing the crust to stirring the spiced pumpkin filling, it’s a truly hands-on experience. Let’s get started!
Combine Crust Ingredients: I place the flour and ¼ cup butter (cold & diced) into my food processor and pulse until it’s combined. Then, with the processor on low, I drizzle in the maple syrup and water until the dough comes together perfectly.
Rest In Fridge: Once the dough comes together, I shape it into a ball on a lightly floured surface. Then, I wrap it in plastic and let it rest in the fridge for 30 minutes to chill.
Prepare Apples: I peel, core, and slice the apples, then set them aside until I’m ready to use them.
Cook Apples: I heat the butter in a pot over medium heat and add the apple slices, stirring for a minute or two. Next, I add the lemon juice and water, letting it simmer for a few minutes to soften the apples. Then, I stir in the coconut sugar and cinnamon and let it simmer on low heat until the apples are perfectly spiced and tender.
Make Slurry: I mix the cornflour with a tablespoon of cold water until smooth. Then, I slowly stir it into the apple mixture to thicken it into a rich sauce. Once it’s ready, I remove it from the heat and let it cool.
Combine Pumpkin Filling Ingredients: I add all the pumpkin filling ingredients to a large bowl and whisk them together until the mixture is smooth and lump-free. Then, I set it aside until I’m ready to use it.
Preheat Oven & Roll The Dough: I start by preheating the oven to 350°F (180°C) and lightly spraying a 9-inch pie plate with oil. Then, I take the pie dough out of the fridge, place it between two sheets of parchment paper, and use a rolling pin to roll it into a circle just a bit larger than the pie dish.
Add Dough To Pie Dish: I carefully peel off the top layer of parchment paper, then gently place the dough into the pie dish. Once it’s in, I remove the second layer of parchment paper and press the dough into place.
Press The Dough I press the dough firmly into the dish, making sure it’s evenly distributed, and then pinch the edges to give it a neat, decorative finish.
Pour Apple Mixture Into Pie Dish: I spoon the prepared apple filling onto the crust, spreading it evenly across the base. Then, I gently press it down to make sure the apple layer is firmly packed.
Add Pumpkin: I pour pumpkin mixture over top.
Bake, Cool, Serve: I bake the pie at 350°F (180°C) for 50-60 minutes, until the filling is set and the crust turns golden brown. If it starts to brown too quickly, I loosely cover it with foil. Once it’s done, I let it cool completely and then chill it overnight in the fridge.
The next day, I serve it with a dollop of whipped cream or coconut cream. Yum!
💭 Expert Tips
My #1 Secret Tip for making my Pumpkin Apple Pie is to let the butter brown just a bit before adding the apples. The first time I tried this, I was blown away by how much flavor it added, the nutty, caramelized richness takes the filling to a whole new level. Now, it’s my go-to trick that makes every bite of this pie extra special, and it always gets compliments!
Other Tips To Keep In Mind:
- Make Your Own Puree: : I love using canned pumpkin puree because it’s the perfect consistency for making pie. But if you’d rather make your own, it’s easy! Just roast a sweet pumpkin until it’s soft, let it cool, and then scrape out and puree the flesh. I wouldn’t recommend steaming or boiling the pumpkin, that adds too much moisture and can leave you with a pie that won’t set.
- Without Food Processor: If you don’t have a food processor, no worries! You can use a pastry blender instead.
📖 Variations
Mini Pies: I love making mini pumpkin apple pies using a muffin or scone tray. I cut out small pie crusts with a cookie cutter or make hand pies by folding the crust with a bit of filling inside. For more mini dessert inspiration, you’ll love my mini apple pies with puff pastry.
Lattice Top: I sometimes make extra dough to create a pretty lattice design on top. It adds such a nice touch!
Apple Butter Pumpkin Pie: When I want to save time, I skip the apple filling and use store-bought apple butter instead. It’s super easy and still gives that delicious apple flavor. Just make sure to use a thicker apple butter for the best results.
🍽 Serving Suggestions
I love serving this apple pumpkin pie with a dollop of whipped cream or a big scoop of vanilla ice cream. If I’m hosting, I like to pair it with a few other desserts to give everyone options:
With A Warm Beverage: I love enjoying a warm slice of this pie with a cozy drink like oat milk hot chocolate or my favorite golden milk recipe.
With Other Ice Cream Flavors: While vanilla is always a classic, I like to switch it up by pairing this pie with unique ice cream flavors. My go-to is this vegan tofu ice cream that has 7 flavors to try.
With Toppings: I stick with the classics sometimes, but I also love adding fun extras to this dessert. Sprinkling mini chocolate chips and pumpkin seeds over whipped cream or ice cream is a favorite of mine. For an indulgent twist, I’ll drizzle white chocolate hazelnut spread or vegan nutella.
🫙 Storage Directions
Refrigeration: I store this apple and pumpkin pie covered in the fridge, and it keeps perfectly for up to 4 days. I don’t recommend freezing it, though, since the texture of the filling can change.
Reheating: I enjoy this pie cold, at room temperature, or warmed up, it’s delicious no matter how you serve it. When I want it warm, I microwave a slice on a microwave-safe dish for 20-30 seconds, or pop it in the oven or toaster oven for a few minutes until it’s heated through.
❓Recipe FAQs
WHY DOES MY PUMPKIN PIE HAVE A SOGGY BOTTOM?
I’ve learned a few tricks to avoid a soggy crust when making this pumpkin apple pie. While you don’t need to blind bake the crust, these steps make a big difference:
Cool the Pie Properly: I always let the baked pie cool completely on a wire rack before refrigerating. Cooling it on the counter or in the fridge can trap steam and moisture, which might make the bottom crust soggy. Proper cooling helps the filling set and keeps the crust crisp.
Don’t Overcook the Pie: Overcooking can cause extra liquid to seep out from the filling. The pie will continue to set as it cools, so if it’s slightly jiggly in the center when you take it out of the oven, that’s totally fine.
Don’t Dock the Dough: I avoid poking holes in the crust before adding the filling. This can cause the filling to seep into the dough and leave you with a soggy bottom.
WHAT KIND OF APPLES WORK BEST IN A PUMPKIN APPLE PIE?
While I love using fuji apples in this recipe, you can try it out with a variety of apple types! Some of the best apples for apple pie include granny smith apples, honeycrisp, gala, and braeburn. These, along with the fuji apples, will retain their shape while baking in the oven.
IS THERE A DIFFERENCE BETWEEN PUMPKIN PIE FILLING AND PUMPKIN PUREE?
Yes, there is a difference between the two! Pre-made pumpkin pie filling is loaded with sugar and is already flavored. Pumpkin puree is pure pumpkin (or squash) without any additional ingredients. When using pumpkin puree you are able to customize the amount and type of sugar added, along with the level of flavor!
SHOULD I PEEL THE APPLES BEFORE ADDING THEM TO THE PIE FILLING?
This is mostly a personal preference, but I find it best to peel the apples beforehand for the best texture and consistency. Peeled apples will meld together better, and allow for an even, soft bite without any chewy apple skin.
🥧 More Pumpkin Desserts To Try
- Healthy Pumpkin Pie
- Healthy Pumpkin Brownies
- Vegan Pumpkin Banana Bread
- Gluten Free Pumpkin Bread
- Pecan crust pumpkin pie
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📋 Recipe Card
🎥 Watch How to Make It
Pumpkin Apple Pie
My Pumpkin Apple Pie is a holiday classic in my home and perfect for anyone who craves the cozy blend of spiced pumpkin and tender apple pie. With its flaky crust, apple filling, and velvety pumpkin layer, I can have it ready in just over an hour, and it always has everyone coming back for more!
Servings: 16
Calories: 136kcal
Ingredients
For The Pie Crust
- 1 Cup All-Purpose Flour
- ¼ Cup Cold Butter Diced
- 2 Tsp Maple Syrup
- 4 Tbsp Cold Water
For The Apple Filling
- 3 Fuji Apples peeled and cored
- 1 Tbsp Butter
- ½ Tbsp Lemon Juice
- ¼ cup Water
- 1 Tbsp Coconut Sugar
- ½ Tsp Cinnamon Ground
- 1 Tbsp Cornstarch
For The Pumpkin Filling
- 14 oz Canned Pumpkin Pureé
- ¼ cup Almond Milk
- 4 tbsp Maple Syrup
- 4 tbsp Coconut Sugar
- 2 tsp Vanilla Extract
- 4 tsp Pumpkin Pie Spice
- 3 Eggs
- 2 tbsp Cornstarch
Instructions
- Place the flour and diced butter into a food processor and pulse until incorporated.
- Turn the processor on low and add the maple syrup and water to form dough.
- Remove and shape into a ball. Cover in plastic wrap and rest it in the fridge for 30 minutes.
- To prepare the apple filling: Slice the peeled and cored apples, set aside.
- Heat the butter in a pot over a medium heat. Add the sliced apples and stir for 1-2 minutes.
- Add the lemon juice and water, simmer for 2-3 minutes to soften the apples.
- Stir through the coconut sugar and cinnamon, continue to simmer on a low heat.
- Mix the cornflour with a tbsp cold water to make a slurry. Slowly stir the slurry through the apple mixture to create a sauce. Remove and allow to cool.
- Add all pumpkin filling ingredients to a mixing bowl, whisk well to ensure there’s no lumps. Set aside.
- Preheat the oven to 350 degrees F / 180 C. Lightly spray a 9” round pie dish with spray oil.
- Remove the dough from the fridge and place it in between 2 sheets of parchment paper.
- Roll the dough into a circle slightly wider than the top edge of the pie dish.
- Remove the top sheet of parchment paper and place the dough into the pie dish, removing the second layer of paper.
- Press the dough into the dish and pinch the edges.
- Cover the base of the pie with the prepared apple filling. Pressing down to ensure the apple is firmly packed.
- Cover with the prepared pumpkin filling.
- Bake the pie in the preheated oven for 50-60 minutes until the filling is no longer jiggly. If the pie begins to brown, loosely cover with foil.
- When cooked remove from the oven, remove the foil and allow to cool before chilling in the fridge overnight before serving.
- Serve topped with whipped cream or whipped coconut cream.
Notes
- Let the butter brown just a bit before adding the apples. The first time I tried this, I was blown away by how much flavor it added, the nutty, caramelized richness takes the filling to a whole new level. Now, it’s my go-to trick that makes every bite of this pie extra special, and it always gets compliments!
- Leaving the pie to set in the fridge overnight (once it’s baked and cooled) is really important for getting the perfect texture of the filling. If the filling is even slightly warm when sliced, it doesn’t hold its shape as well.
- Any milk can be used instead of almond milk.
- Substitute all-purpose flour for gluten free flour to make this pie gluten free.
- I love using canned pumpkin puree because it’s the perfect consistency for making pie. But if you’d rather make your own, it’s easy! Just roast a sweet pumpkin until it’s soft, let it cool, and then scrape out and puree the flesh. I wouldn’t recommend steaming or boiling the pumpkin, that adds too much moisture and can leave you with a pie that won’t set.
- If you don’t have a food processor, no worries! You can use a pastry blender instead.
Nutrition
Serving: 1slice | Calories: 136kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 56mg | Potassium: 126mg | Fiber: 2g | Sugar: 11g
Thank you for the dairy and gluten free alternative. Cannot wait to make this as a surprise for my freind.
For sure! I hope your friend loves this recipe!
This has my name written all over it. Big fan of both pies so making them into one is genius! LOVE
Thanks Gina! Enjoy!
Pure autumn bliss! This Pumpkin Apple Pie is a warm hug for your taste buds. The combination of sweet apple filling and rich pumpkin layer is divine. Plus, it’s versatile, fitting into any dietary need. A definite crowd-pleaser for holiday gatherings.
Yes! So glad you liked it Kim!
YUM! Two of my very favorite pies into one! Such a perfect holiday dessert and easy to make too. Thanks for the recipe!
Thanks Kathryn!! Enjoy!