Pumpkin Apple Pie
If you can’t decide between pumpkin pie and apple pie, this Pumpkin Apple Pie gives you the best of both worlds in one slice. It starts with a layer of sweet cinnamon-spiced apple filling on the bottom of an all-butter pie crust, then gets topped with a smooth and creamy pumpkin custard. As it bakes, the flavors meld together and transform this pie into something truly spectacular!
Fall always feels like a season of gratitude, and this Pumpkin Apple Pie fits right in with that spirit. It’s the kind of dessert that shines at Thanksgiving, but it’s just as fitting for a cozy Sunday dinner, a Friendsgiving gathering, or any time you want to treat the people you love. A slice served with a dollop of homemade whipped cream or a scoop of vanilla ice cream is all you need to celebrate the season.
If you’re looking for more cozy fall desserts, be sure to check out some of my favorite recipes below.
Why This Is The Ultimate Fall Pie
- Two classics in one- No need to choose between pumpkin and apple pie when you can enjoy both flavors in every slice.
- Perfectly spiced layers- Warm cinnamon, nutmeg, and vanilla bring out the best in the apples and balance the creamy pumpkin custard.
- Beautiful presentation- The golden apple filling topped with silky pumpkin custard makes for a stunning pie that’s just as impressive on the table as it is delicious.
- Holiday ready- This pie fits right in on a Thanksgiving table but is simple enough for any fall gathering.
- Make-ahead friendly- The flavors deepen as the pie rests, so you can bake it the day before and have dessert ready to go.
Ingredient Notes and Substitutions
- Apples- Use a firm, slightly tart variety like Granny Smith, Honeycrisp, or Braeburn. These hold their shape well while baking. Avoid softer apples like McIntosh, which can turn mushy.
- Sugar- I use a combination of light brown sugar and white granulated sugar.
- Flour- I use all-purpose flour for the pie crust, as well as to help thicken the apple filling.
- Butter- Use a good-quality butter for the pie crust. Trust me, it makes a difference.
- Spices- Cinnamon, nutmeg, ground ginger, and allspice are essential for that classic fall flavor.
- Vanilla- Use pure vanilla extract for the best flavor.
- Pumpkin puree- Make sure it’s 100% pure pumpkin, not pumpkin pie filling which is already sweetened and spiced.
- Half and half- Adds richness and creaminess to the pumpkin.
- Heavy cream- Makes the pumpkin custard extra rich and silky.
Step By Step Instructions
STEP 1: Roll pie dough. On a lightly floured surface, roll the dough out to about 1/4 inch thick. Carefully fit it into the pie pan, trimming any excess and crimping the edges as you like. Place the pan in the refrigerator and let the crust chill for 30-60 minutes before filling.
STEP 2: Make the apple filling. Peel, core, and slice the apples. In a large skillet, melt 2 tablespoons of butter over medium heat, then add the apples, brown sugar, white sugar, flour, cinnamon, nutmeg, salt, and vanilla. Cook for 15 minutes, stirring occasionally, until the apples are just fork tender and the mixture is thickened. Then, transfer the cooked apples to a sheet pan and let them cool completely.
STEP 3: Make the pumpkin custard. In a medium bowl, whisk together the pumpkin puree, brown sugar, spices, egg, half and half, and heavy cream until smooth and fully combined.
STEP 4: Assemble and bake. Preheat oven to 350℉. Spread the cooled apple filling evenly in the pie shell, then pour the pumpkin custard over the top. Bake the pie for 1 hour, checking around 50 minutes. The pumpkin layer should be set and just slightly puffed. It should not be liquid or wet in the center.
STEP 5: Chill and serve. Let the pie cool completely at room temperature. Then, place in the refrigerator for a few hours to fully set. Chilling helps the layers firm up, making the pie easier to slice and ensuring each piece holds its shape. If desired, serve with whipped cream or a scoop of vanilla ice cream.
Tips For Success
- Chill your dough. Start by keeping everything as cold as possible, that’s the secret to a flaky crust. Work with chilled butter and add ice water when bringing the dough together. Once it forms, shape it into a disc, wrap it tightly in plastic wrap, and let it rest in the fridge for about an hour. When you’re ready, roll it out, fit it into your pie plate, and give it another quick chill (about 30-60 minutes) before filling and baking.
- Pre-cook the apples. Pre-cooking the apples helps release some of their juices and softens them slightly, so they shrink down a bit before baking. That way, when you pour the pumpkin filling over them, the apples stay put in a nice, even layer instead of collapsing as the pie bakes.
- Avoid cracks. One of the biggest keys to a smooth pumpkin custard is pulling the pie out of the oven at just the right moment. Look for the edges to be set and the center to have a slight jiggle. The pie will finish setting as it cools down. However, if you do get a crack, you can easily cover it with whipped cream.
- Give it time to chill. Let the pie cool at room temperature, then refrigerate for a few hours. The custard needs that time to firm up so the slices hold together. I suggest refrigerating the pie for at least 4 hours or overnight.
Frequently Asked Questions
Yes! While homemade butter crust gives the best flavor and texture, a good-quality store-bought crust works just fine if you’re short on time.
No bind baking is needed for this recipe since the pie bakes long enough for the crust to fully cook through.
Cooking the apples slightly before helps them release excess liquid and soften, which keeps the pie from turning watery and ensures a nice, full apple layer under the pumpkin filling.
Definitely! The pie can be baked a day in advance and chilled overnight. Just let it come to room temperature before serving.
Whipped cream is classic, but vanilla ice cream or a drizzle of caramel sauce makes it extra special.
Storing and Freezing
After baking your Pumpkin Apple Pie, allow it to cool completely at room temperature. Once cooled, cover it tightly with plastic wrap and store in the refrigerator for 3-4 days.
Freezing: This pie can be frozen, but because the custard and apple layers, the texture may change slightly after thawing. If you’d like to freeze it, wrap the whole pie tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. To enjoy, thaw overnight in the refrigerator.
More Holiday Dessert Recipes
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Pumpkin Apple Pie
Ingredients
Homemade Pie Dough (yields 2 crusts). Use one for this pie and refrigerate or freeze the other for later.
Apple Filling
- 4 medium-sized apples (Honeycrisp, Granny Smith, or Braeburn), peeled, cored, and diced into even chunks
- 2 tbsp unsalted butter
- 1/4 cup white granulated sugar
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp flour
- 1 tsp vanilla extract
- 1-2 tbsp water , if mixture gets too thick
Pumpkin Filling
- 3/4 cup pumpkin puree
- 1/3 cup light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 large egg
- 1/4 cup half and half
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- On a lightly floured surface, roll the dough out to about 1/4 inch thick. Carefully fit it into the pie pan, trimming any excess and crimping the edges as you like. Place the pan in the refrigerator and let the crust chill for 30-60 minutes before filling.
- Peel, core, and slice the apples. In a large skillet, melt 2 tablespoons of butter over medium heat, then add the apples, brown sugar, white sugar, flour, cinnamon, nutmeg, salt, and vanilla. Cook for 15 minutes, stirring occasionally, until the apples are just fork tender and the mixture is thickened. Then, transfer the cooked apples to a sheet pan and let them cool completely.
- In a medium bowl, whisk together the pumpkin puree, brown sugar, spices, egg, half and half, and heavy cream until smooth and fully combined.
- Preheat oven to 350℉. Spread the cooled apple filling evenly in the pie shell, then pour the pumpkin custard over the top. Bake the pie for 1 hour, checking around 50 minutes. The pumpkin layer should be set and just slightly puffed. It should not be liquid or wet in the center.
- Let the pie cool completely at room temperature. Then, place in the refrigerator for a few hours to fully set. Chilling helps the layers firm up, making the pie easier to slice and ensuring each piece holds its shape. If desired, serve with whipped cream or a scoop of vanilla ice cream.