If you can never decide between apple pie and pumpkin pie at Thanksgiving, this pie solves the debate in one slice. It’s essentially pumpkin pie, but with a layer of cooked apples on the bottom and a crunchy, buttery walnut topping.
“Dude, try this pie. It’s like apple crisp and pumpkin pie had a baby. That crunchy walnut stuff on top is ridiculous.”
Ingredients
- ▢ — 1 sheet refrigerated pie pastry
- ▢ — 2 cups thinly sliced peeled tart apples
- ▢ — ¼ cup sugar
- ▢ — 2 tsp. plain flour
- ▢ — 1 tsp. lemon juice
- ▢ — ¼ tsp. ground cinnamon
- ▢ — 1 ½ cups canned pumpkin
- ▢ — 1 cup fat free evaporated milk
- ▢ — ½ cup egg substitute
- ▢ — ½ cup sugar
- ▢ — ¼ tsp. ground cinnamon
- ▢ — ¼ tsp.salt
- ▢ — ⅛ tsp. ground nutmeg
- ▢ — ½ cup plain flour
- ▢ — 3 Tbsp. sugar
- ▢ — 4 ½ tsp. cold butter
- ▢ — 3 Tbsp. chopped walnuts
Pumpkin Filling
Topping
Instructions
- ▢ — On a lightly floured surface, unroll pastry.
- ▢ — Transfer pastry to a 9- in. deep-dish pie plate.
- ▢ — Trim pastry to ½ inch beyond edge of plate; flute edges!
- ▢ — In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.
- ▢ — In another large bowl, whisk the pumpkin filling ingredients.
- ▢ — Pour over apple mixture.
- ▢ — Bake at 375 degrees for 30 minutes.
- ▢ — For topping, combine flour and sugar.
- ▢ — Cut in butter until crumbly, stir in walnuts.
- ▢ — Sprinkle over pie.
- ▢ — Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges during the last 15 minutes to prevent over browning if necessary).
- ▢ — Cool on a wire rack.
- ▢ — Refrigerate leftovers.
