Pumpkin Apple Pie

Pumpkin Apple Pie
Contributor

Whole Foods Market

For those of us who can never decide which pie we like best, this pie is the best of both worlds. With apple pie on the bottom and pumpkin pie on top, everyone wins! Serve with scoops of vanilla ice cream for an extra treat.

Click here to see 6 Classic and Creative Pumpkin Pie Recipes

8
Servings
107
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/3  Cup  firmly packed light brown sugar
  • 1  Tablespoon  cornstarch
  • 1  Teaspoon  ground cinnamon, divided
  • 1/2  Teaspoon  salt, divided
  • 1/3  Cup  water
  • 2  Tablespoons  butter
  • Granny Smith or Fuji apples, peeled, cored, and thinly sliced (about three cups)
  • egg
  • 1/3  Cup  granulated sugar
  • 3/4  Cups  fresh or canned pumpkin purée
  • 1/4  Teaspoon  ground cloves
  • 1/4  Teaspoon  ground ginger
  • 3/4  Cups  evaporated milk
  • One nine-inch unbaked pie shell (in pie pan)

Directions

Preheat oven to 425 degrees. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water, and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger, and milk until well combined.

Pour apple mixture into pie shell and spoon pumpkin mixture evenly over the top. Bake for 10 minutes, then reduce temperature to 375 degrees and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely before cutting into slices.

Nutritional Facts

Total Fat
1g
1%
Sugar
6g
7%
Cholesterol
3mg
1%
Carbohydrate, by difference
20g
15%
Protein
4g
9%
Vitamin A, RAE
33µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
154mg
15%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
7µg
0%
Folate, total
43µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
71mg
10%
Selenium, Se
1µg
2%
Sodium, Na
210mg
14%
Vitamin D (D2 + D3)
1µg
7%
Water
42g
2%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.