Crustless Iron Skillet Pumpkin Apple Pie

This Pumpkin Apple Pie is layered with tart, juicy apples and silky smooth pumpkin all covered with a crisp pecan crumble. No fussy crust to have to deal with makes this the perfect dessert for the holidays.

Classic desserts are a must, but we also love making spinoffs of our favorites. Kind of like this pecan pumpkin apple pie. For more delicious apple recipes, you must make this Apple Cinnamon Bread, it’s our family’s favorite fall bread. Or make this classic, Apple Crisp, made with sweet, ripe gala apples and topped with creamy whipped cream.

Apple Pumpkin Pecan Pie

Pumpkin pie is a classic dessert that graces almost every table for the Thanksgiving holiday. You really can’t get away from either making or buying a pumpkin pie, it seems almost illegal to not have it for the holidays.

But guess what, my family doesn’t like pumpkin pie that much (insert sad face emoji), so we rarely have it, that is until I came across this hybrid pie a few years ago. They love this pumpkin apple dessert. It’s got a juicy apple layer, a creamy pumpkin layer and a delicious pecan streusel. It ends up kind of like a pumpkin and apple crumble.

It’s not just boring, blah pumpkin, it’s full of rich brown sugar and cinnamon flavors all intertwined with a those fall favorites.

And the pecan crumble on top creates the perfect crunch in each bite.

Pumpkin and Apple Pie

I may have slight anxiety when it comes to making pie crust for big holidays. There is a lot of pressure when it comes to making the perfect crust. It’s got to be buttery and flakey, but not dried out. When it’s just everyday it’s no big deal, but when all of your family is over for turkey day, the pie has to be amazing. That’s where this crustless pie comes in, there is no intimidating crust to be see in this recipe.

You would never know how easy this pie is to make with how fancy it looks when it’s done baking. Make the pecan crunch topping, make the pumpkin layer and mix up the apples. Layer it all in your favorite cast iron skillet and pop it in the oven. That is it!!!

Pumpkin Apple Dessert

It looks like a lot of ingredients in this pumpkin and apple dessert, but there are really just the same ingredients used in each layer. And no mixer is needed, you can mix everything by hand, but you will definitely need a 10-inch iron skillet to make this pie.

Plan in advance, this pumpkin apple pie recipe needs to be refrigerated until chilled all the way through (I like to make it the day before I need it) before serving or it may not hold together. After chilling, cut into pie slices and heat up in the microwave. Top with ice cream or whipped cream.

It’s not just apple pie and it’s not just pumpkin pie. You even get a little pecan pie thrown in with that crunchy pecan topping. Who wants to choose between pies, might as well just eat them all at once.

Skillet Apple Pumpkin Pie Ingredients

• Pecans: I buy the halved, raw pecans and then chop them up into about pea sized chunks. You can also get chopped pecans if you prefer.
• Sugar: You will need granulated sugar for the pecan topping, pumpkin filling, and the apple layer.
• Brown Sugar: I like to use light brown sugar, you will need it for the crunchy topping, pumpkin and apple layers.
• Flour: All purpose flour, will be used for the pecan topping and the pumpkin layer.
• Cinnamon: Ground cinnamon, it will be used in all three layers.
• Salt: I like to use fine sea or kosher salt.
• Butter: Use a high-quality, unsalted butter. Keep it cold. You will need butter for the topping and for the skillet.
• Pumpkin: Unsweetened, canned pumpkin puree. Make sure not to use anything that has been pre-sweetened or apple pie filling.
• Pumpkin Pie Spice: Use your favorite blend.
• Eggs: Two large eggs.
• Sour Cream: I use full fat sour cream, if you use non fat sour cream let me know how it turns out.
• Apples: I love to use Granny Smith apples and that is what I always use to make this pecan pumpkin pie. The apples will need to be washed, peeled, cored, and cut into 1/8-1/4 inch slices.

How to Make Apple Pumpkin Pie

1. Prepare oven. In the oven place a baking sheet or aluminum foil on the bottom rack to catch any drips. Adjust an oven rack to be on the second level up from the bottom. Preheat the oven to 425°F.
2. Prepare pecan topping. In a small bowl mix together the granulated sugar, brown sugar, flour, cinnamon, salt, and chopped pecans. Cut in 7 tablespoons of cold butter with a pastry cutter, two knives, or two forks until the mixture is in pea sized chunks. Set bowl aside.
3. Prepare pumpkin filling. In a medium sized bowl, combine together the granulated sugar, brown sugar, flour, cinnamon, pumpkin pie spice, and salt. Add in the pureed pumpkin, eggs, and sour cream, mix until creamy.
4. Prepare apple layer. In a small bowl, combine together brown sugar, cinnamon, and flour. Toss with the sliced apples to evenly coat them.
5. Prepare iron skillet. Melt the butter in a 10-inch cast iron skillet over medium heat. Sprinkle the sugar over the melted butter. Cook for 3-4 minutes until the butter just starts to brown. Take skillet off the heat.
6. Layer the pie. Add the apples in to the skillet, laying them out on the bottom in a layer that completely covers all of the open spaces. Pour the pumpkin mixture over the apples, spreading it evenly. Sprinkle the pecan crumble on the top of the pie leaving a 1/4-inch border of pumpkin around the edges without topping.
7. Bake. Place pie on the second from bottom rack. Bake for 10 minutes at 425°F, then drop temperature down to 350°F. Cook for 40-45 minutes, until a toothpick inserted in the center of the pie comes out clean.

Crustless Pie Recipe Tips

• Refrigerate pie. Once this pie comes to room temperature, place it in the refrigerator to harden. Otherwise you can serve it without refrigerating it, but it may not hold together as well.
• Serve it warm. This pumpkin dessert should be served warm.
• Add whipped cream. Topping this pecan apple pie with whipped cream or vanilla ice cream is a must.

Frequently Asked Questions

• Is pumpkin pie healthy? While pumpkin puree on it’s own is full of a lot of vitamins and minerals, I would say this pie is not healthy because of all of the added sugars.
• Which is better pumpkin pie or apple pie? Why choose between two classic pies when you can just combine them into one fabulous pumpkin apple pie? I choose not having to choose!
• Do pumpkin and apple pies need to be refrigerated? I definitely recommend refrigerating this pumpkin and apple crumble.
• Can you freeze pumpkin pie after baking? Yes, this pumpkin apple pie recipe will freeze well, but if you are planning on freezing keep in mind that it cooks in your iron skillet. So it may be a bit of a mess to move it.

Storage Instructions

• How to Refrigerate Apple Pumpkin Pie: Let the pie cool and put in a glass container or BPA-free airtight plastic container or zipper bag (or store in the fridge in the iron skillet). It should last about 3-4 days in the fridge.
• How to Freeze Apple Pumpkin Pie: Let the pie cool off completely before moving into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container. Make sure to label with the recipe name and date. The pie should last about 3 months in the freezer.
• How to Thaw: About 12 hours before planning on eating the pie, thaw the frozen pie on a plate in the refrigerator.
• How to Reheat: Reheat cold pie in the microwave for a 30 seconds and then in 10 second increments until desired warmth is reached.

Try these other favorite fall recipes!

• Pumpkin Chocolate Chip Cookies
• Pumpkin Pie Cheesecake Bars
• Snickerdoodle Bars with Cinnamon Frosting
• Southern Pecan Pie
• Pumpkin Pie

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Print Recipe

5 from 8 votes

Pumpkin Apple Pie

This Pumpkin Apple Pie is layered with tart, juicy apples, silky smooth pumpkin all covered with a crisp pecan crumble. No fussy crust to have to deal with makes this the perfect dessert for the holidays. 

Prep Time15 mins

Cook Time55 mins

Total Time1 hr 10 mins

Course: Dessert and Pastries

Cuisine: American

Servings: 8

Calories: 462kcal

Author: Tristin – Home Cooked Harvest

Equipment

• 10-inch Cast Iron Skillet

Ingredients

Pecan Topping

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup all purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2/3 cup pecans
• 7 tablespoons unsalted butter cold and cut up

Pumpkin Layer

• 1/3 cup granulated sugar
• 1/2 cup brown sugar
• 4 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoons salt
• 15 ounces canned pumpkin puree unsweetened
• 2 large eggs
• 8 ounces sour cream

Apple Layer

• 1 tablespoon butter unsalted
• 1 tablespoon granulated sugar
• 2 tablespoons brown sugar
• 1/8 teaspoon ground cinnamon
• 1 teaspoon all purpose flour
• 2 large Granny Smith apples washed, peeled, cored, and sliced into 1/4" slices

Instructions

• In the oven place a baking sheet or aluminum foil on the bottom rack to catch any drips. Adjust an oven rack to be on the second level up from the bottom. Preheat the oven to 425°F.
• To make pecan topping layer. In a small bowl mix together the granulated sugar, brown sugar, flour, cinnamon, salt, and chopped pecans. Cut in 7 tablespoons of cold butter with a pastry cutter, two knives, or two forks until the mixture is in pea sized chunks. Set bowl aside.
• To make pumpkin pie layer. In a medium sized bowl, combine together the granulated sugar, brown sugar, flour, cinnamon, pumpkin pie spice, and salt. Add in the pureed pumpkin, eggs, and sour cream, mix until creamy.
• To make apple layer. In a small bowl, combine together brown sugar, cinnamon, and flour. Toss with the sliced apples to evenly coat them.
• Melt the butter in a 10-inch cast iron skillet over medium heat. Sprinkle the sugar over the melted butter. Cook for 3-4 minutes until the butter just starts to brown. Take skillet off the heat.
• Add the apples in to the skillet, laying them out on the bottom in a layer that completely covers all of the open spaces. Pour the pumpkin mixture over the apples, spreading it evenly. Sprinkle the pecan crumble on the top of the pie leaving a 1/4-inch border of pumpkin around the edges without topping.
• Place pie on the second from bottom rack. Bake for 10 minutes at 425°F, then drop temperature down to 350°F. Cook for 40-45 minutes, until a toothpick inserted in the center of the pie comes out clean.

Notes

• Once this pie comes to room temperature, place it in the refrigerator to harden. Otherwise you can serve it without refrigerating it, but it may not hold together as well.
• This pumpkin dessert should be served warm. Microwave it after pulling it out of the fridge.
• Top this pecan apple pie with whipped cream or vanilla ice cream.
• This pie will last for 3-4 days in an airtight container in the refrigerator.

 

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 

Nutrition

Calories: 462kcal | Carbohydrates: 61g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 231mg | Potassium: 305mg | Fiber: 4g | Sugar: 48g | Vitamin A: 8904IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg

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