Pumpkin Apple Pie

5 from 18 votes

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

Cook Time55

Total Time1 10

Course: Dessert and Pastries

Cuisine: American

Servings:

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