Pumpkin Apple Pie is the best of both worlds! Pumpkin pie and apple pie merged together in a pecan crust with streusel topping.

Pumpkin Apple Pie with Pecan Crust

Course: Dessert
Cuisine: American
Keyword: apple pie, pumpkin pie
Prep Time: 2 hours
Cook Time: 1 minute
Total Time: 2 hours 1 minute
Servings: 8
Calories: 827 kcal
Pumpkin Apple Pie is the best of both worlds! Pumpkin pie and apple pie merged together in a pecan crust with streusel topping. The perfect holiday dessert!
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Ingredients

Pie Crust

  • 2 cups flour
  • 1/2 cup pecans
  • 1 cup unsalted butter , chilled and diced
  • 1 teaspoon salt
  • 1 1/2 tablespoons brown sugar
  • 4-5 tablespoons ice water

Pumpkin Filling

Apple Filling

  • 2 apples , skinned and cored
  • 2 tablespoons lemon juice
  • ice water
  • 1/2 cup apple butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup sugar
  • 2 tablespoons flour

Streusel

  • 1/2 cup salted butter , cold
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon pumpkin pie spice
  • 1 pre-made pie crust , optional

Instructions

  1. Heat oven to 350 degrees.
  2. In a small food processor, blend pecans to a paste. Add flour, butter, salt and brown sugar. Pulse until combined and formed into a crumble mixture. Slowly add chilled water, 1 tablespoon at a time, until a dough is formed.
  3. Turn dough out on a floured surface and form into a disc. Wrap in plastic wrap and place in freezer for 30 minutes.
  4. Return dough to a floured surface. Roll out into a large circle. Roll up on a rolling pin to easily lay into deep dish pie plate.
  5. Using your fingers gently press the pie crust into all crevices. Using a your thumb and forefingers, pinch together edges to form a scalloped rim or make no rim at all if you plan to use decorative shapes from pre-made pie crust.

  6. Place pie weights on the inside or pierce generously with a fork to prevent bubbling. Bake for 20 minutes. Remove and set aside to cool. 

  7. Place all pumpkin puree into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Combine with pumpkin pie spice, sugar, salt, egg, evaporated milk, melted butter and vanilla, combining well. Refrigerate. 

  8. Combine lemon juice with ice water in a large bowl. Using a mandoline slicer or very sharp knife, slice apples into very thin. Aim for 1/8 of an inch or smaller. Immediately toss into a bowl of ice water. Set aside. 

  9. In a small bowl combine apple butter, cinnamon, sugar and flour. 

  10. Drain apple slices. Toss apple slices with apple butter mixture. 

  11. Reheat the oven to 375 degrees.
  12. Layer apple slices into the bottom of pie crust in an even layer. Discard any apple butter mixture remaining in the bowl. Too much moisture will mush up your beautiful crust!
  13. Pour refrigerated pumpkin filling on top of apple slices.
  14. Bake for 40 minutes. Use a pie crust saver to prevent browning on crust. 

  15. Meanwhile, in a food processor or using a pastry cutter, combine all streusel ingredients until a crumbly mixture forms. 

  16. Remove pie from oven and top evenly with streusel. If you choose to make decorative pieces using pre-made pie crust and cookie cutters, add them now. Brush with 1 egg yolk and 1 tablespoon cream mixture to achieve a glossy look.

  17. Bake for an additional 10-20 minutes or until pie crust pieces and streusel are lightly browned. 

  18. Remove from oven and allow to set for 10 minutes. Breathe a sigh of joint relief and accomplishment from baking such a glorious pie. Serve with vanilla ice cream and whipped cream. Enjoy!
  19. If you have tried this recipe, come back and let us know how it was! 

Recipe Video

Recipe Notes

Lay pie plate rim down on a large piece of aluminum foil. tracing the edges, cut out a large circle. Fold into fourths and cut out the center triangular. Unfold and you will have a perfect circle to gently lie on top of your crust edges if they decide to brown further than your liking. You may not need this, but hey, better safe than sorry. Pre-made "crust savers" may not fit your pie plate or may destroy any decorative rims.

Nutrition Facts
Pumpkin Apple Pie with Pecan Crust
Amount Per Serving
Calories 827 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 26g163%
Cholesterol 127mg42%
Sodium 432mg19%
Potassium 307mg9%
Carbohydrates 100g33%
Fiber 4g17%
Sugar 63g70%
Protein 7g14%
Vitamin A 8435IU169%
Vitamin C 5.9mg7%
Calcium 97mg10%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.