Ingredients for Pumpkin Dutch Apple Pie
- Unbaked 9 Inch Deep Dish Pie Pastry
- 6 cups peeled and sliced apples
- Granulated Sugar
- All Purpose Flour
- 1 tablespoon lemon juice
- Ground Cinnamon
- Pumpkin Puree
- 1 (12-ounce) can evaporated milk
- 2 large eggs
- ¼ cup (½ stick) melted unsalted butter + ¼ cup cold unsalted butter for crumble
- ½ teaspoon ground salt
- Ground Nutmeg
- Walnuts
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How to Make Pumpkin Dutch Apple Pie
- Preheat oven to 375°F (190°C).
- **Make the Apple Layer:**
- In a medium bowl, combine 6 cups peeled and sliced apples, ¾ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice, and 1 teaspoon ground cinnamon.
- Pour the apple mixture into a 9-inch pie crust.
- **Make the Pumpkin Layer:**
- In a separate medium bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, ¾ cup granulated sugar, 2 large eggs, ¼ cup (½ stick) melted unsalted butter, 1 teaspoon ground cinnamon, ½ teaspoon ground salt, and ½ teaspoon ground nutmeg.
- Gently pour the pumpkin mixture over the apple layer in the pie crust.
- **Make the Crumble Topping:**
- In a medium bowl, combine ½ cup all-purpose flour, ½ cup chopped pecans or walnuts, ½ cup brown sugar, and ¼ cup cold unsalted butter, cut into small pieces.
- Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- **Bake the Pie:**
- Bake for 30 minutes.
- Remove from oven and sprinkle evenly with the crumble topping.
- Return to oven and bake for another 20-25 minutes, or until the custard is set and the topping is golden brown.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
121g
Fat
43g
Carbs
17g
