Autumn Pumpkin Apple Pie Recipe

Alright, if you’re gearing up to make this Autumn Pumpkin-Apple Pie, you’re going to need a mix of cozy, classic fall flavors that balance out just right.

Think pumpkin puree and crisp apples, with a little pumpkin pie spice for that warm kick, plus a bunch of pantry staples that hold everything together into a buttery, flaky masterpiece.

This isn’t just a pie that pops into existence it’s a careful dance of creamy, tart, sweet, and spicy, all wrapped up in a golden crust that practically whispers “eat me.”

Ready to stock your kitchen counter? Let’s plunge into what you’ll need.

• 1 (15-ounce) can of pumpkin puree (not pumpkin pie filling puree only)
• 2 to 3 medium tart apples (Granny Smith or Honeycrisp work best)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• 1/4 teaspoon salt
• 2 large eggs, beaten
• 1/2 cup evaporated milk (for that luscious creaminess)
• 1 tablespoon cornstarch (to keep the filling from getting runny)
• 1 teaspoon vanilla extract
• 1 double pie crust (homemade or store-bought, because who's the time?)

To easily cut and crimp your pie dough, a versatile Pastry Wheel and Cutter can elevate your pie-making skills.

One thing worth mentioning here is the apples. You don’t want mushy fillers in this pie; the apples should keep a little bite after baking, so stick to tart, firm varieties.

Also, don’t skimp on the pumpkin puree quality it makes a huge difference.

And if you’re thinking about going wild with spices, keep in mind that pumpkin pie spice is a well-tested blend.

DIY spice mixes can be a gamble, so unless you like surprises, that jar is your friend.

Finally, the evaporated milk adds richness but won’t make the pie soggy regular milk just doesn’t quite cut it here.

Oh, and the cornstarch? That’s the silent hero making sure the filling sets and slices cleanly instead of sliding off the crust like a cheesy soap opera plot twist.

Alright, ready to roll up your sleeves and bring this Autumn Pumpkin-Apple Pie to life? Start by preheating your oven to 375°F because you want a nice, steady heat that’ll cook the filling without turning the crust into a sad, burnt mess.

Now, grab a large bowl and dump in that (15-ounce) can of pumpkin puree. Next up, peel, core, and thinly slice your 2 to 3 medium tart apples Granny Smiths or Honeycrisps make your pie sing with that perfect mix of tartness and crunch. Toss these apple slices right into the pumpkin puree.

Then, sprinkle in 3/4 cup granulated sugar and 1/2 cup packed brown sugar to get those sweet layers started. Don't forget to add the 2 teaspoons of pumpkin pie spice; it’s the cozy hug of cinnamon, nutmeg, ginger, and cloves that really tie the flavors together. Follow with 1/4 teaspoon salt yes, just a pinch helps balance all that sweetness and stir it all up well.

Next, crack in your 2 large eggs and gently beat them before adding to the mix. Pour in 1/2 cup evaporated milk this is the secret behind that luscious creaminess without soggy guilt. To keep things neat and tidy, sprinkle in 1 tablespoon cornstarch. Without it, your filling might throw a slippery party in the pie dish instead of forming that firm, sliceable goodness.

Finally, add 1 teaspoon vanilla extract for a touch of warmth and depth. Give everything a good stir until smooth; the filling should look like thick autumn sunshine ready to be ladled into your waiting pie crust. Speaking of which, set your double pie crust out pre-made or homemade, whichever you prefer and gently press one crust into a 9-inch pie plate.

Now for the layering magic: pour the pumpkin-apple filling into the crust-lined dish, spreading it evenly. Take care to tuck in any apple slices poking out too much; you want that filling cozy under its top crust.

For a perfectly baked pie with a flaky crust, a high-quality Ceramic Pie Dish offers excellent heat distribution.

Place the second crust over the filling, then crimp or flute the edges to seal the deal bonus points if you get fancy with a lattice or leaf pattern, but hey, simple works, too. Cut a few slits or shapes in the top crust to let steam escape; nobody wants a pie volcano erupting in the oven.

Pop that beauty onto the middle rack and bake for about 50 to 60 minutes, keeping an eye as the crust turns golden and the filling firms up. If the crust starts browning too fast, a little foil shield is your best friend.

Let it cool completely before slicing though, let’s be honest, the smell alone might've folks hovering around the kitchen before then. The wait? Totally worth it.

Once you’ve nailed the basic pumpkin-apple filling and crust combo, you might start wondering how to switch things up without wrecking the whole pie.

Why not swap cinnamon for pumpkin pie spice or add a pinch of nutmeg? Want more texture? Toss in chopped walnuts or pecans.

If you’re feeling adventurous, replace half the apples with pears for a mellow twist.

Crust-wise, a graham cracker crust can surprise you in a good way.

Just don’t swap pumpkin puree for canned sweet potato unless you’re daring.

It’s all about small tweaks, keeping familiar flavors but teasing the palate gently.

Though pumpkin-apple pie shines all on its own, pairing it with the right side or drink can turn a simple dessert into a full-on cozy celebration.

Picture a scoop of vanilla ice cream melting slowly on warm pie that creamy chill cutting through the spice. Or how about a dollop of whipped cream with a hint of cinnamon?

For drinks, a hot cup of chai or even a bold black coffee complements those earthy pumpkin and tart apple flavors perfectly.

Don’t forget a sprinkle of toasted pecans or a drizzle of caramel for that extra magic touch. Simple? Yes. Delicious? Absolutely.

Pairing your pumpkin-apple pie with just the right sides or drinks can elevate the whole experience, but let’s step back for a moment and look at the bigger picture.

This pie isn’t just dessert it’s an invitation to cozy up, share stories, maybe even make a mess trying to cut perfect slices. You want that sweet-spiced filling balanced with buttery, flaky crust and a touch of crisp apple zing.

Don’t overthink it. Sure, serve ice cream or a warm drink, but mostly, savor the comfort and simple joy it brings.

Who knew autumn could taste this good?