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This Pumpkin Pie Apple Crisp is the ultimate fall mashup with creamy pumpkin, tender apples, and a buttery crumble topping. 🍁🥧

Slice of Pumpkin Pie Apple Crisp on a plate with the full pie in the background.

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⭐ Why You’ll Love This Recipe

  • It mixes pumpkin apple flavors into one comforting dish.
  • It brings together pumpkin and apple layers for the perfect fall treat.
  • It is a great choice for Thanksgiving desserts when you want something different.
  • It fits perfectly into your list of fall desserts recipes for the season.
  • It works for holiday gatherings or anytime you want easy fall desserts.

🛒 Ingredients & Substitutions

  • pie crust – use homemade, frozen, or refrigerated dough
  • pumpkin pie filling – canned pumpkin pie filling works best
  • evaporated milk – substitute with heavy cream for a richer texture
  • egg – no substitute recommended
  • pumpkin pie spice – use a mix of cinnamon, nutmeg, and cloves
  • apples – Honeycrisp, Gala, or Granny Smith work well
  • brown sugar – use dark brown sugar for a deeper flavor
  • granulated sugar – substitute with cane sugar
  • cinnamon – replace with apple pie spice if needed
  • oats – use quick oats or old-fashioned oats
  • melted butter – substitute with margarine if needed

✨ Variations

  • Swap apples for pears for a new twist on pumpkin-apple flavor.
  • Add a handful of chopped pecans to bring crunch to this pumpkin and apple dessert.
  • Use maple syrup in the filling to add a warmer, Thanksgiving-inspired flavor.
  • Make it gluten-free by using a gluten-free pie crust and gluten-free oats for fall dessert recipes.
Bowl with pumpkin pie filling, egg, spices, and evaporated milk being prepped next to an unbaked pie crust.
Mixed pumpkin filling in a bowl ready to be poured into the pie crust for Pumpkin Pie Apple Crisp.
Pumpkin filling spread evenly inside an unbaked pie crust before baking.
Bowl of chopped apples mixed with brown sugar, granulated sugar, cinnamon, and melted butter.
Pumpkin layer topped with cinnamon coated apples inside a pie crust.
Unbaked crisp topping added over the apple layer in the pie crust before baking.
Fully baked Pumpkin Pie Apple Crisp resting in a white pie dish on a woven trivet.
Close up of a baked Pumpkin Pie Apple Crisp with a slice removed, showing the pumpkin and apple layers under the oat crumble.
Slice of Pumpkin Pie Apple Crisp served on a decorative plate showing layers of pumpkin, apple, and oat crumble.

🔥 Tips

  • Use firm apples so the pumpkin apple layers hold their shape.
  • Let the pumpkin and apple layers cool slightly before adding the crumble.
  • Bake on a baking sheet to catch any drips and keep fall desserts cleaner.
  • Add foil around the edges of the crust if they brown too quickly, which is common with Thanksgiving desserts.

❓ FAQs

Can I make this ahead of time?

Yes. This keeps well in the refrigerator overnight, making prep easy for Thanksgiving or busy fall desserts.

Can I use canned pumpkin instead of pumpkin pie filling?

Not as written. Canned pumpkin is not sweetened or spiced. Use pumpkin pie filling to balance the apple layer.

Can I double this Pumpkin Pie Apple Crisp recipe?

Yes. Make it in a 9×13-inch pan for larger gatherings, especially if you are planning fall dessert recipes for a crowd.

🍽️ Other Recipes You May Enjoy

Slice of Pumpkin Pie Apple Crisp on a decorative plate with a fork, showing the crumb topping and pumpkin apple filling.
4.51 from 69 votes
Servings: 8 servings

Pumpkin Pie Apple Crisp

By Jamie Sherman
This Pumpkin Pie Apple Crisp combines classic pumpkin pie with apple crisp for a simple, comforting fall dessert everyone will love.
Prep: 10 minutes
Cook: 1 hour
Additional Time: 1 hour
Total: 2 hours 10 minutes
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Equipment

Ingredients 

  • 1 pie crust

Pumpkin Layer:

  • 1 cup pumpkin pie filling
  • ¼ cup evaporated milk
  • 1 large egg
  • 1 teaspoon pumpkin pie spice

Apple Layer

  • 4 apples, peeled and chopped
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Topping Layer:

  • ¼ cup brown sugar, packed
  • ½ cup oats
  • ¼ cup melted butter

Instructions 

  • Heat oven to 375°.
  • In a bowl, mix the pumpkin pie filling, evaporated milk, egg, and pie spice. Pour the mixture into the unbaked pie crust. Bake for 10 minutes.
    1 pie crust , 1 cup pumpkin pie filling, 1/4 cup evaporated milk, 1 large egg, 1 teaspoon pumpkin pie spice
  • Remove from the oven and let it cool for 10 minutes. The pumpkin layer will still be soft.
  • In a separate bowl, mix the chopped apples with the brown sugar, granulated sugar, and cinnamon. Gently spoon the apples over the pumpkin layer without disturbing it.
    4 apples, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 tablespoon ground cinnamon
  • In another bowl, mix the brown sugar, oats, and melted butter for the crumble. Drop small bits of the crumble over the apples.
    1/4 cup brown sugar, 1/2 cup oats, 1/4 cup melted butter
  • Return the pie to the oven and bake for 35-45 minutes until the topping is golden and the apples are soft.
  • Cool completely before slicing and serving.

Notes

🥡 STORAGE: Store leftovers in the refrigerator, covered, for up to 4 days.
Keep the pie in the pie plate for easy storage.
♨️ REHEATING: Microwave individual slices until warmed through.
Warm slices in a 300° oven for 8-10 minutes.
Reheat in an air fryer at 300° for 3-4 minutes.
❄️ FREEZING: Freeze tightly wrapped slices for up to 2 months.
Thaw slices in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS: Use firm apples so the apple layer does not get mushy.
Let the pumpkin layer cool for the full 10 minutes so it sets enough to add apples.
Add foil around the edges of the crust to prevent it from browning too quickly.
🍳 ALTERNATE COOKING METHODS: Bake in a toaster oven at the same temperature if using a smaller pie plate.
Make individual mini pies using small tart pans and reduce the bake time.
♻️ LEFTOVERS: Enjoy leftovers warm for breakfast with yogurt.
Serve cold with a scoop of vanilla ice cream.
📝 NOTES: You can use homemade pie crust, a frozen pie crust, or refrigerated pie dough.
Dark brown sugar gives a deeper caramel flavor in the crumble.
This recipe was originally published as a contributor post by Nap-Time Creations.

Nutrition

Serving: 1slice, Calories: 375kcal, Carbohydrates: 64g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 41mg, Sodium: 227mg, Potassium: 251mg, Fiber: 7g, Sugar: 37g, Vitamin A: 3083IU, Vitamin C: 6mg, Calcium: 79mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4.51 from 69 votes (69 ratings without comment)

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18 Comments

  1. Will says:

    TWo of my Autumn favorite flavores, together. I’m definitely going to try this with either cool-whip and / or a good vanilla bean ice cream.

    Reply
  3. Liz Carcedo says:

    This looks absolutely delicious!! Going to have to try this 🙂

    Reply
  4. Michelle Meche says:

    This combination just says Fall. Never would have thought to put the two together.

    Reply