Pumpkin Pie Apple Crisp
This Pumpkin Pie Apple Crisp combines classic pumpkin pie with apple crisp for a simple, comforting fall dessert everyone will love.
Servings: 8 servings
Equipment
- oven mitt
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
