Delightful Pumpkin Apple Pie for Your Bakery Table

Introduction

As the leaves change and the air grows crisp, the season of pumpkin and apple delights arrives. Combining the warm, spiced flavors of pumpkin with the sweet-tartness of apples creates a dessert that's nothing short of a cozy hug.

This Pumpkin Apple Pie not only captures the essence of fall but also showcases a delightful contrast in textures and flavors. With a flaky crust, creamy pumpkin filling, and tender apple slices, each bite bursts with seasonal goodness—ideal for holiday gatherings or a comforting family dessert.

Whether you're a seasoned baker or just starting out, this recipe offers a satisfying experience that fills your home with irresistible aromas. Get ready to impress your friends and family with this show-stopping pie!

Ingredients

• 1 ½ cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3–4 tablespoons ice water
• 1 cup pumpkin puree (canned or fresh)
• 1 cup peeled and sliced apples (Granny Smith or Honeycrisp)
• 3/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 tablespoon lemon juice
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions & Preparation

1. In a mixing bowl, combine flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Stir in enough ice water to form a dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat the oven to 425°F (220°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the crust into the pan and trim the edges.
4. In a large bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, lemon juice, salt, beaten eggs, and vanilla extract until smooth.
5. Spread the sliced apples evenly over the pie crust. Pour the pumpkin filling over the apples, ensuring an even distribution.
6. Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set and the apples are tender.
7. Let the pie cool on a wire rack for at least 2 hours before serving, allowing the flavors to meld beautifully.

FAQs

What types of apples work best for this pie?

Granny Smith or Honeycrisp apples are ideal due to their balance of tartness and firmness.

My filling turned out too watery; what could have gone wrong?

Ensure that the pumpkin puree is well-drained if using fresh, and avoid adding too much liquid, especially from the apples.

Can I use sweetened applesauce instead of fresh apples?

Yes, you can substitute sweetened applesauce for fresh apples, but reduce the sugar in the filling accordingly.

How thick should the pumpkin filling be before baking?

The filling should have a smooth, slightly thick texture; it should spread easily but not be runny.

Is there a way to enhance the flavor of the pumpkin filling?

You can add a splash of maple syrup or a bit of bourbon for extra depth of flavor.

What if I want to make a smaller pie?

You can halve the recipe to make a smaller pie or use a tart pan for individual servings.

Conclusion

This Pumpkin Apple Pie is a delightful tribute to fall flavors, merging two beloved ingredients into one delicious dessert. Baking this pie fills your kitchen with warmth and creates the perfect atmosphere for seasonal celebrations.

Enjoy each slice and share the joy with loved ones, making this pie a new tradition in your autumn repertoire!

Recipe Card

Print Pin

Dark Chocolate Raspberry Cheesecake: A Rich, Creamy Delight

Dark Chocolate Raspberry Cheesecake – Rich, Creamy & Totally Indulgent Dessert made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter melted
• 12 ounces dark chocolate chopped
• 16 ounces cream cheese softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/2 cups fresh raspberries
• 1/2 cup sour cream

Instructions

• Prepare the crust by preheating the oven to 350°F (175°C).
• In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed.
• Press the crumb mixture into the bottom of a springform pan and bake for 10 minutes.
• While the crust cools, melt the dark chocolate in a microwave or double boiler until smooth.
• In a large mixing bowl, beat the softened cream cheese and sugar until light and fluffy.
• Add the melted chocolate and vanilla extract to the cream cheese mixture and mix until combined.
• Add eggs, one at a time, mixing well after each addition until fully incorporated.
• Fold in the sour cream and fresh raspberries gently using a spatula.
• Pour the mixture over the cooled crust in the springform pan and smooth the top.
• Bake in the preheated oven for 50-60 minutes or until the edges are set but the center still jiggles slightly.
• Once baked, turn off the oven and crack the door slightly, allowing the cheesecake to cool in the oven for an hour.
• After an hour, remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 4 hours or overnight.
• Before serving, garnish with additional raspberries and a drizzle of melted chocolate if desired.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.