This caramel apple pumpkin pie is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust.
I used apples that kept their shape when I caramelized them, so they would add a bit of texture to the pie. Go with Granny Smith and Braeburn or a local apple that you know stays firm when cooked. These days all grocery stores have sugar pumpkins stacked up in the produce aisle, so you can roast your own. It is seriously easy and the taste is heavenly. Having said that, you can also use your favorite canned pumpkin puree.
More Pie Favorites
- My pie crust guide will help you troubleshoot your pie baking.
- Looking for something else? Try my 22 pie recipes.
- For more pumpkin recipes, check out some fall favorites.
Pumpkin Apple Pie Ingredients
- Fresh roasted pumpkins (or your favorite store-bought puree)
- Firm apples, like Granny Smith or Braeburn
- Pie dough from my pie crust guide
- Classic pie spices, including cinnamon, ginger, nutmeg and allspice
Best Canned Pumpkin For Pie
I am about to give up some of my chef cred with this next statement, but I did a blind taste test of canned pumpkin and I was very surprised by my taste buds. Out of 5 different brands, the hands down winner was Libby’s. They are not paying me to say that, nor did they send me any product. Not only did Libby’s have the sweetest, most “pumpkin” tasting canned pumpkin, but when I looked at them all side by side, it was the most gorgeous color. It claims not to have any color added, in fact, it’s just 100% pumpkin, just like the organic versions. I won’t mention the other brands to avoid, but some were dull, yellow, tasted more like water and had a grainy texture, not good.
Caramel Apple Pumpkin Pie Recipe Step-by-Step
Full recipe at the end of this post!
Preheat oven to 350°F. Blind bake (par bake) the crust by lining it with foil and pie weights. Bake for about 20 minutes.
Remove the foil and bake until the bottom crust is set, but not coloring at all.
In a skillet, heat the apples, butter, brown sugar, cinnamon and salt until the apples are tender. In a small bowl combine the cornstarch and water. If your apples have a lot of liquid use just 2 tablespoon of water. If they are drier, add the remaining 2 tablespoons water. Stir over medium heat until the apple juices thicken and the cornstarch no longer looks cloudy. Allow the apples to cool while you prepare the pumpkin filling.
Whisk together the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, all-spice, eggs, sour cream and vanilla.
Turn down the oven to 325°F
Put the apples in the par baked pie shell.
Pour in the pumpkin over the apples.
If there are any large bubbles, pop them with a fork.
Bake the caramel apple pumpkin pie for about 1 hour, but check after 45 minutes to gauge how quickly it is setting up. You want to take it out when the pumpkin is set and just puffing ever so slightly. You don’t want it to be liquid in the middle, but you also don’t want the pie to soufflé or it will crack.
Set it to cool on a rack.
Once the caramel apple pumpkin pie is room temperature place it in the refrigerator for at least an hour.
The caramel apple pumpkin pie cuts better when chilled and I prefer the flavor.
You can try it chilled or at room temperature.
Ingredients
- Pie Dough (you'll only need 1, so freeze the second disc) RECIPE HERE
Caramelized Apple Layer
- 5 apples peeled, cored and cubed in 1/2-inch pieces
- 3 tbsp / 45g butter
- 1/2 cup / 100g brown sugar
- 1/2 tsp ground cinnamon
- pinch kosher salt
- 1 tbsp cornstarch
- 2-4 tbsp water
Pumpkin Layer
- 1 (15 oz) can pumpkin puree or equal amount roasted
- 3/4 cup / 150g brown sugar
- pinch kosher salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 2 large eggs
- 1/2 cup / 120g sour cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Par bake (blind bake) the crust by lining it with foil and pie weights. Bake for about 20 minutes. Remove the foil and bake until the bottom crust is set, but not coloring at all.
- In a skillet, heat the apples, butter, brown sugar, cinnamon and salt until the apples are tender. In a small bowl combine the cornstarch and water. If your apples have a lot of liquid use just 2 tablespoon of water. If they are drier, add the remaining 2 tablespoons water. Stir over medium heat until the apple juices thicken and the cornstarch no longer looks cloudy. Allow the apples to cool while you prepare the pumpkin filling.
- Whisk together the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, all-spice, eggs, sour cream and vanilla. Turn down the oven to 325°F.
- Put the apples in the par baked pie shell. Pour in the pumpkin over the apples. If there are any large bubbles, pop them with a fork. Bake the caramel apple pumpkin pie for about 1 hour, but check after 45 minutes to gauge how quickly it is setting up. You want to take it out when the pumpkin is set and just puffing ever so slightly. You don't want it to be liquid in the middle, but you also don't want the pie to soufflé or it will crack.
- Set it to cool on a rack. The caramel apple pumpkin pie cuts better when chilled and I prefer the flavor. You can try it chilled or at room temperature.
Hi Zoe! This looks fabulous. I was just curious though – Do you think it would still work if I used a pre-made pie shell instead?
Hi Hannah,
Yes, of course, it will still work, just use whatever your favorite one is.
Enjoy, Zoë
I made this yesterday for our Canadian Thanksgiving yesterday and it was wonderful. The apple and pumpkin is a great combination together. Thanks for the recipe!
Hi Stephanie,
Thank you so much for trying the recipe, so glad you liked it!
Cheers, Zoë
This is a must make pie for Thanksgiving. Hoping it tastes a good as it look!
Wowee I missed this! What a fantastic pie and I will try this. I usually steam my pumpkin tender but I think I might try roasting it for this. Beautiful!
This is right up my alley and a twofer at that! Thanks Zoë, this is beautiful and the photo of the apples had me drooling.
Thanks Kevin!
Enjoy the pie, Zoë
This looks so appetising! Sounds like a fabulous combination, why have only apple or pumpkin pie when a combination of both is possible.
This is seriously the BEST pie I have ever eaten! I’m not crazy about pumpkin pie, but I love apple. Mixed together, it’s like heaven. I made this for an early Thanksgiving with friends and it was a huge hit. I have two in the oven now for family Thanksgiving on Thursday.
this is a little twist on the same pie by mother in law makes every year for thanksgiving! mine never quite measures up (but she uses canned apples, so that’s cheating in my book ; ) i’ll be trying your recipe this year!
quick question tho: i don’t have access to lard. can i sub equal amounts butter for the crust?
Great blog! this is so yummy 🙂
Hi,
I want to make this pie tomorrow, but I have been wondering regarding a few things:
– Instead of pumpkin puree, should I only put my pumpkin into the oven? Should I grind it after?
– I noticed that the pie crust recipe is different in the video and in the written recipe. Which one should I use?
Can’t wait to prepare this!
A
–
Hi Adi,
Here is a post about roasting your pumpkin to make puree. http://zoebakescom.bigscoots-staging.com/2007/11/19/roasting-sugar-pumpkin-for-bread/
Both pie doughs are great and will produce a wonderful pie. I just included the video in case you wanted to see my method. Try the written one and see what you think.
Thanks! Zoë
What an amazing, why-didn’t-I-think-of-that idea. Thanks!
Zoe, I love this idea. Every Thanksgiving I usually make apple and pumpkin pies so I’m dying to try this. I totally agree with you about LIbby’s pumpkin. I’ve been so disappointed by the other canned brands, especially the organic ones. So tasteless, and a yucky color too.
Let’s eat!
You might have given me the solution to our age-old Thanksgiving pie debate of apple or pumpkin. Thank you!
You are a genius!!!
Theis is the first time im hosting a thanksgiving meal..and to be honest im terrified.I plan on doing some dishes ahead of time so that im not overwhelmed on D day…can i bake pumpkin pie a day in advance?
Hi Liz,
Yes, you can make this pie a day, or even two, ahead!
Enjoy, Zoë
Thank you so much for responding.
just made this today and my friends and i loved it! i’m generally not a huge fan of pumpkin pie, and basically because of the texture. but, with the apples, it just made the whole pie perfect! relatively easy to make, not complicated, no unusual ingredients to round up. i will definitely make this again. thanks for the recipe!
Hi Lori,
Yay, thank you so much for trying the recipe, so glad you enjoyed it!
Cheers, Zoë
Gorgeous!
Just the perfect pie! Could that be possible? Well, yes, now it can 🙂
Congrats!
xx
Well this solves the dilemma of Apple or Pumpkin? Both! And yes, I’ll still have two pieces. Great idea.
This is such a cool recipe! I love that this takes traditional pumpkin pie to a whole new level!
Oh come on! That’s just too gorgeous.
Stunningly done! Thanks for the Libby’s tip too! 🙂
I’m all over this – two of my fav pies in one!
Gorgeous pie, I love the layers!