Caramel Apple Pumpkin Pie

Caramel Apple Pumpkin Pie Recipe | ZoeBakes | Photo by Zoë François

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.

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

Pie dough – you’ll only need enough for one 10-inch pie, so you can freeze the rest.

Caramelized apple layer:

5 apples, peeled, cored and cubed in 1/2-inch pieces

3 tablespoons butter

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

Pinch salt

1 tablespoon cornstarch

2 to 4 tablespoons water

Pumpkin layer: 

1 (15 ounce) can pumpkin puree or equal amount roasted

3/4 cup brown sugar

Pinch salt

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon all-spice

2 large eggs

1/2 cup sour cream

1 teaspoon vanilla – DIY vanilla extract

Prepare the pie dough according to these instructions, click here
Blind Baking Pie Dough | ZoeBakes | Photo by Zoë François

Preheat oven to 350°F. Par bake the crust by lining it with foil and pie weights. Bake for about 20 minutes.

Baked Pie Crust | ZoeBakes | Photo by Zoë François

Remove the foil and bake until the bottom crust is set, but not coloring at all.

Caramelized Apples | ZoeBakes | Photo by Zoë François

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.

Pumpkin Pie Filling | ZoeBakes | Photo by Zoë François

Whisk together the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, all-spice, eggs, sour cream and vanilla.

Turn down the oven to 325°F

Caramelized Apples in Baked Pie Crust | ZoeBakes | Photo by Zoë François

Put the apples in the par baked pie shell.

Pouring Pumpkin Pie Filling over Caramelized Apples in Pie Crust | ZoeBakes | Photo by Zoë François

Pour in the pumpkin over the apples.

Caramel Apple Pumpkin Pie before it goes in the oven | ZoeBakes | Photo by Zoë François

If there are any large bubbles, pop them with a fork.

Caramel Apple Pumpkin Pie | ZoeBakes | Photo by Zoë François

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.

Caramel Apple Pumpkin Pie on a cooling rack by the window | ZoeBakes | Photo by Zoë François

Set it to cool on a rack.

Caramel Apple Pumpkin Pie on a cooling rack by the window | ZoeBakes | Photo by Zoë François

Once the caramel apple pumpkin pie is room temperature place it in the refrigerator for at least an hour.

Caramel Apple Pumpkin Pie Recipe | ZoeBakes | Photo by Zoë François

The caramel apple pumpkin pie cuts better when chilled and I prefer the flavor.

Caramel Apple Pumpkin Pie slice | ZoeBakes | Photo by Zoë François

You can try it chilled or at room temperature.

Caramel Apple Pumpkin Pie slice | ZoeBakes | Photo by Zoë François

Congratulations to Kathy T, she won a copy of Simply Ancient Grains by Maria Speck.