Dutch Pumpkin Apple Pie

It’s November! So, naturally… pie.

You know, when the holidays roll around there are a lot of hard decisions to make. Like how to decorate, and what to buy for family and friends… and most importantly, whether that little space you left for dessert calls for a slice of pumpkin pie or apple pie. No one should have to choose.

This pie is the best of both worlds and you are going to LOVE it.

It’s an apple pie smothered in a custardy hug from pumpkin pie filling. It’s almost embarrassing to interrupt them, they go so well together.

But you know what really takes this pie over the top?

Cookies. Speculoos, to be precise. Yep, those are the crisp, spiced cookies that Trader Joe’s turns into their famous “Cookie Butter.”

It just seemed like a logical thing to crush up some Speculoos and add them to the crumbly topping for this pie. The spicy warmth and crunch of the cookies complement the tart apples and creamy pumpkin filling like they were destined to cross paths and make this pie the epitome of fall desserts.

Are you a pumpkin or apple pie person? Will you be trying this two-in-one combo?

Dutch Pumpkin Apple Pie

Pumpkin Dutch Apple Pie with Speculoos Crumble! Everything you love about the classic – sweet, juicy apples and buttery pie crust – surrounded by creamy pumpkin custard for an unexpected mash-up.

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Course Dessert

Prep Time 10 minutes mins

Cook Time 58 minutes mins

Total Time 1 hour hr 8 minutes mins

Servings 1 pie

Author Dianna Muscari

Ingredients  

• 1 store-bought deep dish pie crust or pie dough fitted in a deep dish pie plate

For Apple Layer:

• 2 cups peeled cored and thinly sliced Granny Smith apples
• ¼ cup sugar
• 2 tablespoons flour
• 1 teaspoon lemon juice
• ¼ teaspoon cinnamon

For Pumpkin Layer:

• 1 ½ cups pumpkin puree not pumpkin pie filling
• 1 cup evaporated milk not condensed milk
• ½ cup sugar
• 2 eggs
• 2 tablespoons butter melted
• 1 teaspoon vanilla extract
• ¾ teaspoons cinnamon
• ? teaspoon nutmeg
• ¼ teaspoon salt

For Crumble Topping:

• ½ cup all purpose flour
• ? cup walnuts chopped
• 5 tablespoons brown sugar
• 6 speculoos spiced Belgian cookies, crumbled
• 3 tablespoons butter melted

Instructions 

• Preheat oven to 350 degrees. Place pie crust on a foil-lined baking sheet (to prevent spills & for easier transfer).
• In a large bowl, toss together apples, sugar, flour, lemon juice and cinnamon. Pour into the UNBAKED pie crust and arrange into an even layer.
• In another bowl, whisk together pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, nutmeg and salt until well combined. Pour evenly over apple layer.
• Bake for about 30-35 minutes or until just starting to set.
• Meanwhile, in a medium bowl, combine flour, walnuts, brown sugar, crushed cookies and butter until it forms a mixture that resembles wet sand. You’ll want some lumps and clumps. Set aside.
• Remove pie from oven and top with crumble. Bake for another 20-23 minutes or until the pumpkin layer is set and the crumble begins to turn golden.
• Cool for about 30 minutes before cutting for best results.

Dianna's Tips

Adapted from Nestle’s Very Best Baking Cookbook