Pumpkin Dutch Apple Pie with Speculoos Crumble
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.
The Kitchen Prep
store-bought deep dish pie crust or pie dough
fitted in a deep dish pie plate
For Apple Layer:
cored and thinly sliced Granny Smith apples
For Pumpkin Layer:
not pumpkin pie filling
not condensed milk
? teaspoon nutmeg
For Crumble Topping:
all purpose flour
? cup walnuts
spiced Belgian cookies, crumbled
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.
Adapted from Nestle’s Very Best Baking Cookbook