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.
Servings: 1 pie
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.
Notes
Adapted from Nestle’s Very Best Baking Cookbook