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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.
Prep Time10 mins
Cook Time58 mins
Total Time1 hr 8 mins
Course: Dessert
Cuisine: American
Servings: 1 pie
Author: The Kitchen Prep


  • 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


  • 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