Apple and Pumpkin Pie

Apple and Pumpkin Pie


171 people made this

About this recipe: A wonderful combination of autumn ingredients - apple, pumpkin and spices. A shortcrust pastry case is filled with apple, pumpkin and spices and topped with a streusel topping.

Joyce Lowe

Makes: 1 23cm deep pie

  • 250g pumpkin puree
  • 280g apple sauce
  • 4 tablespoons dark brown soft sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 eggs, beaten
  • 250ml evaporated milk
  • 1 (23cm) unbaked deep shortcrust pastry case
  • Streusel Topping
  • 50g butter
  • 60g plain flour
  • 75g dark brown soft sugar
  • 55g pecans, chopped

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Preheat oven to 180 C / Gas 4.
  2. In a large bowl, combine pumpkin, apple sauce, 4 tablespoons dark brown soft sugar, cinnamon, nutmeg and salt. Stir in eggs and evaporated milk. Pour into prepared pastry case.
  3. Bake in preheated oven for 50 to 60 minutes or until a knife inserted 5cm from the centre comes out clean. Sprinkle streusel topping over the pie and bake for an additional 15 minutes.
  4. To make the streusel topping: In a small bowl, combine butter, flour and 75g dark brown soft sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.


Pumpkin puree can be purchased online.

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