This was my pie for Thanksgiving and it was super good! Definitely will make it again! I had a regular pie crust in my freezer, so I used that, but ended up having too much pumpkin filling so I had to back a couple of mini 'pumpkin puddings' I will make sure to use a deep dish pie crust next time!
I found this recipe somewhere online just searching for different pie recipes when I was thinking about what to make for Thanksgiving. I came across this one and thought the two pies in one was brilliant plus I love Biscoff cookies so I decided to give it a go.
I'm glad I did! So good, especially with a bit of whip cream on top!
Pumpkin Dutch Apple Pie
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 (I used a bit more; I LOVE cinnamon!)
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- 1 cup evaporated milk (not condensed milk)
- ½ cup sugar (I used a bit less; about a 1/3 c or so)
- 2 eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract (I used vanilla bean paste)
- ¾ teaspoons cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup all purpose flour
- ⅓ cup walnuts, chopped (I used pecans)
- 5 tablespoons brown sugar
- 6 speculoos (spiced Belgian cookies = Biscoff cookies), crumbled
- 3 tablespoons butter, melted
- Preheat oven to 350 degrees. Place pie crust on a foil-lined baking sheet.
- 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. 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.