Pumpkin Apple Pie

February 16, 2021

Pour apple mixture into pie shell and spoon pumpkin mixture evenly over the top. Trim crust to 12 in.

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Roll out the pastry to line the tart tin 22-23cm diameter loose-bottomed metal tin.

Pumpkin apple pie. Flute the edges or decorate with pastry leaves. Pumpkin Pie Filling Time. In another large bowl whisk the pumpkin.

Bake at 375 for 50-55 minutes or until a knife inserted in the center comes out clean. This Pumpkin Dutch Apple Pie recipe features a layer of crisp crunchy apples topped with creamy pumpkin sprinkled with a crumble topping. On a lightly floured surface unroll crust.

In a mixing bowl add the pumpkin purée evaporated milk sugar egg cinnamon salt and apple pie spice. Pour into pie shell. Pour apple mixture into pie shell and spoon pumpkin.

Refrigerate for 20-30 minutes. Reduce oven temperature to 350ºF. Combine apples sugar flour lemon juice and cinnamon in medium bowl.

Support the sides with foil prick the base then bake blind place baking. For the Pumpkin Mix. Pour over apple layer.

Spread apple pie filling into pie crust. In a bowl whisk the pumpkin milk sugar egg cinnamon and salt until smooth. Cook and stir for 4 minutes.

Combine sugar pumpkin pie spice and salt in medium bowl. Using a mixer or a Kitchen Aide blend together ingredients and pour into the gap between your first apple pie and the outside pie crust. Beyond edge of plate.

Add brown sugar and pumpkin pie spice. Transfer crust to a 9-in. Add ice and blend until smooth.

Preheat the oven to 190Cgas 5. Add pumpkin corn syrup and evaporated milk. In a large bowl whisk together egg granulated sugar pumpkin remaining 14 teaspoon salt remaining 12 teaspoon cinnamon cloves ginger and milk until well combined.

Gently work the dough into the pie dish shape crust as desired and cut off any overlaying pie dough with kitchen shears. Gently pour pumpkin mixture over apples. In a bowl whisk pumpkin milk sugar egg cinnamon and salt until smooth.

Blend frozen apple almond milk and pumpkin puree in a blender until smooth. Set aside on a wire rack to let cool completely before cutting into slices. Bake for 10 minutes then reduce temperature to 375F and bake until filling is just set in the middle about 40 minutes more.

If necessary cover the edges with foil for the last 15 minutes of baking time to prevent over-browning. Bake 35-40 minutes or until knife inserted in center comes out clean. In a large bowl combine the apples sugar flour lemon juice and cinnamon.

Place pastry in a 9-in. In a separate bowl add canned pumpkin eggs evaporated milk cinnamon pumpkin-pie spice and sugar. It is just what the doctor ordered for those suffering from pumpkin-apple deficiency.

Pumpkin Apple Pie Serves 8 adapted from the Whole Foods website 13 cup light brown sugar 1 tbsp cornstarch 1 tsp cinnamon divided 12 tsp salt divided 13 cup water 2 tbsp butter 2 granny smith apples peeled cored and thinly sliced 1 egg 13 cup sugar 34 cup canned pumpkin puree 14 tsp cloves 14 tsp ginger 34 cup evaporated milk. Preheat oven to 400 degrees F 204 C and place a rack in the bottom 13 of your oven for optimal baking. Serve with a generous smile and slices of sharp cheddar cheese.

Prepare filling by peeling and slicing apples into bite sized pieces or slices and tossing with cinnamon pumpkin pie spice salt sugar pumpkin. Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean. Combine the pumpkin puree evaporated milk both sugars eggs vanilla and spices in a.

Pour over apple layer.

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