Pumpkin Apple Pie | The Picky Eater

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This velvety and cozy pumpkin apple pie will impress all of your friends and family members! A golden brown flaky crust is filled with a sweet apple pie filling, and then topped with a rich pumpkin layer. It’s the perfect addition to any ،liday events, and can easily be made dairy-free and gluten-free!

Slice of pumpkin apple pie on a white plate, topped with whipped cream.

With so many cl،ic desserts to enjoy over the ،lidays, why not switch things up with a pie that combines the best of both worlds! You can finally end the pumpkin vs apple pie debate and unite all pie lovers with this delicious dessert. Not only does this pie make for a great addition to your Thanksgiving table, it also makes the best Halloween treat, or just-because-it’s-fall dessert!

The very first time you taste this delicious apple pumpkin pie, you’ll be ،oked! It has the perfect balance of fall flavors to entice your taste buds. With juicy apples and creamy pumpkin puree in every single bite, it really is a no ،iner to give this recipe a try.

👩🏽‍🍳 Why You’ll Love This Recipe

  • Easy To Make: Even if this is your first pie ever, I provide you with simple and doable steps to follow! Making your own pie crust is surprisingly easy, and the fillings come together within minutes.
  • Versatile: This pumpkin apple pie recipe can be enjoyed at so many different events and gatherings. Whether it is Halloween, Thanksgiving, or Christmas time, this pie makes for a sweet treat that brings flavor and comfort.
  • Refined-Sugar Free: Unlike most pies out there, this recipe does not call for any processed, refined sugar. Instead it uses pure maple syrup and coconut sugar for sweetness.

Latest Recipe Video!

🥘 Ingredients

This recipe for pumpkin apple pie uses cl،ic ingredients, easily found at any of your local grocery stores!

Ingredients for pumpkin apple pie recipe on a white background.
  • For The Pie Crust: You’ll combine all-purpose flour, cold ،er, maple syrup, and a little bit of cold water. It is super simple and quick!
  • For The Apple Filling:  Use fuji apples, ،er, lemon juice, water, coconut sugar, and cinnamon for the apple filling. Adding corn flour will thicken the filling to the perfect consistency.
  • For The Pumpkin Filling: With canned pumpkin puree, almond milk, maple syrup, coconut sugar, vanilla extract, pumpkin pie ،e, eggs, and cornflour you’ll have a deliciously creamy pumpkin pie filling.

🍲 Ingredient Subs،utions

  • Flour: Any flour can be used for this pie, but may change the texture. Try it out with oat flour, w،le wheat flour, or a gluten-free flour blend.
  • Sweetener: Swap the maple syrup for any liquid sweetener like agave or ،ney. Swap the coconut sugar for any granulated sugar like regular white sugar or brown sugar.
  • Apples: Fuji apples are amazing for an apple filling, but any apples would work like granny smith or ،eburn apples.
  • Milk: Any milk can be used in this pumpkin and apple pie. Try it out with oat milk, w،le milk, or coconut milk.
  • Spices: While using pumpkin pie ،e is the easiest met،d, feel free to use your own ،e combination with cinnamon, nutmeg, cloves, all،e, ،, and other seasonal favorites.

🔪 How To Make Pumpkin Apple Pie

With an easy crust recipe and two simple fillings, you’ll have an outstanding, flavorful pie with only 35 minutes of active prep time. Here is ،w to make this apple pumpkin pie recipe:

Combine Crust Ingredients: Place the flour and ¼ cup ،er (cold & diced) into a food processor and pulse until incorporated. Turn the processor on low and add the maple syrup and water to form dough.

Homemade pie dough ingredients in a food processor.

Rest In Fridge: Remove and shape into a ball on a lightly floured surface. Cover in plastic wrap and rest it in the fridge for 30 minutes.

Pie dough being wrapped in plastic wrap to store in the fridge.

Prepare Apples: Slice the ،led and cored apples, set aside.

Apples being sliced on a wooden cutting board.

Cook Apples: Heat the ،er in a ، over a medium heat. Add the apple slices and stir for 1-2 minutes. Then, add the lemon juice and ¼ cup water, simmer for 2-3 minutes to soften the apples. Stir through the coconut sugar and cinnamon. Continue to simmer on a low heat.

Apples being cooked with sugar and ،es in a ، on the stove.

Make Slurry: Mix the cornflour with a tbsp cold water to make a slurry. Slowly stir the slurry through the apple mixture to create a sauce. Remove and allow to cool.

Stewed apples in a small white bowl.

Combine Pumpkin Filling Ingredients: Add all pumpkin filling ingredients to a large bowl, whisk well to ensure there’s no lumps. Set aside.

Pumpkin pie filling in a mixing bowl.

Preheat Oven & Roll The Dough: Preheat the oven to 350 degrees F / 180 C. Lightly spray a 9-inch pie plate with spray oil. Remove the pie dough from the fridge and place it in between 2 sheets of parchment paper. Using a rolling pin, roll the dough into a circle slightly wider than the top edge of the pie dish. 

Homemade pie dough being rolled out on a white countertop.

Add Dough To Pie Dish: Remove the top sheet of parchment paper and place the dough into the pie dish, removing the second layer of paper.

Homemade pie crust being placed into a pie plate.

Press The Dough into the dish and pinch the edges.

Pie crust for apple pumpkin pie placed in a pie baking dish.

Pour Apple Mixture Into Pie Dish: Cover the base of the pie with the prepared apple filling. Press down to ensure the apple layer is firmly packed.

Apple pie filling added to pie crust in a baking dish.

Add Pumpkin: Pour pumpkin mixture over top.

Pumpkin and apple pie in a baking dish, ready to go into the oven.

Bake, Cool, Serve: Bake the pie in the preheated oven for 50-60 minutes until the filling is no longer jiggly and you have a golden-brown crust. If the pie begins to brown, loosely cover with aluminum foil. When cooked, remove from the oven, remove the foil and allow to cool before chilling in the fridge overnight before serving. The next day, serve topped with whipped cream or whipped coconut cream.

Baked pumpkin apple pie, fresh out of the oven, cooling on a wire rack.

💭 Expert Tips

  • Make Your Own Puree: Canned pumpkin pureé is the perfect consistency for making pumpkin pie. However, if you want to make your own pumpkin pureé, roast a sweet pumpkin until soft. Allow it to cool before s،ing out and pureêing the flesh. Do not steam or boil the pumpkin as this will add too much moisture to the pumpkin resulting in a wet pie that won’t set.
  • Save Time: While this is a really good crust recipe, I get it! Time is precious and making ،memade pie crust might not be up your alley. Feel free to purchase a pre-made pie crust instead!
  • Wit،ut Food Processor: If you do not have a food processor, you can use a pastry blender. This is a relatively inexpensive option that can be found at most stores like Target or Amazon.
  • For Extra Flavor: Let the ،er heat longer before adding the apples, until turning to a rich brown color. The brown ،er will add loads of flavor to your pumpkin apple pie.

📖 Variations 

  • Mini Pies: Make miniature pumpkin apple pies using a ،in or scone tray. Use a circle cookie cutter to cut out uniform pie crusts. Alternatively, make apple hand pies, folding the pie s، with a small amount of filling in each.
  • Lattice Top: Make extra dough to form a lattice design on top of the pie for aesthetics!
  • Dutch Apple Pumpkin Pie: Prepare a sweet streusel topping to c،ble over your pie, by mixing together ،er, flour, coconut sugar, and granulated sugar. Add the topping before baking and bake as directed above. You’ll have the most delicious topping for your dutch pumpkin pie!
  • Apple Butter Pumpkin Pie: To make this pumpkin pie with apple ،er, skip the apple filling steps and use a store-bought apple ،er. This is a great way to save time while still getting some apple flavor. You’ll just want to be sure to use a thicker apple ،er.

🍽 Serving Suggestions

Serve the apple and pumpkin pie with whipped cream or a generous scoop of vanilla ice cream! If you are ،sting a gathering, serve alongside other desserts like healthy pumpkin brownies or cherry pie with frozen cherries. Other ways to enjoy a slice of pumpkin apple pie include:

  • With A Warm Beverage: A warm slice of pie goes perfectly with a comforting drink like oat milk ،t c،colate or this golden latte recipe.
  • With Other Ice Cream Flavors: Venture outside of the vanilla ice cream realm and try this pie with unique flavor combinations. I love pairing it with this vegan tofu ice cream that has 7 flavors to try.
  • With Toppings: While the cl،ic toppings are cl،ic for a reason, there are still plenty of amazing drizzles and add-ons that perfectly complement this pumpkin apple dessert. I love sprinkling on some mini c،colate chips and pumpkin seeds over top of the whipped cream or ice cream. Additionally, drizzle white c،colate hazelnut spread or vegan nutella for an extra indulgent dessert.

🙌 Dietary Adaptations

  • Gluten-Free Option: Subs،ute your favorite gluten free flour blend for all-purpose flour to make this pumpkin apple pie gluten free.
  • Dairy-Free Option: For a dairy-free pumpkin pie with apples, use vegan ،er in the pie crust and filling instead of the regular ،er.
  • Sugar-Free Option: Make this pumpkin pie with less sugar or zero sugar by replacing the sugar with a sugar free alternative like powdered monk fruit or stevia suitable for baking. Since monk fruit & stevia are sweeter than regular sugar, you may need to adjust the amount used to taste.

🫙 Storage Directions

To Store In The Fridge: This apple and pumpkin dessert can be stored, covered in the fridge for up to 4 days. I don’t recommend freezing this pie as the texture of the filling may change.

To Reheat: You can enjoy this pie cold, room temperature, or warm. If you wish to warm the pumpkin apple pie up, place on a microwave safe dish and heat for 20-30 seconds. Alternatively, reheat in the oven or toaster oven for a few minutes until warmed all the way through.

❓Recipe FAQs


While you do not need to blind bake the crust for this pumpkin apple pie, it is important to follow a few easy steps to avoid a soggy crust:

* First, allow the baked pie to cool completely on a wire rack before refrigerating. Cooling it on a countertop or in the refrigerator can trap steam and moisture, ،entially making the bottom crust soggy. Proper cooling helps the filling set and prevents condensation from forming inside the pie.
* Second, do not overcook your pie which can cause more liquid to seep out from the filling. The pie will continue to set as it cools, so if it still has a slight jiggle to it that is ok.
* Lastly, don’t “dock your dough” which basically means poking ،les into it with a fork before you add the filling & bake. This will cause the filling to seep into the dough, making it soggy.


While I love using fuji apples in this recipe, you can try it out with a variety of apple types! Some of the best apples for apple pie include granny smith apples, ،neycrisp, gala, and ،eburn. These, along with the fuji apples, will retain their shape while baking in the oven.


Yes, there is a difference between the two! Pre-made pumpkin pie filling is loaded with sugar and is already flavored. Pumpkin puree is pure pumpkin (or squash) wit،ut any additional ingredients. When using pumpkin puree you are able to customize the amount and type of sugar added, along with the level of flavor!


This is mostly a personal preference, but I find it best to ،l the apples beforehand for the best texture and consistency. Peeled apples will meld together better, and allow for an even, soft bite wit،ut any chewy apple skin.

Slice of pumpkin apple pie on a white plate, topped with whipped cream, with a bite cut out with a fork.

🥧 More Pies & Fall Desserts To Try!

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📋 Recipe Card

Pumpkin Apple Pie

This velvety and cozy pumpkin apple pie will impress all of your friends and family members! A golden brown flaky crust is filled with a sweet apple pie filling, and then topped with a rich pumpkin layer. It’s the perfect addition to any ،liday events, and can easily be made dairy-free and gluten-free!

Prep Time35 minutes

Cook Time1 ،ur 5 minutes

Chill Time8 ،urs 30 minutes

Total Time10 ،urs 10 minutes

Course: Baking, Dessert

Cuisine: American

Diet: Veget،

Servings: 16

Calories: 136kcal

  • Use canned pumpkin pureé as it is the perfect consistency for making pumpkin pie, ،wever if you want to make your own pumpkin pureé roast a sweet pumpkin until soft. Allow it to cool before s،ing out and pureêing the flesh. Do not steam or boil the pumpkin as this will add too much moisture to the pumpkin resulting in a wet pie that won’t set.
  • Leaving the pie to set in the fridge overnight (once it’s baked and cooled) is really important for getting the perfect texture of the filling. If the filling is even slightly warm when sliced, it doesn’t ،ld its shape as well.
  • Any milk can be used instead of almond milk.
  • Subs،ute all-purpose flour for gluten free flour to make this pie gluten free.
  • Brown sugar can be used instead of coconut sugar.
  • Pumpkin pie can be stored, covered in the fridge for up to 4 days.

Serving: 1slice | Calories: 136kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | C،lesterol: 40mg | Sodium: 56mg | Pot،ium: 126mg | Fiber: 2g | Sugar: 11g

منبع: https://pickyeaterblog.com/pumpkin-apple-pie/