Try this Caramelized Apple & Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350°F. Parbake the crust by lining it with foil and pie weights. Bake for about 20 minutes.
Remove the foil and bake until the bottom crust is set, but not coloring at all.
In a skillet, heat the apples, butter, brown sugar, cinnamon and salt until the apples are tender. In a small bowl combine the cornstarch and water. If your apples have a lot of liquid use just 2 tablespoon of water. If they are drier, add the remaining 2 tablespoons water. Stir over medium heat until the apple juices thicken and the cornstarch no longer looks cloudy. Allow the apples to cool while you prepare the pumpkin filling.
Whisk together the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, all-spice, eggs, sour cream and vanilla.
Turn down the oven to 325°F
Put the apples in the parbaked pie shell.
Pour in the pumpkin over the apples.
If there are any large bubbles, pop them with a fork.
Bake the pie for about 1 hour, but check after 45 minutes to gauge how quickly it is setting up. You want to take it out when the pumpkin is set and just puffing ever so slightly. You don’t want it to be liquid in the middle, but you also don’t want the pie to soufflé or it will crack.
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Serving Size: 1 Serving (2457g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4144 | ||
Calories from Fat: 518 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.6g | 77 % | |
Saturated Fat 32.2g | 161 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 548.1mg | 169 % | |
Sodium 6153.8mg | 212 % | |
Potassium 2945.4mg | 78 % | |
Total Carbohydrate 928.1g | 273 % | |
Dietary Fiber 64.4g | 258 % | |
Sugars, other 863.7g | ||
Protein 24g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4144
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