Nancy Fuller’s Pumpkin Apple Pie

Food Network’s Nancy Fuller shares her recipe for her Pumpkin Apple Pie – a nice twist on the holiday classic!

Pumpkin Apple Pie
Makes 1 (9-inch) pie


1 9-inch deep-dish homemade or store-bought pie dough, unbaked
2 tablespoons unsalted butter
2 Gala apples, cut into 1/2-inch dice
1 McIntosh apple, cut into 1/2-inch dice
1 teaspoon ground nutmeg, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon sea salt, divided
1 can (15-ounce) pumpkin puree
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 can (12-ounce) evaporated milk
2 large eggs
Whipped cream, for serving, optional


1. Preheat oven to 375 degrees and place a rack in the center of the oven.

2. Fit a 9-inch deep-dish pie plate with the pie dough. Trim and crimp the dough, and refrigerate until ready to use.

3. In a medium skillet set over medium heat, melt the butter, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves, and 1/8 teaspoon salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.

4. In a large bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs, and remaining 1/8 teaspoon salt.

5. Remove pie plate from the refrigerator and fill the bottom with the sautéed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg.

6. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes. Cool completely. Slice and top with whipped cream, if using to serve.

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