Apple Pumpkin Streusel Pie

Apple Pumpkin Streusel Pie
In partnership with Michelle Barrera (@michellesipsandsavors).

Who says you can't have both fall favorites in one pie?!

Best For: Dessert
Total Time: 1 hour 10 minutes
Yields: 6-8 slices



    • Store-bought pie crust (or use your favorite recipe)
Apple Layer
    • 3 medium baking apples (like Cortland or Empire), peeled, cored, and sliced
    • ¼ cup sugar
    • 1 Tbsp all-purpose flour
    • 1 tsp lemon juice
    • ¼ tsp ground cinnamon
Pumpkin Layer
    • 1½ cups canned pumpkin purée
    • ½ cup sugar
    • 1 cup evaporated milk
    • 2 large eggs, lightly beaten
    • 2 Tbsp unsalted butter, melted
    • ¼ tsp salt
    • ½ tsp pumpkin pie spice
    • ½ cup all-purpose flour
    • ½ cup sugar
    • ⅓ cup chopped pecans
    • 3 Tbsp unsalted butter, melted



      1. Preheat oven to 375° F. 
      2. Prepare pie crust in an 9 in. pie plate. Make air holes by poking a fork evenly all over the crust. 
      3. Pre-bake for 10 minutes and then remove from the oven.
    Apple Layer
      1. Combine apples, sugar, flour, lemon juice, and cinnamon in medium bowl. Mix so apples are evenly coated.
      2. Fill bottom of the pie crust with an even layer of apples.
    Pumpkin Layer
      1. Whisk together pumpkin, evaporated milk, sugar, eggs, melted butter, salt, and pumpkin pie spice in a medium bowl. 
      2. Carefully pour over apple mixture.
      3. Bake for 30 minutes.
      1. While pie is in the oven, combine streusel ingredients in a medium bowl. Using a fork, mash and combine until mixture is a course texture.
      2. After the 30 minutes of initial baking is complete, Remove pie from the oven. Carefully spoon the streusel evenly on the top of the pie. 
      3. Return to oven and bake for 25-30 minutes. If the top is browning too quickly, cover with foil so it does not burn.
      4. Remove and set on a wire rack to cool completely. 

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