Pumpkin Apple Pie


  • 1/3 cup firmly packed light brown sugar
  • 1 tablespoon cornstarch or all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt, divided
  • 1/3 cup water
  • 2 tablespoons butter
  • 2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
  • 1 egg
  • 1/3 cup granulated sugar
  • 3/4 cup pumpkin puree
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cardamom
  • 3/4 cup evaporated milk
  • 1 (9-inch) unbaked pie shell (in pie pan)


  1. Preheat oven to 425°F.
  2. In a medium saucepan, mix brown sugar, cornstarch, lemon zest, water, butter and 1/4 teaspoon of the salt and cook over medium heat, stirring constantly, until boiling.
  3. Add apples, stirring so they become well-coated with the sugar mixture. Cook 3 to 4 minutes. Remove from heat and set aside.
  4. In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, allspice, cardamom and milk, making sure they are well combined.
  5. Scoop apple mixture into pie crust, and then scoop the pumpkin mixture evenly over this to create a second layer. Bake for 10 minutes, then lower temperature to 375°F. Bake about 40 minutes more, until filling is set.
  6. Let the pie cool before serving.