Applesauce Pumpkin Pie Recipes

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PUMPKIN APPLESAUCE PIE



Pumpkin Applesauce Pie image

Make and share this Pumpkin Applesauce Pie recipe from Food.com.

Provided by Sydney Mike

Categories     Pie

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 pie pastry, 9-inch deep dish
3 large eggs, room temperature
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
3/4 cup light brown sugar, packed
1 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup chunky applesauce
1 cup pumpkin puree, canned

Steps:

  • Invert the pastry over a 9-inch deep dish pie pan, center it & gently tuck the pastry into the pan without stretching it, then sculpt the edge into an upstanding ridge.
  • Place the pie shell in the freezer for at least 30 minutes.
  • When ready to prebake it, preheat the oven to 400 degrees F.
  • Tear off a sheet of aluminum foil at least 15 inches long, carefully press it into the pastry until it fits like a second skin, & then arrange the excess foil on either side so that it points out like a pair of wings ~ Bunching it up underneath will deflect the heat, which you don't want to do! Fill the foil with about 1 1/2 pounds of dried beans, pushing them up the sides a little to keep the pastry snug against the pan.
  • Bake the shell on the center rack for 20 minutes, then remove it from the oven, & with hands protected, grasp the foil on either side & slowly lift the beans out of the shell.
  • Use a fork to poke the bottom of the pastry 4 or 6 times, twisting the fork slightly to enlarge the holes, so that steam can escape & help prevent the pastry from puffing up.
  • Put the pie shell back in the oven & bake for another 7 to 8 minutes, then let it cool on a wire rack for at least 15 minutes, while making the filling. Turn the oven down to 350 degrees F.
  • In a medium-size bowl, whisk the eggs until foamy & blended, then whisk in the maple syrup & vanilla. Set aside.
  • In a small mixing bowl, combine brown sugar, flour, salt & spices, then whisk this into the egg mixture.
  • Whisk in the applesauce & pumpkin, blending until smooth, then ladle the filling into the partially baked crust.
  • Place the pie on the center oven rack & bake 50 to 55 minutes. To check the pie for doneness, give the pan a quick little shake ~ The filling should not waver but should appear set in the middle. The sides might have puffed & have a flat finish while the center will be more glossy, indicating that the pie is ready to be taken from the oven & set on a wire rack to cool. Although it is very good warm, the apple flavor is more pronounced when the pie is cold.
  • If served cold, refrigerate the pie loosely covered with a sheet of waxed paper.

PUMPKIN PIE APPLESAUCE



Pumpkin Pie Applesauce image

This is almost too easy to be a recipe, but I'm struggling to get my kids to eat vegetables, and they couldn't stop eating this, so I figured it was worth posting. You could use less sugar, but I wanted the pumpkin to be about as sweet as the applesauce at our beginning-to-eat-veggies stage.

Provided by Jamie B

Categories     Pumpkin

Time 5m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 4

1 (15 ounce) can canned pumpkin
2 cups unsweetened applesauce (or one pumpkin can full)
1/4 cup sugar
1 teaspoon pumpkin pie spice

Steps:

  • 1. Mix all ingredients.
  • 2. Serve, or refrigerate.

Nutrition Facts : Calories 69.3, Fat 0.2, SaturatedFat 0.1, Sodium 134.2, Carbohydrate 17.7, Fiber 2.3, Sugar 13.8, Protein 0.7

CRUSTLESS PUMPKIN PIE MADE WITH APPLESAUCE



Crustless Pumpkin Pie Made with Applesauce image

A lighter take on pumpkin pie. Make it without crust and substitute unsweetened applesauce for sugar.

Categories     Desserts     Thanksgiving     Thanksgiving Desserts     Dessert     Desserts Dessert

Yield 8

Number Of Ingredients 8

Ingredients
Nonstick cooking spray
3/4 cup unsweetened applesauce
1 teaspoon ground cinnamon
1 tablespoon pumpkin pie spice
2 large eggs
1 can (15 oz.) Pumpkin
1 can (12 fl. oz.) fat free evaporated milk

Steps:

  • Directions
  • PREHEAT oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.
  • SPRAY with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.
  • PREPARE Pour into pan or dish.
  • BAKE as directed below or until knife inserted near center comes out clean.
  • COOL on wire rack for 2 hours. Serve immediately or refrigerate.
  • 9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes
  • 10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes
  • 8-inch-round cake pan: 350º F; bake for 45 to 50 minutes
  • 9-inch-round cake pan: 350° F; bake for 35 to 40 minutes
  • 8-inch-square baking pan: 350º F; bake for 45 to 50 minutes
  • 8-inch-square glass baking dish: 325º F; 55 to 60 minutes
  • 9-inch-square baking pan: 350º F; bake for 35 to 40 minutes
  • 11 x 7-inch glass baking dish: 325º F; bake for 45 to 50 minutes
  • 13 x 9-inch baking pan: 350° F; bake for 35 to 40 minutes
  • 13 x 9-inch glass baking dish: 325° F; bake for 40 to 45 minutes
  • LIBBY’S® 100% Pure Pumpkin 29-oz. can recipe (Makes 16 servings)
  • 13 x 9-inch baking pan: 350° F; bake for 40 to 50 minutes
  • 13 x 9-inch glass baking dish: 325° F; bake for 60 to 65 minutes

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

PUMPKIN APPLE PIE



Pumpkin Apple Pie image

Provided by Nancy Fuller

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 15

One 9-inch deep-dish homemade or store-bought pie shell, 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
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Salt
One 15-ounce can pumpkin puree
1/2 cup granulated sugar
1/4 cup dark brown sugar
One 12-ounce can evaporated milk
2 eggs
Whipped cream, optional

Steps:

  • Preheat the oven to 375 degrees F and place a rack in the center of the oven.
  • Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
  • Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
  • In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
  • Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
  • Cool, and then slice the pie and top with whipped cream if using to serve.

APPLESAUCE PUMPKIN PIE



Applesauce Pumpkin Pie image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

Pastry for one 10-inch one-crust pie
1 1/2 cups canned or fresh pumpkin puree
1/3 cup unsweetened applesauce, preferably from Granny Smith apples
3 large eggs, lightly beaten
1/2 cup packed, dark brown sugar
1/4 cup granulated sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup evaporated milk
1 teaspoon vanilla extract
Sweetened whipped cream

Steps:

  • Preheat oven to 425 degrees. Line a 9-inch pie shell with the pastry, making a high, fluted edge.
  • In a large bowl, mix the pumpkin, applesauce and eggs. In another bowl, mix the sugars, cinnamon, ginger, clove and salt, and stir into the pumpkin mixture. Stir in the evaporated milk and vanilla.
  • Pour the filling into the pastry-lined pie pan, place in the oven and bake 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer, until the filling seems set.
  • Cool to room temperature and serve with whipped cream.

APPLESAUCE PUMPKIN SPICE BREAD



Applesauce Pumpkin Spice Bread image

This is my favorite holiday food! It keeps well and is a great food to bring to holiday gatherings.

Provided by ToshiM

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h25m

Yield 24

Number Of Ingredients 15

cooking spray
3 ½ cups unbleached all-purpose flour
3 tablespoons ground cinnamon
1 ½ tablespoons ground nutmeg
2 teaspoons ground cloves
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 cups dark brown sugar
1 cup white sugar
1 cup unsweetened applesauce
4 eggs, lightly beaten
1 (15 ounce) can solid-pack pumpkin
½ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
  • Mix flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and baking powder together in a large bowl.
  • Combine brown sugar, white sugar, applesauce, and eggs in a large bowl. Add pumpkin and mix well. Add flour mixture alternately with water, mixing well between additions. Divide between the prepared loaf pans.
  • Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes. Invert onto a wire rack to cool completely.

Nutrition Facts : Calories 196.7 calories, Carbohydrate 44 g, Cholesterol 31 mg, Fat 1.3 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 220.4 mg, Sugar 28 g

APPLESAUCE PIE



Applesauce Pie image

Make and share this Applesauce Pie recipe from Food.com.

Provided by Debe6496

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

2 eggs
1 cup sugar
1/2 cup butter, melted
1 cup applesauce
2 tablespoons flour
1/2 teaspoon vanilla extract
2 tablespoons lemon juice (unless the applesauce is tart)
1 9 inch pie shell

Steps:

  • Mix all of the ingredients.
  • Pour into a 9" pie shell and bake in a 350 degree oven or 45 minutes.

SPICED SLOW COOKER APPLESAUCE



Spiced Slow Cooker Applesauce image

This easy and delicious spiced applesauce slow cooks to perfection. My kids and I came up with this recipe one fall weekend. It's a family favorite.

Provided by A.S.G.

Categories     Side Dish     Applesauce Recipes

Time 6h40m

Yield 8

Number Of Ingredients 4

8 apples - peeled, cored, and thinly sliced
½ cup water
¾ cup packed brown sugar
½ teaspoon pumpkin pie spice

Steps:

  • Combine the apples and water in a slow cooker; cook on Low for 6 to 8 hours. Stir in the brown sugar and pumpkin pie spice; continue cooking another 30 minutes.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 39.4 g, Fat 0.2 g, Fiber 3.3 g, Protein 0.4 g, Sodium 7.7 mg, Sugar 34.4 g

PUMPKIN APPLE PIE



Pumpkin Apple Pie image

The first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.-Elizabeth Montogomery, Taylorville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust pie
1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter
3 cups sliced peeled tart apples
3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 large egg, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Optional: Whipped cream or vanilla ice cream

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

Nutrition Facts : Calories 284 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE BUTTER PUMPKIN PIE



Apple Butter Pumpkin Pie image

A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.

Provided by Joyce Lowe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 13

1 cup canned pumpkin puree
1 cup apple butter
¼ cup dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust
3 tablespoons butter
½ cup all-purpose flour
⅓ cup dark brown sugar
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
  • Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
  • To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

Nutrition Facts : Calories 412.6 calories, Carbohydrate 49.5 g, Cholesterol 90.3 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 7.7 g, Sodium 392.4 mg, Sugar 28.3 g

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