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Apple Pumpkin Pie

Combining two of your favorite holiday pies - pumpkin and apple.


Step-by-Step Instructions



Mix sugar, salt, cinnamon, ginger and cloves in a bowl. Add egg and beat slightly. Add syrup, pumpkin and evaporated milk; blend well.

Spread apple pie filling in pie crust. Gently pour pumpkin filling over the apples.



Bake in preheated 425°F oven for 15 minutes; reduce oven temperature to 350°F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean.



Chill a minimum of 2 hours before serving. Serve with whipped cream, if desired.


RECIPE TIP: To avoid a soggy pie crust, follow these easy steps BEFORE filling the crust.1. Line pie plate with crust and flute edges, if desired.2. Refrigerate crust for 40 minutes OR freeze for 20 minutes.3. Place aluminum foil on bottom of crust; weigh foil down with pie weights or dry beans. Then cover rest of pie crust with foil.4. Bake at 375°F for 25 minutes.5. Remove from oven; cool. Unwrap crust and add filling. Bake as recipe directs.



Prep Time: 10 Minutes

Total Time: 55-65 Minutes

Servings: 8 Slices


1/4 cup sugar

1/4 teaspoon salt

1/4 teaspoon Ground Cinnamon

1/4 teaspoon Ground Ginger

1/8 teaspoon Ground Cloves

1 egg

1/4 cup corn syrup, dark OR light

1 cup canned pumpkin

1 can (5 fluid ounces) evaporated milk

1 can (21 ounces) apple pie filling

1 (9-inch) unbaked deep dish pie crust





Recipe provided by Karo Corn Syrup, a member of
the Home Baking Association