Best Pumpkin Pie Applesauce 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.

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.

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

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