Apple Pumpkin Tart Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

DUTCH APPLE-PUMPKIN CRISP



Dutch Apple-Pumpkin Crisp image

Enjoy this delicious crisp that's made with apple and pumpkin - a baked delight. Perfect dessert for any occasion!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 12

1 1/2 cups chopped peeled apples (2 small)
3/4 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/3 cup granulated sugar
1/4 cup milk
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon pumpkin pie spice
1 egg
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
  • Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
  • In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

Nutrition Facts : Calories 250, Carbohydrate 45 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 32 g, TransFat 0 g

PUMPKIN APPLE PIE



Pumpkin Apple Pie image

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

Provided by Dancer

Categories     Pie

Yield 6-8 serving(s)

Number Of Ingredients 15

1/3 cup brown sugar, packed
1 tablespoon cornstarch
1/2 teaspoon cinnamon, ground
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter or 2 tablespoons margarine
3 cups tart apples, sliced, peeled
to taste pastry for a double-crust 9-inch pie
3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
to taste whipped cream (optional)

Steps:

  • In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil.
  • Add apples.
  • Cook and stir for 4 minutes.
  • Place pastry in a 9-in.
  • pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.
  • Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean.
  • If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning.
  • Cool completely.
  • Garnish with whipped cream.

Nutrition Facts : Calories 226.5, Fat 7.2, SaturatedFat 4.2, Cholesterol 50.3, Sodium 351.3, Carbohydrate 39, Fiber 2.6, Sugar 30.5, Protein 3.8

CRUMB-TOPPED APPLE & PUMPKIN PIE



Crumb-Topped Apple & Pumpkin Pie image

This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house. -Trisha Fox, Plainfield, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 10 servings.

Number Of Ingredients 19

1 sheet refrigerated pie crust
2 cups thinly sliced peeled tart apples
1/4 cup sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
PUMPKIN FILLING:
1-1/2 cups canned pumpkin
1 cup fat-free evaporated milk
2 large eggs
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts

Steps:

  • On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust., In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes., For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie. , Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edge with foil during the last 15 minutes to prevent overbrowning if necessary). , Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 282 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 198mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

APPLE-PUMPKIN-PECAN PIE



Apple-Pumpkin-Pecan Pie image

This is the ultimate holiday pie for those who love apple, pumpkin and pecan pie equally. There's no need to choose-our creation boasts a gooey pecan bottom, a sweet-and-tart apple edge and a creamy pumpkin center. Make it the day before and refrigerate overnight; serve at room temperature or chilled.

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 22

Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving

Steps:

  • For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
  • Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
  • Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
  • Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
  • For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
  • For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
  • Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
  • For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
  • Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
  • Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

PUMPKIN APPLE TART



Pumpkin Apple Tart image

A buckwheat sable crust is the perfect base for the sweet, spicy custard filling made with fresh pumpkin-apple butter. A thinly sliced apple and sprinkle of raw sugar on top adds a touch of elegance!

Provided by YummySmellsca

Categories     Tarts

Time P2DT1h

Yield 1 11 inch tart, 14 serving(s)

Number Of Ingredients 21

1 lb cooking apple, cored and chopped
1 1/2 lbs fresh pumpkin, peeled, seeded and chopped
1 tablespoon lemon juice
2 teaspoons cinnamon
2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons tapioca starch
2 egg yolks
3 tablespoons cream cheese
3 tablespoons shortening
3 tablespoons brown sugar
3/4 cup flour
1/3 cup buckwheat flour
1 tablespoon ground flax seed
1/4 teaspoon baking powder
1 pinch sea salt
1 pinch nutmeg
1 pinch cinnamon
1 -2 tablespoon milk
1 large apple, peeled, cored and sliced thinly
1 teaspoon raw sugar

Steps:

  • For Pumpkin-Apple Filling:.
  • Preheat oven to 350°F.
  • Toss apples, pumpkin and lemon juice in a large casserole dish, cover and bake for 2-2 ½ hours, until very soft.
  • Allow to cool slightly, then add apples, pumpkin and any liquid to a food processor and puree completely, making sure peels are finely ground. Alternatively, use a food mill to remove the peels and seeds.
  • Scrape back into the casserole dish, re-cover and bake another 1 ½ hours, stirring halfway through.
  • Remove the lid and bake a further 30-40 minutes, stirring every 15-20 minutes, until very thick.
  • Cool to room temperature (or cover and chill until needed - up to 1 week).
  • When ready to use, add cinnamon, sugar, cornstarch, tapioca starch and egg yolk, mixing well with a spatula. Set aside while preparing pastry.
  • For Crust:.
  • Cream the cream cheese, shortening, and sugar until fluffy.
  • Add vanilla and beat at medium speed until well blended.
  • Beat in flours, flax seed, baking powder, salt, nutmeg and cinnamon until well blended, adding milk as necessary to for a stiff but cohesive dough.
  • Shape into a disc and wrap tightly in plastic. Chill at least 2 hours, until firm.
  • Preheat the oven to 400°.
  • Between sheets of waxed paper, roll the dough into an approximately 15" round.
  • Flip into a greased 11" tart pan with a removable bottom set on a baking sheet, pressing into the sides. Trim the edges.
  • Dock dough with a fork, then line the shell with foil and fill with pie weights or dried beans.
  • Bake for 25 minutes, then remove the weights and foil and bake for about 5 minutes, or until the base of the shell is golden.
  • Transfer to a rack and cool 30 minutes. Leave oven on.
  • To Bake:.
  • Spread the apple-pumpkin mixture into the tart shell.
  • Starting at the outside, overlap the apple slices in concentric circles over the pumpkin filling. Sprinkle with the raw sugar.
  • Bake for about 1 hour, or until the apples are tender and golden and the custard is set in the centre.

CHUNKY APPLE PUMPKIN BREAD



Chunky Apple Pumpkin Bread image

This moist quick bread combines both apples and pumpkin, making it a must in autumn. Every slice is chock full of nuts and spices.

Provided by Taste of Home

Time 1h45m

Yield 1 loaf (12 slices).

Number Of Ingredients 14

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup water
2 large eggs, room temperature
1/3 cup canola oil
1 cup chopped peeled tart apples
3/4 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 286 calories, Fat 12g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 273mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g 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

PUMPKIN TARTS



Pumpkin Tarts image

Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house.

Provided by Cookie Queen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h25m

Yield 48

Number Of Ingredients 19

12 ounces cream cheese, softened
1 pound butter, softened
¼ cup white sugar
4 cups all-purpose flour
12 ounces cream cheese, softened
1 cup brown sugar
1 teaspoon pumpkin pie spice
1 ½ teaspoons ground cinnamon
½ teaspoon salt
3 eggs
2 cups solid pack pumpkin
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
½ cup butter
½ cup vegetable shortening
8 ounces cream cheese, softened
1 (16 ounce) package confectioners' sugar
1 (7 ounce) jar marshmallow creme
1 cup finely chopped pecans, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
  • To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
  • Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
  • Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
  • Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 28.6 g, Cholesterol 60.1 mg, Fat 21 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 11.4 g, Sodium 190.5 mg, Sugar 17.9 g

More about "apple pumpkin tart food"

HOW TO MAKE APPLE-PUMPKIN-PECAN PIE - FOOD NETWORK
how-to-make-apple-pumpkin-pecan-pie-food-network image
Web Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then ...
From foodnetwork.com


HEAVENLY HARVEST PUMPKIN TARTS - EAGLE BRAND
Web Pour evenly into tart shells. 2 : Bake in preheated 375ºF (190ºC) oven 18 minutes or until centre is just set and pastry is golden. Cool and garnish as desired.
From eaglebrand.ca


PUMPKIN AND APPLE TART RECIPE - MOTHER EARTH LIVING
Web Nov 15, 2021 1. Press crust into 8-inch fluted tart pan. Use a rolling pin to roll over the edges, making crust even with top of tart pan. Place in the freezer while assembling tart …
From motherearthliving.com


APPLE PUMPKIN TART RECIPE - DESSERTS WITH STEPHANIE
Web Oct 4, 2022 Cook Time 25 mins Resting Time: 30 mins Course Dessert Cuisine American
From dessertswithstephanie.com


PUMPKIN APPLE TART » THE WHOLE SERVING
Web Nov 18, 2015 Arrange apples on the tarts and spread 1 to 1 ½ tablespoon pumpkin mixture over the small 4-inch tarts, use the remaining mixture over the large tart. If …
From thewholeserving.com


PUMPKIN APPLE TART • HIP FOODIE MOM
Web Oct 12, 2015 Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine. Coat a 6-cup gratin …
From hipfoodiemom.com


PUMPKIN APPLE PECAN PUFF PASTRY THANKSGIVING DESSERT TART
Web In a food processor, combine mascarpone cheese, pumpkin puree, brown sugar, white sugar, egg, flour, cinnamon, ground ginger, ground clove, and pinch of salt.
From redwinedragons.com


PUMPKIN AND APPLE TART - - RECIPE FROM BOSTONCHEFS.COM
Web Ingredients For the pastry dough: 1 1/2 cups all-purpose unbleached flour, chilled 3/4 teaspoon salt 2 tablespoons sugar (for sweet pastry dough) 9 tablespoons unsalted …
From bostonchefs.com


BEST APPLE-PUMPKIN-PECAN PIE RECIPES - FOOD NETWORK …
Web Feb 4, 2022 Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 …
From foodnetwork.ca


15 RECIPES FOR WHEN YOU CAN'T DECIDE BETWEEN APPLE …
Web Oct 9, 2018 Go to Recipe 2 / 15 I often make a butternut squash soup on the stove in the fall. This year, I had pumpkins from a local farm but only enough time to make something …
From tasteofhome.com


PUMPKIN DUTCH APPLE PIE | VERY BEST BAKING
Web 12 oz SAVE WHERE TO BUY INGREDIENTS 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 2 cups peeled, cored, thinly sliced green apples 1 cup plus 1 tablespoon …
From verybestbaking.com


PUMPKIN-SPICED APPLE PIE | MINIMALIST BAKER RECIPES
Web Oct 2, 2014 It’s: Warm Sweet Perfectly spiced Loaded with apples Pumpkin-infused Perfect with coconut whip (or dairy-free ice cream) & Seriously simple If you’ve never …
From minimalistbaker.com


‎PUMPKIN CAKE COOKBOOK 101: THE COOKBOOK FOR ALL SWEET
Web Apple Books Preview. Local Nav Open Menu Local Nav Close Menu. Top Books Top Audiobooks Pumpkin Cake Cookbook 101: The Cookbook For All Sweet And Wonderful …
From books.apple.com


IRON SKILLET APPLE PUMPKIN PIE - HOME COOKED HARVEST
Web Nov 7, 2021 Jump to Recipe This Pumpkin Apple Pie is layered with tart, juicy apples and silky smooth pumpkin all covered with a crisp pecan crumble. No fussy crust to have to …
From homecookedharvest.com


Related Search