Creamy Pumpkin and Apple Pie. This Pumpkin Dutch Apple Pie recipe features a layer of crisp, crunchy apples topped with creamy pumpkin sprinkled with a crumble topping. It is just what the doctor ordered for those suffering from pumpkin-apple deficiency. Serve with a generous smile and slices of sharp cheddar cheese.
Can you believe there is absolutely.
A tasty, creamy pumpkin pie that's just perfect for the fall season.
If desired, you can substitute the sugar in the pie with an alternative sweetener. (The creaminess comes from the cream cheese mixture but don't tell your guests; they'll never guess the secret ingredient!) This recipe is courtesy of.
You can cook Creamy Pumpkin and Apple Pie using 10 ingredients and 8 steps. Here is how you cook that.
Ingredients of Creamy Pumpkin and Apple Pie
- Prepare 1 of Apple.
- You need 1/8 of Kabocha squash.
- Prepare 3 tbsp of Sugar.
- You need 1 of Honey.
- It's 1 1/2 tsp of Skim milk (if you have).
- It's 1 tbsp of Warmed milk.
- It's 1 of Cinnamon.
- You need 1 piece of Butter.
- It's 2 of sheets Puff pastry.
- You need 1 of Egg yolk.
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the For deep apple flavor, the fruit in this pie is macerated. The juice is then reduced to a syrup and returned to the filling, along with Chinese five spice powder. Jump to Recipe / Print Recipe.
Creamy Pumpkin and Apple Pie instructions
- Cut the pumpkin into suitable sizes. Wrap them and microwave for 5-8 minutes. When they have softened, immediately take the skin off..
- If you prefer a more creamy texture, press the kabocha through a strainer..
- While the pumpkin is still warm, add the skimmed milk, milk, and butter and knead together..
- Simmer the apples..
- Mix the simmered apple and pumpkin filling together..
- For the pastry base, pierce with a fork, and cut any designs you like..
- Put plenty of filling on the base pastry, and cover with another pastry tightly. Brush a beaten egg yolk on the surface..
- Bake for 7 minutes at 210°C, then bake for 6-8 minutes at 190°C. It's done..
As we went around the room, dishes were shouted out - mashed potatoes and apple pie being the most popular. THAT'S my favorite Thanksgiving food!' But instead, everyone just shrugged apologetically as if to say, 'You're nuts. Apple pie meets cheesecake and crème brûlée in this smooth and creamy concoction from Peruvian-born Tahini, or sesame paste, is one of our go-to moves when we need to add a little creaminess, nuttiness, richness, je ne sais quois-ness to just about anything—and pumpkin pie is no exception. This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it.