Pumpkin. Apple. The two quintessential flavors for autumn and winter desserts of all kinds, especially pies, right? Inevitably, though, when you have a bunch of people gathered around, waiting for the pie to be unveiled after a spectacular meal, at least one is going to have a slight look of disappointment cross his or her face no matter which pie you reveal, if only for a moment. There always seems to be someone who prefers apple to pumpkin or vice-versa, even if they will eat both. So, next time it strikes your fancy to concoct a tasty fall dessert, please everyone by including pumpkin and apple in one dish! While you are at it, if you aren’t much for the precise measurements involved in a pie crust, leave it out! This dessert is so ridiculously easy and delicious.
Pumpkin Apple Goodness
- 2 medium apples (Heritage Farms CSA)
- 3/4 c. flour (you could do an even split of white and wheat if you like)
- 3/4 c. brown sugar
- 1/4 c. butter (Flint Hill Farm)
- cinnamon, to taste
- nutmeg, to taste
- 1 c. pumpkin purée (made from a pumpkin from Heritage Farms CSA)
- 1/4 c. sugar
- 1/4 c. milk (Klein Farms)
- 1 egg (Valley View Farms)
- Preheat oven to 350°.
- Peel and dice apples (about 1/2 cubes).
- Spread apples on bottom of 9″ pie plate and bake for 10-15 minutes or until crisp-tender.
- Meanwhile, combine flour, brown sugar, butter, cinnamon and nutmeg in small bowl. Use a pastry blender, two forks or your finger tips to mix the topping until crumbly.
- In another bowl, whisk pumpkin, sugar, milk, eggs and more nutmeg and cinnamon until smooth. (If you are feeling adventurous, add a dash of curry or garam masala here!)
- Remove apples from oven and pour pumpkin mixture evenly on top.
- Sprinkle crumb topping over pumpkin layer.
- Bake for 30-35 minutes, or until center is set. Let sit for 15-20 minutes before serving this plateful of fall!