Caramel Apple Pumpkin Pie: The Perfect Dessert Fusion

As I was browsing through fall dessert recipes, I stumbled upon a mouthwatering twist on the classic pumpkin pie and I knew I just had to put my own spin on it. 

Caramel Apple Pumpkin Pie combines two of my favorite flavors into one irresistible treat. This decadent dessert features a flaky crust filled with creamy pumpkin custard, topped with caramelized apples and a drizzle of sweet caramel sauce.

I can’t wait to share my recipe with you so let’s dive into the details of how to create this delicious masterpiece.

Adapting Caramel Apple Pumpkin Pie For Everyone

Making Caramel Apple Pumpkin Pie vegan and gluten-free is easier than you might think! With a few simple ingredient swaps, you can enjoy the same delicious flavors without any animal products or gluten. 

I’ve been baking Vegan Pumpkin Pie for years and it’s honestly a breeze. Start by using a plant-based pie crust. Many stores carry great options, or you can make your own with vegan butter or coconut oil. 

In the pumpkin filling, swap out the heavy cream for something like coconut milk or oat cream—they’re just as rich and creamy and replace the eggs with a flax egg (mix 2 tablespoons of ground flaxseed with 5 tablespoons of water and let it sit for a few minutes) or unsweetened applesauce.

Remember to swap out your butters and oil for plant-based alternatives which is really easy to do these days.

For the gluten-free crowd, just swap out the pie crust for a store bought gluten-free option or you can make your own with a gluten-free flour blend. 

When thickening the apple mixture, use a gluten-free flour like almond flour or a 1:1 gluten-free baking mix.

Adapting this recipe really is easy as pie!

Caramel Apple Pumpkin Pie Recipe

Creating the perfect Caramel Apple Pumpkin Pie requires a careful selection of high-quality ingredients. Each component plays a crucial role in achieving the ideal balance of flavors and textures.

Ingredients

Here’s what you’ll need to create this winning dessert pie.

For the Crust:

1 ½ cups all-purpose flour

½ tsp salt

1 tbsp sugar

½ cup unsalted butter (cold, cut into small cubes)

4-5 tbsp ice water

For the Pumpkin Layer:

1 cup pumpkin puree (not pie filling!)

⅓ cup granulated sugar

1 tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

1 egg

½ cup heavy cream

For the Apple Layer:

2 medium apples (Granny Smith or Honeycrisp work great), peeled, cored, and sliced thin

¼ cup brown sugar

1 tsp cinnamon

1 tbsp flour

1 tbsp butter

For the Caramel Drizzle:

½ cup store-bought caramel sauce

Or

1 cup granulated sugar

6 tbsp unsalted butter (cut into pieces)

½ cup heavy cream

1 tsp vanilla extract (optional)

Pinch of salt

Pumpkins vs Pumpkin Puree

I usually opt for canned pumpkin puree for convenience and consistency. It’s important to choose 100% pure pumpkin, not pumpkin pie filling. The puree provides a smooth, creamy base for the pie filling.

If I’m feeling ambitious, I sometimes make my own puree from fresh pumpkins. Sugar pumpkins or pie pumpkins work best for most recipes including fusion treats like Pumpkin Cheesecake Pie. I cut them in half, remove the seeds, and roast until tender. Then I scoop out the flesh and blend it until smooth.

Choosing the Right Apples

For this pie, I prefer firm, tart apples that hold their shape when baked so Granny Smith apples are my go-to choice. Their tartness contrasts so nicely with the sweet caramel and pumpkin.

I also like to mix in a sweeter apple variety for depth of flavor. Honeycrisp or Braeburn apples work great for this.

Instructions

Now it’s time for the star of the show—let’s get baking and create a delicious pie!

Prepare the Crust:

If making from scratch, mix the flour, salt, and sugar in a bowl. Cut in the butter until it resembles coarse crumbs. Add ice water 1 tbsp at a time until the dough just comes together.

Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. Roll out on a floured surface and place into a 9-inch pie dish. Trim and crimp edges as desired.

Prepare the Pumpkin Layer:

In a bowl, whisk together pumpkin puree, sugar, eggs, heavy cream, vanilla, spices, and salt until smooth.

Cook the Apples:

Peel, core, and slice the apples thinly to ensure they cook evenly. 

In a skillet over medium heat, melt butter then add apple slices, brown sugar, cinnamon, and flour. 

Cook for 5-7 minutes until softened and caramelized then let cool slightly.

Make the Caramel Drizzle:

In a saucepan, melt sugar over medium heat, stirring until golden brown. Stir in butter until fully combined. Slowly add cream (it will bubble!) and stir until smooth. Add a pinch of salt and set aside.

Assemble the Pie:

Pour the pumpkin mixture into the cooled crust and smooth the top. Arrange the cooked apples in a circular pattern on top of the pumpkin layer. Drizzle caramel sauce over the apples, reserving some for serving.

Bake the Pie:

Bake at 375°F (190°C) for 45-55 minutes, or until the pumpkin layer is set and the apples are tender. The center should jiggle slightly but not be liquidy.

Cool and Serve:

Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours before serving. 

Drizzle with more caramel and top with whipped cream or ice cream for extra decadence.

Storing the Leftovers:

For short-term storage, Let the pie cool completely to room temperature to avoid condensation.

Cover it loosely with plastic wrap, foil, or use an airtight container and store it in the refrigerator.

For long-term storage, cool the pie fully, then wrap it tightly in plastic wrap followed by a layer of foil to prevent freezer burn.

Serving after Storage:

Thaw overnight in the refrigerator. For a fresher feel, reheat it in a 350°F oven for 10-15 minutes. Drizzle with caramel and add whipped cream or ice cream before serving.

Caramel Apple Pumpkin Pie is the ultimate fall dessert mash-up, bringing together the creamy warmth of pumpkin pie, the sweet tang of caramelized apples, and the perfect touch of caramel drizzle. 

It’s a dessert that feels like a cozy hug on a crisp autumn day, making it perfect for family gatherings, holiday dinners, or just treating yourself on a cozy night at home. 

So preheat that oven, drizzle on the caramel, and enjoy a slice (or two!) of this seasonal favorite. And for an even more indulgent creation try my Maple Bacon Pumpkin Pie or Pumpkin Pecan Praline Pie recipes. Happy baking!