Applesauce Pumpkin Pie

Recipe from Arnold Wilkerson, Patricia Henly, Michael Deraney and Evie Righter

Adapted by Florence Fabricant

Total Time
1 hour 30 minutes
Rating
4(26)
Comments
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Featured in: Pity the Part-Time Eaters Of Pumpkin

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Ingredients

Yield:8 servings
  • Pastry for one 10-inch one-crust pie
  • 1½cups canned or fresh pumpkin puree
  • ⅓cup unsweetened applesauce, preferably from Granny Smith apples
  • 3large eggs, lightly beaten
  • ½cup packed, dark brown sugar
  • ¼cup granulated sugar
  • 1¼teaspoons cinnamon
  • ½teaspoon ground ginger
  • ¼teaspoon ground cloves
  • ½teaspoon salt
  • 1cup evaporated milk
  • 1teaspoon vanilla extract
  • Sweetened whipped cream
Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 425 degrees. Line a 9-inch pie shell with the pastry, making a high, fluted edge.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Cool to room temperature and serve with whipped cream.

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Ratings

4 out of 5
26 user ratings
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Comments

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EDD

We used one Granny Smith apple, cut-up, and cooked with a bit of water on the stove til it was totally tender, then masked it for the applesauce component. So easy, and no need to purchase already prepared applesauce, which we would never do. We also made the NYTimes graham cracker crust instead of pie crust. Nice contrast for the other desserts (pecan pie, apple pie) both of which had standard crusts. Used scant measures of the sugars. The pie was truly delicious!

Nancij

This was wonderful! I am not a big fan of canned pumpkin, but the fresh pumpkin purée combined with the applesauce was sublime (homemade applesauce from song of September and northern spy apples). I added a half teaspoon or so of fresh grated nutmeg. I also did not have any evaporated milk so used half and half. My last alteration was that I left out the white sugar and did not miss it at all!

Antonia

Could this be made crustless?

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Credits

Adapted from "Little Pie Company Pies and Other Dessert Favorites" by Arnold Wilkerson, Patricia Henly and Michael Deraney with Evie Righter, Harper Perennial, 1993

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