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Pumpkin Dutch Apple Pie

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Submitted by norma

YIELD

servings

PREP

40 min

COOK

50 min

READY

90 min

Ingredients

2 2
MEDIUM MEDIUM APPLES
green, peeled, cored, sliced
¼ 59
CUP ML SUGAR
2 1E+1
TEASPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML LEMON JUICE
¼ 1.3
TEASPOON ML CINNAMON
ground
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, deep dish, unbaked
Pumpkin layer
2 2
LARGE LARGE EGGS
lightly beaten
1 ½ 355
1 237
½ 118
CUP ML SUGAR
2 3E+1
TABLESPOONS ML BUTTER
or margarine, melted
¾ 3.8
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML SALT
Crumble topping
½ 118
5 75
TABLESPOONS ML SUGAR
3 45
TABLESPOONS ML MARGARINE
or butter, softened
79
CUP ML WALNUTS
chopped

Directions

FOR APPLE LAYER: Toss apples with sugar, flur, lemon juice and cinnamon in medium bowl; place in pie shell FOR PUMPKIN LAYER: Combine all ingredients for pumpkin layer in medium bowl; pour over apples. Bake in preheated 375~ oven for 30 minutes. Remove from oven; sprinkle with crumble topping. Return to oven; bake for 20 minutes or until custard is set. Cool on wire rack CRUMBLE TOPPING: Combine all in a medium bowl. Mix until crumbley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 344g (12.1 oz)
Amount per Serving
Calories 758 43% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 578mg 24%
Total Carbohydrate 34g 34%
Dietary Fiber 5g 21%
Sugars g
Protein 25g
Vitamin A 301% Vitamin C 13%
Calcium 15% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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