Pumpkin & Apple Pie

Can’t decide between pumpkin pie or apple pie? Well, here is a solution for you!

Ingredients

Crust

  • 2 cups flour
  • 2 tsp psyllium husk (for gluten free flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup butter, cold & cubed
  • 1/2 cup Greek yogurt

Apple Filling

  • 2 tbsp butter
  • 3 apples, peeled & thinly sliced
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp salt

Pumpkin Filling

  • 3 1/2 cups pumpkin puree
  • 1/2 cup sugar
  • 1 cup heavy cream
  • 2 eggs
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • A splash (or 2 or 3) of bourbon

Crumble

  • 1/4 cup butter, softened
  • 1/2 cup flour
  • 1/2 cup pecans, chopped
  • 1/4 cup honey
  • Pinch of cinnamon & salt

Instructions

  1. Mix all of the crust ingredients together & refrigerate for 30 minutes.
  2. Roll out the crust, press into a greased springform pan, and blind bake for 10 minutes at 350.
  3. Mix all of the apple filling ingredients & fry over medium heat for 7 minutes. Pour the apple filling on top of the pie crust.
  4. Mix all of the pumpkin filling ingredients & pour on top of apple mixture.
  5. Bake for 40 minutes at 350.
  6. Mix the crumble ingredients together & sprinkle on top of the pie.
  7. Bake for an additional 15 minutes.

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