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.