Two-Layer Apple and Pumpkin Pie

Apple pie or pumpkin pie? Why choose when you can have both! This two-layer Apple and Pumpkin Pie combines sweet spiced apples with creamy pumpkin custard in one stunning dessert.

Can’t decide between apple pie or pumpkin pie? Now you don’t have to! This Apple and Pumpkin Pie layers warm cinnamon-spiced apple filling on the bottom with creamy pumpkin custard on top. They bake together into one gorgeous pie that’s as delicious as it looks. The best part? It actually tastes even better served cold the next day, making it perfect for holidays, dinner parties, or anytime you want to impress with minimal fuss.

Why You’ll Like This Recipe

1. No more choosing—you get apple pie and pumpkin pie in one slice.
2. The layers bake up beautifully, giving you a pie that looks as fancy as it tastes.
3. The combination of tender apples and spiced pumpkin custard is cozy, comforting, and very fall.
4. Can be made ahead since it tastes even better chilled.
5. Great for Thanksgiving when you want something a little different but still classic.

Ingredients and Substitutions

• Pie crust – A homemade all-butter pie crust is my go-to, but a good-quality store-bought deep-dish crust works too.
• Apples – Use baking apples like Honeycrisp, Granny Smith, or Fuji. You can peel or leave the skin on.
• Butter – Unsalted is preferred to control the flavor.
• Sugar – I use a mix of light brown sugar and white sugar for depth. Dark brown sugar can be substituted with a stronger molasses flavor.
• Cornstarch – Thickens the apple layer. Arrowroot or tapioca starch can be used instead.
• Pumpkin puree – Make sure to use 100% pumpkin puree, not pumpkin pie filling.
• Eggs – Help set the pumpkin custard.
• Heavy cream – Makes the pumpkin layer silky. Half-and-half works but won’t be as rich.
• Spices – Cinnamon, ginger, cloves, and nutmeg give that classic pumpkin pie flavor. Use pumpkin pie spice if you prefer.
• Vanilla extract – Rounds out the flavors.

Tips for Success

1. Cool the apple filling completely before layering, or it will make the pumpkin custard watery.
2. Partially or fully bake your crust (depending on homemade or store-bought) to prevent a soggy bottom.
3. Bake on the lowest oven rack to ensure the crust cooks evenly while the custard sets.
4. Look for a slight jiggle in the center when you take the pie out—it will firm up as it cools.
5. Chill overnight for the best flavor and texture. The layers slice beautifully the next day.

Storage

1. Store in the fridge, covered, for up to 4 days.
2. Wrap tightly in plastic wrap and foil to freeze for up to 1 month. Thaw overnight in the fridge before serving.
3. This pie tastes best served cold, straight from the refrigerator.

Frequently Asked Questions

1. Can I use homemade pumpkin puree?
   Yes! Just make sure it’s well-drained to remove excess liquid so the custard isn’t runny.
2. Can I use store-bought apple pie filling instead of making it from scratch?
   You can, but the homemade apple filling has better flavor and texture. If using canned, make sure it’s thick enough so it won’t seep into the crust. I never tried this recipe with store-bought apple pie filling so I’m estimating you probably need about 4 cups of the filling (roughly about 1 1/2 – 2 cans, depending on the size)
3. Do I need to blind bake the crust?
   Yes—whether homemade or store-bought, the crust needs to be baked first, otherwise the bottom will be soggy.
4. Can I serve it warm instead of cold?
   Technically yes, but the pie slices much cleaner and tastes better after chilling. The flavors really develop overnight.
5. Can I make this ahead?
   Absolutely! This is a great make-ahead dessert since it requires chilling anyway. You can make it a day (or even two) in advance.

This Apple and Pumpkin Pie is one of those desserts that makes people say “Wow!” when you slice into it. The two layers not only look stunning but also balance each other perfectly—the tender apples bring sweetness and texture while the pumpkin custard adds creaminess and spice. It’s a pie that feels both traditional and new at the same time. Definitely one to add to your holiday dessert table!