Forget having to choose between pumpkin pie and apple pie—now, you can have both in one slice! This recipe is inspired by our limited-edition Pumpkin Apple Pie pouches and will be the star of the show at any holiday gathering. Thanks to Ashley Walterhouse of Fit Mitten Kitchen for creating this for all of us!

Psst: It's made with no added sugar* and can easily be made dairy-free with the right pie crust and plant-based butter substituted.

Pumpkin Apple Pie Recipe

Prep Time: 15 minutes
Cook Time: 50 minutes

Ingredients

Crust

• 1 prepared 9” pie crust

Apple Pie Filling

• 2 medium Honeycrisp apples, peeled, core removed and sliced (about ¼” thick)
• 2 tablespoons unsalted butter (plant based, as needed)
• ½ teaspoon each: nutmeg, cinnamon, ginger
• Pinch of fine sea salt

Pumpkin Pie Filling

• ¾ cup organic canned pumpkin purée (not pumpkin pie filling)
• 8 Medjool dates, pitted (weighed 6 ounces)
• ⅔ cup coconut cream (from 14 ounce can of chilled coconut milk)
• 1 teaspoon vanilla extract
• 2 tablespoons arrowroot starch (or cornstarch)
• 1.5 teaspoons cinnamon
• ½ teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon fine sea salt

Directions

1. Preheat oven to 350ºF.
2. Make pumpkin filling: In the bowl of a food processor add medjool dates, pumpkin puree, coconut cream, vanilla extract, arrowroot starch and spices.. Begin processing until dates start to break down into small pieces. Remove the lid and carefully scrape down the sides of the bowl. Replace lid and process for another 3–4 minutes, stopping the processor to scrape down the sides of the bowl as needed. Mixture should be smooth and creamy, with no large chunks of dates visible. Set aside.
3. Prepare apples: Add butter, sliced apples and spices to medium skillet over medium heat. Cook apples for 5-8 minutes, stirring occasionally until slightly softened. Remove from heat and cool for 5 minutes.
4. Assemble pie: Place prepared pie crust on baking sheet. Layer in apples so they cover bottom of pie crust. Add pumpkin filling over apples, spreading evenly with spatula.
5. Bake: Bake pie for 45–50 minutes, or until top is lightly golden and pumpkin pie filling is set. Remove from oven and cool at room temperature for one hour, then cover pie and chill in fridge for at least 2 hours before serving.

*Not a low-calorie food.