It's that time of year when the smell of pumpkin spice permeates every kitchen. But you don’t have to limit your fall cooking creativity to pie and bread! Try out some of these unique and tasty pumpkin dishes, great for dinner, dessert, or just a snack.
Apple Pumpkin Custard Pie with Pecan Streusel Topping
Photo courtesy of Michal Coombs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 tablespoons sugar
- 6 tablespoons very cold unsalted butter
- 3 tablespoons very cold vegetable shortening
- 5–8 tablespoons ice water
- 2 tablespoons flour
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 eggs, beaten
- 1 (15 oz.) can pureed pumpkin (without pumpkin pie spices)
- 1 cup plain Greek yogurt
- 3 cups peeled, diced apples (about 4 medium apples, Gala is my preference)
- 1/3 cup white sugar
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 cup very finely chopped pecans
- 2 tablespoons very cold unsalted butter
Start with the crust. Place flour, salt, and sugar in large bowl and mix well. Dice cold butter and shortening and place in flour mixture. Cut in with pastry cutter until flour and fats are pea-sized lumps. Add 2–3 tablespoons of ice water to dough and stir with spoon until it starts to stick together. Add 2–3 more tablespoons of ice water until most of dough roughly forms into ball. You may need to add 2–3 more tablespoons of ice water until you get a mostly-formed ball of dough; don’t add more than 8 tablespoons. Dump dough out onto floured surface and knead 4–5 times until dough comes together. Flatten into disc and wrap in plastic wrap. Refrigerate at least 20–30 minutes.
While dough is in the refrigerator, prepare pie filling. Combine first six ingredients (flour through cloves) in medium bowl and set aside.
Whisk eggs, pumpkin, and Greek yogurt together. Add flour spice mix and stir until fully combined. Mixture should be a thin pudding consistency. Gently stir in diced apples and set aside.
Preheat oven to 400° F.
Roll out pie dough on well-floured surface, rotating and turning over to make crust even. Add flour as needed to prevent sticking. Dough should be about ¼-inch thick and 2 inches wider than pie pan. Gently fold dough in half, then in half again so it looks like a triangle. Place the corner of the triangle in the center of pie pan. Open dough and gently fit into bottom and sides of pan. Leave about 1½ inches of dough overhanging perimeter of pan; trim any excess. Gently roll overhang dough under itself and crimp in desired style.
Pour filling into prepared pie shell. Bake at 400° for 15 minutes. Then reduce temperature to 350° and bake for another 30 minutes.
While the pie is baking, prepare topping. Combine sugar, flour, cinnamon, and chopped pecans. Cut in butter until pea-sized lumps form, similar to pie dough.
After 30-minute bake, pull pie out of oven. Increase oven temperature back to 400°. Sprinkle pecan streusel topping evenly over top of pie and bake for another 10–15 minutes until golden brown on top.