Sunday, November 6, 2011

Pumpkin Caramel Apple Pie

I decided to start off my November Thanksgiving ideas with dessert, not just any dessert but one that has very rapidly become a Dunkin Family Favorite. This is a re-post from December 15th 2009, I did make 1 slight change to the recipe this year and I think it improved on the pie as a whole.

1 - 9 Inch - Graham Cracker Crust
1 - 21 oz. Can - Caramel Apple Pie Filling
1 Envelope - Unflavored Gelatin
4 Tbs. - Cornstarch
3/4 Tsp. - Pumpkin Pie Spice
1/8 Tsp. - Salt
1 Tsp. - Saigon Cinnamon
1 - 15 oz. Can - Pumpkin Puree
1 -12 oz. Can - Evaporated Milk
2 - Eggs (beaten)
1/2 C. - Sugar

Spread the caramel apple pie filling evenly into the bottom of the pie crust, set aside while you work on the pumpkin filling. In a large sauce pan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon and salt. Stir in the evaporated milk and pumpkin puree; let the mixture sit for 5 minutes to soften the gelatin. Cook over medium heat until the mixture comes to a bubble, cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the pumpkin mixture into the beaten eggs; return all egg mixture into the sauce pan. Return to the heat, cook and stir for another 2 minutes but do not boil. Remove from heat and stir in the sugar. Once the pumpkin mixture is ready carefully spread over the apple pie filling, cover and refrigerate for 6-24 hours.

This recipe would also be great in a parfait form, using a parfait glass place in a small layer of graham cracker crumbs then layer on the apple pie filling and top with the pumpkin custard.

My mother-in-law has developed celiac disease so I also made this for her in a gluten free form, I simply put some of the pumpkin custard into a ramekin for her to enjoy.

Click here for Printable Recipe...


Tangos Treasures said...

Sounds & looks yummy!!

Jennifurla said...

wow, this is so gorgeous too!

The Japanese Redneck said...

Looks good. I like the parfait idea too.

teresa said...

oh yum! it's like two wonderful pies rolled into one!

Katherine Aucoin said...

I remember you post a similar pie way back with no caramel; now you've gone way so decadent and over the top! So srumptious!

Jeannie said...

I love the look of this pie! A wonderful combination of apple and pumpkin pie fillings!

grace said...

this is most definitely the best of both pie worlds! luscious picture, marybeth!

Anonymous said...

I made this last year - SO good! The only thing I do differently is add just a sprinkle of cayenne pepper and black pepper -- they REALLY pull the spice out. You just have to be careful on how much you use, remembering that the longer it sits, the spicier it can get.

raquel said...

your pie looks yummy...I am craving for one now. =)

Dunkin Cooking the Semi-Homemade Way


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We create a meal with some pre-made items then add our own twist to it. Some are family recipes some are whatever we throw together.