Pumpkin Caramel Apple Pie

If you want to add more American recipes to your recipe box, Pumpkin Caramel Apple Pie might be a recipe you should try. This dessert has 1139 calories, 13g of protein, and 49g of fat per serving. For $2.88 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. Only a few people made this recipe, and 2 would say it hit the spot. It will be a hit at your Halloween event. A mixture of graham cracker crust, cornstarch, gelatin, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. Overall, this recipe earns a not so great spoonacular score of 21%. Similar recipes are Caramel Apple Pumpkin Spice Muffins with Salted Caramel Glaze, Caramel Apple Pumpkin Spice Muffins with Salted Caramel Glaze, and Caramel Apple Pumpkin Spice Muffins with Salted Caramel Glaze.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

3. 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.

Nutrition Information:

covered percent of daily need