No Bake Pumpkin Apple Pie

I have been working on this pie for quite a while now, but have only just gotten around to making it.  Perfect timing, wouldn't you say?  I got the idea when I saw this dessert, and thought I could transform it into a pie made from scratch.  So that's what I did.  The simple no bake graham cracker crust is filled with a spiced pumpkin pudding followed by a sauteed apple pie filling (recipe adapted from here), and topped with whipped cream.  Now here is where it gets non homemade.  I used cool whip to top my pie, but you can make fresh whipped cream if you'd rather.


No Bake Pumpkin Apple Pie

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
7 Tablespoons melted butter

Pumpkin Pudding:
3/4 cup packed brown sugar
1/4 cup cornstarch
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 teaspoon vanilla

Apple Pie Filling:
3-4 large apples (I used granny smith and golden delicious), peeled, cored, and chopped
1 Tablespoons all purpose flour
2 Tablespoons brown sugar
1 Tablespoon lemon juice
1 Tablespoon maple syrup
1 teaspoon apple pie spice
2-4 Tablespoons water (if necessary)
Cool Whip (or fresh whipped cream)

For the  crust, combine the graham cracker crumbs, brown sugar, and cinnamon in a bowl.  Pour the melted butter over the top and stir until the crumbs are evenly moistened.  Pour the crumb mixture in a 9 inch pie plate and press into the bottom and up the sides of the plate.  Chill for about 30 to 60 minutes before filling with pudding.

For the pudding, in a large saucepan, whisk together the brown sugar, cornstarch, salt, and pumpkin pie spice.  Whisk in the eggs and milk until smooth.  Cook the mixture over medium - high heat, whisking constantly until it is thick and just starting to bubble.  Whisk in the pumpkin puree and vanilla until smooth.  Remove pudding from heat and let cool to about room temperature.  Pour into the prepared graham cracker crust and smooth the top.  Place the pie in the refrigerator to chill while you make the apples.

Place the apples in a large skillet.  Stir in the flour, brown sugar, lemon juice, maple syrup, and apple pie spice.  Bring mixture to a simmer and continue to cook, stirring occasionally for 15 to 20 minutes, or until apples are tender.  If the apple mixture starts to dry out too much, add enough water to make a sauce.  Let the apples cool to room temperature, then carefully spoon on top of the  pumpkin pudding.  Refrigerate the pie for 4 hours, or overnight, until completely chilled.  Top with cool whip or whipped cream.  Makes 8 servings.

Enjoy! -Cardamommy