Ingredients
Scale
- (For a sample Thanksgiving dessert spread – enough for 8–10 guests)
- 1 pre-made or homemade pie crust
- 2 cups pumpkin puree
- 1 ½ cups brown sugar
- 2 cups peeled apple slices
- 1 ½ cups pecans, chopped
- 3 eggs
- 1 ½ cups heavy cream or evaporated milk
- 1 cup graham cracker crumbs
- ½ cup butter, melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crusts: Roll out and fit into pie dishes. Chill while you make the fillings.
- Mix pumpkin filling: Combine pumpkin puree, sugar, eggs, cream, and spices. Pour into crust and smooth the top.
- Make apple crisp: Toss apples with cinnamon and sugar, place in baking dish, top with crumb mixture of butter, oats, and brown sugar.
- Bake for 35–45 minutes or until pies are set and crisps are golden.
- Cool completely before slicing; serve with whipped cream or ice cream.
- For no-bake options, prepare cheesecake or mousse ahead and refrigerate overnight.
Notes
- Substitute pumpkin with sweet potato puree for a richer flavor.
- Make ahead: Pies and cheesecakes taste even better the next day.
- Use maple syrup instead of sugar for natural sweetness.
- Add toasted pecans or sea salt caramel drizzle for a gourmet touch.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice or serving
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
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