I couldn’t resist combining two of my favorite fall flavors again: apple and pumpkin. This week for Mini Chef Mondays, Wes and I made a Caramel Apple Pumpkin Pie — a crustless pumpkin pie that doesn’t need a crust. Topped with vanilla ice cream and a drizzle of caramel sauce, it’s rich, comforting, and a family favorite. It disappeared fast at our house.
How to Make a Crustless Pumpkin Pie
We adapted a great recipe from Betty Crocker to better fit our tastes and simplify the process. The result is a silky pumpkin filling layered over lightly cooked apples and finished with a buttery, spiced crumb topping. The filling sets nicely even without a bottom crust, so there’s no need for extra fuss.
One tip: don’t overcook the apples. In our first attempt we left them too long and they became too soft. We now aim for tender-crisp apples so the texture complements the smooth pumpkin layer. If you have fresh apples on hand, this makes the pie even better.
The pumpkin mixture pours easily over the apples and bakes into a cohesive, custard-like layer. No bottom crust is needed because the filling firms up as it cools.
Wes loved sprinkling the crumb topping across the pie — and he enjoyed whisking the pumpkin ingredients too. It’s a fun recipe to make with little helpers.
Caramel Apple Pumpkin Pie
Ingredients
- 1 1/2 cups chopped, peeled apples (about 2 small)
- 1 cup all-purpose flour (for crumb)
- 3/4 cup packed brown sugar
- 1/4 cup butter, softened
- 1/2 teaspoon pumpkin pie spice (for crumb)
- 1/3 cup chopped walnuts
- 1 cup canned pumpkin
- 1/3 cup granulated sugar
- 1/4 cup milk
- 2 tablespoons all-purpose flour (for pumpkin filling)
- 1/2 teaspoon pumpkin pie spice (for filling)
- 1 egg
- Vanilla ice cream, for serving
- Caramel sauce, for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Place the chopped apples in an ungreased 9-inch glass pie plate and spread them evenly.
- Microwave the apples, uncovered, on High for 3 to 4 minutes, until tender-crisp. Avoid overcooking so they keep some texture.
- In a small bowl, combine 3/4 cup flour, brown sugar, softened butter, and 1/2 teaspoon pumpkin pie spice. Mix with a fork until crumbly.
- Stir in the chopped walnuts and set the crumb mixture aside.
- In a medium bowl, whisk together the canned pumpkin, granulated sugar, milk, 2 tablespoons flour, 1/2 teaspoon pumpkin pie spice, and the egg until smooth and well blended.
- Pour the pumpkin mixture over the cooked apples, spreading it evenly.
- Sprinkle the crumb topping over the pumpkin layer.
- Bake for 30 to 35 minutes, until the top is golden and the filling is fully set.
- Allow the pie to cool for at least 20 minutes to finish setting.
- Serve warm with vanilla ice cream and a drizzle of caramel sauce. The pie is also enjoyable chilled.
- Refrigerate any leftovers.
You could skip the ice cream and caramel, but they really elevate the pie—adding creaminess and a sweet, sticky finish. This crustless pumpkin pie makes a lovely addition to a Thanksgiving spread or any fall dessert table.
What did you and your mini chefs make this week?
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Be sure to check out the other Mini Chef posts from our contributors:
- Date Caramel Dip for Apples // Courtney’s Sweets
- Creamy Corn Chowder // Momma Lew
- Caramel Apple Cider Milkshake // We’re Parents
- Ground Beef Dinner in a Pumpkin // Eating Richly
- Apple Crescents // Giggles, Gobbles and Gulps
- Easy Pumpkin Apple Crisp // Vegging at the Shore
- Cinnamon Butternut Squash French Toast // O’Boy! Organic
- Apple Pie Chips // My Mini Adventurer
Enjoy making this cozy fall dessert with your family — it’s simple, satisfying, and perfect for sharing.