Pumpkin Caramel Apple Pie – a delicious recipe with graham cracker crust, apple pie filling, unflavored gelatin, cornstarch, pumpkin pie spice, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spread the caramel apple pie filling evenly into the bottom of the pie crust, set aside while you work on the pumpkin filling.
2
In a large sauce pan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon and salt.
3
Stir in the evaporated milk and pumpkin puree; let the mixture sit for 5 minutes to soften the gelatin.
4
Cook over medium heat until the mixture comes to a bubble, cook and stir for another 2 minutes.
5
Remove from heat then gradually stir 1 cup of the pumpkin mixture into the beaten eggs; return all egg mixture into the sauce pan.
6
Return to the heat, cook and stir for another 2 minutes but do not boil.
7
Remove from heat and stir in the sugar.
8
Once the pumpkin mixture is ready carefully spread over the apple pie filling, cover and refrigerate for 6-24 hours.
725
kcal
Calories
30
g
Fat
70
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 9 inches graham cracker crust, 21 ounces apple pie filling Can - Caramel, 1 envelope unflavored gelatin, 4 tablespoons cornstarch, and more.
Yes, Pumpkin Caramel Apple Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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