Apple Pie? Pumpkin Pie?? There’s absolutely no need to make this tough decision thanks to Team Sweet + Savory’s “Look Ma, No Crust! Apple Pumpkin Pie-brid” recipe!! This crowd favorite dish melds two classics into one to-die-for creation that will be a hit at your holiday party!!
Team Sweet + Savory
“Look Ma, No Crust! Apple Pumpkin Pie-brid”
Ingredients:
¾ cup sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 15 oz. can pumpkin puree
1 12 oz. can evaporated milk
¼ cup brown sugar
3 Tbsp butter
½ cup flour
1 tsp salt
1 tsp cinnamon
1 cup walnuts, chopped (optional)
3 Granny Smith apples, peeled, cored and diced
½ tsp cinnamon
2 Tbsp sugar
Directions:
Pre-heat oven to 350°F.
In a medium bowl, combine apples with sugar and cinnamon, and set aside. In a small bowl, combine sugar, salt, cinnamon, ginger and cloves. Beat eggs in a large bowl and add in pumpkin puree and the spice mix, combine thoroughly. Add evaporated milk and mix until well blended. For streusel, mix salt, cinnamon and flour. Add in brown sugar and butter; mash until crumbly.
Spoon apples into lined cupcake tins. Pour pumpkin batter until ¾ full. Sprinkle streusel mixture on top. For minis, bake 10-12 minutes. For cupcake sizes, bake 20-25 minutes.