Apple Cinnamon Crumble Pumpkin Pie

Oh Yes! This is truly a pie of epic proportions. You don’t just get an apple crumble pie or just a pumpkin pie – this is an Apple Cinnamon Crumble Pumpkin Pie. Just typing about it is getting me hungry. You don’t need to wait until autumn, you don’t need to wait until PI day, you can make this any day because the Instant Pot makes it that much easier. Top it off with a scoop of vanilla ice cream and this pie will be to die for. The recipe might be a bit intimidating at first, but it’s not really that many ingredients. Just think of it as layers of deliciousness that will become the most epic pie ever.


Graham cracker crust:

  • 1.5 cups graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/4 cup unsalted butter, melted

Pumpkin and Apple Filling:

  • 1 can pumpkin pie filling
  • 1/4 cup evaporated milk
  • 1 egg
  • 2 apples, finely sliced
  • 1/2 teaspoon cinnamon
  • 1 tablespoon white sugar

Crumble Topping:

  • 1/2 teaspoon cinnamon
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1/4 cup rolled oats
  • 1/2 cup all purpose flour

Prep time: 15 minutes
Cook time: 50-55 minutes (including time to pressurize)
Ready in: 1 hour and 5-10 minutes
Serving size: 8


  1. For crust: crush graham crumbs, combine with sugar. Mix in butter and press onto sides and bottom of 6″ pan.
  2. For pumpkin filling: combine pumpkin pie filling with egg and evaporated milk. Pour evenly on top of crust.
  3. For Apple filling: peel, remove core and thinly slice apples. Toss apples in cinnamon and sugar. Place on top of pumpkin filling.
  4. For crumble topping: combine cinnamon, brown sugar, flour, oats and melted butter. Spread crumble on top of apples.
  5. Add 1.5-2 cups water into instant pot liner, add a trivet, place pie on top and close lid.
  6. Select manual, high pressure cooking, for 30 min.
  7. When done, let pressure release naturally (about 12-15 minutes).
  8. Remove from pan once pie has cooled. Top with vanilla ice cream before serving.

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