Apple Cinnamon Crumble Pumpkin Pie
The perfect marriage of Apple Crumble and Pumpkin Pie.
Ingredients
Graham cracker crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons white sugar
- ¼ cup unsalted butter melted
Pumpkin and Apple Filling:
- 1 can pumpkin pie filling
- ¼ cup evaporated milk
- 1 egg
- 2 apples finely sliced
- ½ teaspoon cinnamon
- 1 tablespoon white sugar
Crumble Topping:
- ½ teaspoon cinnamon
- ¼ cup unsalted butter melted
- 2 tablespoons brown sugar
- ¼ cup rolled oats
- ½ cup all purpose flour
Instructions
For Crust:
- Crush graham crumbs, combine with sugar. Mix in butter and press onto sides and bottom of 6" pan.
For Pumpkin Filling:
- Combine pumpkin pie filling with egg and evaporated milk. Pour evenly on top of crust.
For Apple Filling:
- Peel, remove core and thinly slice apples. Toss apples in cinnamon and sugar. Place on top of pumpkin filling.
For Crumble Topping:
- Combine cinnamon, brown sugar, flour, oats and melted butter. Spread crumble on top of apples.
- Add 1.5-2 cups water into instant pot liner, add a trivet, place pie on top and close lid.
- Select manual, high pressure cooking, for 30 min.
- When done, let pressure release naturally (about 12-15 minutes).
- Remove from pan once pie has cooled. Top with vanilla ice cream before serving.