Apple Pumpkin Salted Caramel Pie

This is the ultimate pie for the fall season! The alluring aroma as this pie bakes fills your house with scents of cinnamon, pumpkin, and baked apples. It is bite after delicious As Good As Gluten bite of fall flavors!

I wrote this delectable pie recipe after being inspired by three separate pies I wanted to make. My husband wanted apple pie, I wanted pumpkin pie, and I also wanted to try a salted caramel apple tart. My creativity kicked in and I decided to take the best parts of each pie and combine them into the ultimate Apple Pumpkin Salted Caramel Pie. The outcome is an exquisite pie that combines all of my favorite fall flavors into one scrumptious pie!

Apple Pumpkin Salted Caramel Pie
Ingredients:
·1 GF Super Easy Pie Crust Recipe (I use a homemade blend of gluten free flours or Bob's Gluten Free All Purpose Blend)
Apple Layer:
·2 medium Honeycrisp apples, peeled, cored, and sliced
·¼ cup sugar
·1 TBS GF flour mix
·½ tsp cinnamon
Pumpkin Layer:
·1 cup canned pure pumpkin
·¼ cup sugar
·1 egg, slightly beaten
·½ tsp cinnamon
·1/8 tsp allspice
·1/8 tsp ginger
·1/8 tsp cloves
·1/8 tsp nutmeg
·Dash of sea salt
Streusel:
·¼ cup packed brown sugar
·2 TBS GF flour
·2 TBS butter, softened
·½ cup pecans, chopped
Salted Caramel Sauce:
·12 individually wrapped caramels
·¾ TBS skim milk
·Dash of sea salt

Directions:
Preheat oven to 400˚. Prepare pie crust according to recipe.

In a large bowl, combine all apple layer ingredients. Spoon mixture into prepared pie crust.

In the same bowl, mix pumpkin layer ingredients until well blended. Pour over apple mixture. Bake for 30 minutes.

Meanwhile, in a small bowl mix streusel ingredients with a pastry cutter until mixture resembles course crumbs.

Sprinkle streusel over baked pie, and then return to the oven. Bake for 15-20 minutes longer, or until a knife inserted into pumpkin layer comes out clean.

Over a double boiler, combine caramels and milk. Stir frequently and heat over medium-low heat until mixture becomes a sauce. Stir in a dash of sea salt and drizzle over the pie. Let pie cool completely before topping with caramel and serving.


I've also shared this recipe on: Go Ahead Honey, It's Gluten Free, Slightly Indulgent Tuesday, Gluten Free Wednesdays, This Week's Craving