Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tbsp ice-cold water
  • 3 cups Granny Smith apples, peeled and thinly sliced
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 15 oz pure pumpkin purée
  • 3 large eggs
  • 0.5 cup maple syrup
  • 1 cup evaporated milk
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt

Instructions:

  1. In a food processor, pulse flour, salt, and sugar.
  2. Add chilled butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Add ice water one tablespoon at a time, pulsing until the dough just begins to clump together.
  4. Press dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  5. Roll the dough to a 12-inch circle and press it firmly into the bottom and sides of a 9-inch deep-dish pie plate.
  6. In a medium bowl, combine sliced apples, lemon juice, 2 tbsp maple syrup, cinnamon, and ginger.
  7. Arrange the apple slices in an even, tight layer across the bottom of the chilled crust, pressing down slightly.
  8. In a large bowl, whisk the pumpkin purée and 0.5 cup maple syrup until smooth.
  9. Add eggs one at a time, whisking vigorously after each addition.
  10. Stir in the evaporated milk, salt, and pumpkin spices until the batter is consistent and glossy.
  11. Carefully pour the pumpkin mixture over the apple layer and smooth the top with a spatula.
  12. Bake at 425°F (218°C) for 15 minutes to set the crust.
  13. Lower the oven temperature to 350°F (175°C) and bake for another 35-40 minutes until the edges are set and mahogany-colored.