This layered apple–pumpkin crumble pie is a decadent yet thoughtfully crafted dessert that brings together autumnal flavors and textural contrast. A tender, gluten-free crust made with psyllium husk and Greek yogurt forms the perfect base, while spiced apple slices provide a naturally sweet, aromatic layer. The pumpkin filling, enriched with coconut sugar, cream, eggs, warming spices, and a splash of bourbon, offers a silky, comforting center with depth and subtle complexity.

Topped with a buttery pecan crumble, this pie delivers a satisfying crunch that contrasts beautifully with the soft fruit and custard layers. Each bite balances spice, sweetness, and richness, making it an impressive centerpiece for holiday gatherings or special occasions. This dessert demonstrates how layered flavors and careful ingredient choices can elevate a familiar favorite into a refined, seasonal treat.

Ingredients

Crust

• 2 cups gluten-free all purpose flour
• 2 tsp psyllium husk
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup butter, cold & cubed
• 1/2 cup Greek yogurt

Apple Filling

• 2 tbsp butter
• 3 apples, peeled & thinly sliced
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cardamom
• 1/4 tsp cloves
• 1/4 tsp salt

Pumpkin Filling

• 3 1/2 cups pumpkin puree
• 1/2 cup coconut sugar
• 1 cup heavy cream
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cardamom
• A splash (or 2 or 3) of bourbon

Crumble

• 1/4 cup butter, softened
• 1/2 cup gluten-free flour
• 1/2 cup pecans, chopped
• 1/4 cup honey
• Pinch of cinnamon & salt

Instructions

1. Mix all of the crust ingredients together & refrigerate for 30 minutes.
2. Roll out the crust, press into a greased springform pan, and blind bake for 10 minutes at 350.
3. Mix all of the apple filling ingredients & fry over medium heat for 7 minutes. Pour the apple filling on top of the pie crust.
4. Mix all of the pumpkin filling ingredients & pour on top of apple mixture.
5. Bake for 40 minutes at 350.
6. Mix the crumble ingredients together & sprinkle on top of the pie.
7. Bake for an additional 15 minutes.