Apple Pumpkin Pie and Mulled Cider Cocktail


Envy Apple​ ​Pumpkin​ ​Pie

For the pie filling:

  • 15 oz pumpkin puree
  • 14 oz sweetened condensed milk
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 3 eggs yolks + 1 whole egg
  • small pinch of kosher salt
  • 1 frozen pie crust

For the apple topping:

  • 1 stick butter, melted
  • 1 tsp ground cinnamon
  • 1 T brown sugar
  • 2 apples, thinly sliced on a mandolin


  1. Preheat oven to 425℉.
  2. In a large bowl, whisk together all ingredients for pie filling until well combined.
  3. Place the frozen pie crust on a baking sheet and then fill the crust with the pumpkin pie filling.
  4. Combine the melted butter, cinnamon, and sugar. VERY gently toss the apple slices in the butter mixture to coat.
  5. Begin with the larger slices and shingle in a circle just inside the crust. Repeat with smaller slices until they come together in the middle.
  6. Bake for 15 minutes, then lower the oven to 350℉ and cook for 40-50 minutes more until set. Allow to cool completely. Slice and serve!



Mulled Envy Apple Cider and Bourbon Cocktail


  • Bourbon, 1 shot or 1 ½ ounces per serving
  • Spiced Rum, 1 shot or 1 ½ ounces per serving
  • 1 thinly sliced Envy apple
  • 2 star anise
  • 2 cinnamon sticks
  • Apple Cider, as little or as much as you want to serve, approx. 1 cup per serving
  • Rosemary, for garnish


  1. Combine the sliced apple, star anise and cinnamon sticks to the apple cider and simmer for 20 minutes.
  2. Add shot of bourbon and spiced rum to each glass.
  3. Top with the warm apple cider mixture and a sprig of rosemary.




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