Apple Pumpkin Pie Tart
[Vegan]

For the crust

1. Pulse the nuts and dates in a food processor until they begin to form a sticky dough.
2. Press the "dough" into a 10" pie tin; it's easiest to do it with your hands, rather than a spoon or spatula. Set aside for now.

For the filling

1. Place all ingredients in a blender or food processor and blend thoroughly. This is essential so that the agar flakes are well distributed throughout the mix.
2. Pour the filling into the pie tin, spreading it evenly with a spatula.
3. Arrange the apple slices such in the photos (or in any way that tickles your fancy). Then, drizzle a little maple syrup over the top of the pie.
4. Bake in a pre-heated oven at 356ºF for 40-45 minutes. Keep checking on the pie; depending on how thinly you sliced the apples, your pie may bake more quickly than expected. If it does, lower the heat ever so slightly.
5. Cool on a wire rack for 10-15 minutes. Serve with some coconut whipped cream or vegan vanilla ice cream, or even a drizzle of dairy-free cream. Dust with a bit of cinnamon powder.