Search
December 27, 2013
One Comment
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!
This Apple Pumpkin "Pie" looks more like a cross between a pumpkin pie and an apple tart, but just didn't sound as attractive, so a pie I shall call it, even though it absolutely, unequivocally is. not. a pie.
This Apple Pumpkin "Pie" looks more like a cross between a pumpkin pie and an apple tart, but just didn't sound as attractive, so a pie I shall call it, even though it absolutely, unequivocally is. not. a pie.
Apple Pumpkin Pie Tart [Vegan]
This Recipe is :
Calories
422Serves
8Ingredients
For the crust
- 300g (10.5 oz) chopped dates
- 200g (7 oz) pecans, chopped
- 100g (3.5 oz) hazelnuts, chopped
For the filling
- 1 + 1/2 can pumpkin puree, unsweetened
- 4 tbsp pure maple syrup + extra for drizzling
- 130ml (1/2 cup) almond milk
- 1 tbsp canola oil
- 1 tbsp agar flakes
- 1 tsp ground cinnamon + extra for garnish
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 small braeburn apples (or any sweet apple of your choice), cored and sliced into half moons (about 4-5mm)
Preparation
For the crust
- Pulse the nuts and dates in a food processor until the begin to form a sticky dough.
- Press the “dough” into a 25cm (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
- 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.
- Pour the filling into the pie tin, spreading it evenly with a spatula.
- Arrange the apple slices such in the photos (or in any which way that tickles your fancy). Drizzle a little maple syrup over the top of the pie.
- Bake in a pre-heated oven at 180ºC (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.
- Cool on wire rack for 10-15 minutes. Serve with some coconut whipped cream or vegan vanilla ice cream, or even a drizzle of soya cream. Dust with a bit of cinnamon powder.
Notes
Recipe adapted from 'Voluptuous Pumpkin Pie' on The Post Punk Kitchen.
EXPLORE MORE RECIPES WITH THESE INGREDIENTS:
AUTHOR & RECIPE DETAILS
After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul — but cats and yoga help, too.
GET FOOD MONSTER APP