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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. Recipe adapted from 'Voluptuous Pumpkin Pie' in The Post Punk Kitchen.

Apple Pumpkin Pie Tart [Vegan]

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Calories

422

Serves

8

Ingredients

For the crust

  • 10.5 oz chopped dates
  • 7 oz pecans, chopped
  • 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

  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.

Nutritional Information

Per Slice: Calories: 422 | Carbs: 47 g | Fat: 28 g | Protein: 6 g | Sodium: 13 mg | Sugar: 33 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Clémence Moulaert

See My Recipes

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.

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