Triple Threat Autumn Pie: Pumpkin, Apple, Pecan Pie
This vegan, gluten free, extra caramelized, four layer Thanksgiving inspired pie makes sure you can have your pumpkin, apple AND pecan pie and eat it too… No need to choose, you can have all three kinda in one. The cinnamon almond butter crunch crust is filled with caramelized pumpkin cream, balsamic caramelized apples, and roasted pecans on top. A dessert worthy of this holiday of excess.
Cinnamon Almond Buttercrunch Crust
Ingredients
200g almond powder
160g gluten free flour
160g brown sugar
1 tablespoon ground cinnamon
1 teaspoon powdered ginger
1/2 teaspoon ground nutmeg
70g virgin coconut oil, melted
100ml almond milk
Recipe
Preheat the oven to 400ºF.
Combine all ingredients in a bowl until a dough is formed.
Evenly press it into a grease springboard cake pan; pressing up against the edges to form the side of the crust.
With a fork, poke holes along the crust base and sides so that the air can pass through during baking and it won’t puff up.
Bake for 15 minutes at 400ºF.
Caramelized Pumpkin Cream
Ingredients
425g (15oz) pumpkin cream
400ml (13oz) coconut cream
50g arrowroot powder
200g brown sugar
2 tablespoons maple syrup
1/2 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon powdered ginger
Pinch of salt
Recipe
Combine all the ingredients for the pumpkin cream and whisk until thoroughly combined.
Pour the the mixture into the baked crust.
Re-bake at 350ºF for about 1 hour until the pumpkin cream sets.
Balsamic caramelized Apple Topping
Ingredients
3 apples
1 tablespoon virgin coconut oil
4 tablespoons brown sugar
2 tablespoons maple syrup
3 tablespoons balsamic vinegar
1 teaspoon ground cinnamon
Recipe
Cut apples into cubes and sauté in the coconut oil until softened, about 10 minutes.
Add the rest of the ingredients and simmer until the liquid has been absorbed and the apples glazed in caramel, about 10 more minutes.
Pour the caramelized apples on top of the pumpkin cream.
Caramelized Pecan Topping
Ingredients
1.5 cups pecans
1/2 cup brown sugar
1 tablespoons maple syrup
1 teaspoon cinnamon
sprinkle of salt
Recipe
Cover the top of the balsamic caramelized apples with pecans.
Top the pecans with brown sugar and pour the maple syrup over the sugar as evenly as possible. Sprinkle with salt and cinnamon.
Cover the edges of the crust with aluminium foil so they don’t burn.
Bake the pie for a third time at 400ºF for about 20 minutes until the brown sugar caramelizes and the nuts brown.
(If there’s too much liquid that escaped from the apples, you can carefully tilt the pie while still in the mood, and pour out excess liquid.
Let the pie set, and cool. Can be made ahead of time and refrigerated and then slightly rewarmed in the oven (350ºF for 15-20 minutes on the lower rack).