Pumpkin Apple Pie
This velvety and cozy pumpkin apple pie will impress all of your friends and family members! A golden brown flaky crust is filled with a sweet apple pie filling, and then topped with a rich pumpkin layer. It's the perfect addition to any holiday events, and can easily be made dairy-free and gluten-free!
Servings: 16
Calories: 136kcal
Ingredients
For The Pie Crust
- 1 Cup All-Purpose Flour
- ¼ Cup Cold Butter Diced
- 2 Tsp Maple Syrup
- 4 Tbsp Cold Water
For The Apple Filling
- 3 Fuji Apples peeled and cored
- 1 Tbsp Butter
- ½ Tbsp Lemon Juice
- ¼ cup Water
- 1 Tbsp Coconut Sugar
- ½ Tsp Cinnamon Ground
- 1 Tbsp Cornstarch
For The Pumpkin Filling
- 14 oz Canned Pumpkin Pureé
- ¼ cup Almond Milk
- 4 tbsp Maple Syrup
- 4 tbsp Coconut Sugar
- 2 tsp Vanilla Extract
- 4 tsp Pumpkin Pie Spice
- 3 Eggs
- 2 tbsp Cornstarch
Instructions
- Place the flour and diced butter into a food processor and pulse until incorporated.
- Turn the processor on low and add the maple syrup and water to form dough.
- Remove and shape into a ball. Cover in plastic wrap and rest it in the fridge for 30 minutes.
- To prepare the apple filling: Slice the peeled and cored apples, set aside.
- Heat the butter in a pot over a medium heat. Add the sliced apples and stir for 1-2 minutes.
- Add the lemon juice and water, simmer for 2-3 minutes to soften the apples.
- Stir through the coconut sugar and cinnamon, continue to simmer on a low heat.
- Mix the cornflour with a tbsp cold water to make a slurry. Slowly stir the slurry through the apple mixture to create a sauce. Remove and allow to cool.
- Add all pumpkin filling ingredients to a mixing bowl, whisk well to ensure there’s no lumps. Set aside.
- Preheat the oven to 350 degrees F / 180 C. Lightly spray a 9” round pie dish with spray oil.
- Remove the dough from the fridge and place it in between 2 sheets of parchment paper.
- Roll the dough into a circle slightly wider than the top edge of the pie dish.
- Remove the top sheet of parchment paper and place the dough into the pie dish, removing the second layer of paper.
- Press the dough into the dish and pinch the edges.
- Cover the base of the pie with the prepared apple filling. Pressing down to ensure the apple is firmly packed.
- Cover with the prepared pumpkin filling.
- Bake the pie in the preheated oven for 50-60 minutes until the filling is no longer jiggly. If the pie begins to brown, loosely cover with foil.
- When cooked remove from the oven, remove the foil and allow to cool before chilling in the fridge overnight before serving.
- Serve topped with whipped cream or whipped coconut cream.
Notes
- Use canned pumpkin pureé as it is the perfect consistency for making pumpkin pie, however if you want to make your own pumpkin pureé roast a sweet pumpkin until soft. Allow it to cool before scraping out and pureêing the flesh. Do not steam or boil the pumpkin as this will add too much moisture to the pumpkin resulting in a wet pie that won’t set.
- Leaving the pie to set in the fridge overnight (once it's baked and cooled) is really important for getting the perfect texture of the filling. If the filling is even slightly warm when sliced, it doesn't hold its shape as well.
- Any milk can be used instead of almond milk.
- Substitute all-purpose flour for gluten free flour to make this pie gluten free.
- Brown sugar can be used instead of coconut sugar.
- Pumpkin pie can be stored, covered in the fridge for up to 4 days.
Nutrition
Serving: 1slice | Calories: 136kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 56mg | Potassium: 126mg | Fiber: 2g | Sugar: 11g