Remember when I put real pumpkin puree in my hot chocolate? I’ve been pumpkin-mad lately — well, as much as my wallet will allow: a can of pumpkin puree costs £2. (!!!) If anyone knows where to get cheaper pumpkin puree in the UK, let me know. I’ve already looked in most supermarkets and online but it’s the same price everywhere.
Anyway, the point I was making was that I had another pumpkin-related conversation with my American friend. He was telling me that for him it’s all about the apples right now, whereas i was really looking forward to all pumpkin and all of a sudden it hit me —
PUMPKIN PIE + APPLE PIE = HYBRID APPLE PUMPKIN PIE.
Granted, this one 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 name it even though it absolutely, unequivocally is. not. a pie.
But it’s my blog, so there.
• Look at the pictures above. I tried very hard to conceal it, but you should be able to see that the pecan & date crust is badly constructed. That’s because I forgot to grease and/or line my pie tin. Bad move. You want to make sure you grease, and just for extra precaution line your pie dish, otherwise you will have a hellish time trying to serve up a slice of this pie. It also helps to bake the pie in a spring-form tin. I’ve added comparative photos so you can see the difference. This pie turned out perfectly the second time around.
* The pie looks much more impressive if you choose a smaller pie tin. I tried it with my big 30cm (12″) one first, thinking I would fill it up nicely, but by the time I had realised I wouldn’t, it was too late. I remade the pie in a smaller dish and it worked out fab, but I’d already taken the photos and due to a preposterously busy schedule I simply could not re-shoot the whole damn recipe properly.
Recipe adapted from ‘Voluptuous Pumpkin Pie’ on The Post Punk Kitchen.
Makes a medium-sized (25cm/10″) pie, serves 8-10
For the crust:
300g (10.5 oz) chopped dates
200g (7 oz) pecans, chopped
100g (3.5 oz) hazelnuts, chopped
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:
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)
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.
What’s your favourite, pumpkin pie or apple pie? (Or apple tart? Pumpkin tart? Is there such a thing as pumpkin tart? Pumpkin apple tarte tatin, anyone?)