Who says you can't have pumpkin pie and apple pie, at the same time, in March?
If you ever have trouble deciding between apple or pumpkin, why not have both in one slice? It looks like pumpkin pie from the top, until you cut into it, and...sur-pies! Harharhar. I think midterms stress is making my jokes lamer than usual.
Maybe I'm having some post-Pi Day depression, but I was really in the mood for some good pie this weekend. As delicious as flaky crusts can be, they don't have the same spicy-ness and gritty texture that compliments soft fillings, like pumpkin, so well. This gingersnap and graham cracker crust gives the pie that spicy oomph. The pumpkin filling is soft and the apple filling is gooey. Put that all together and you get a pretty awesome, multi-textured, delicious mess. So worth it.
pumpkin apple pie [dairy free]
gingersnap graham crust
7 (approx. 56g) gingersnap cookies
2/3 cup graham cracker crumbs
1 Tbs white granulated sugar
3 Tbs coconut oil
1/4 tsp cinnamon
pumpkin pie filling
1/2 can (approx. 1 cup) pumpkin puree
1/2 can (approx. 1 cup) unsweetened coconut milk
2 Tbs white granulated sugar
1 egg, beaten well
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
apple pie filling
1/3 cup brown granulated sugar, packed
1/3 cup water
1/2 tsp cinnamon
2 small apples, peeled & sliced thinly (I used gala)
1 Tbs corn starch
1 Tbs coconut oil
For the crust
1. Crush gingersnap cookies and graham cracker crumbs either by hand or in a food processor. Mix in sugar, cinnamon and coconut oil until the texture is still crumbly, but moist enough to come together.
For the apple pie filling
1. Over a stove on med-low heat, heat sugar, cinnamon and water until the sugar dissolves completely.
2. Add in the coconut oil, corn starch and peeled/sliced apples. Stir in well.
3. Turn the stove to med-heat and let the mixture heat up and come to a rolling boil. Then, turn down the heat and continue stirring for a few minutes. The apple mixture should be thickened, clear and glossy in appearance. Turn off the heat, and let it cool for 5-10 minutes.
For the pumpkin pie filling
1. In a bowl, mix the pumpkin puree, coconut milk, sugar and cinnamon/ginger/nutmeg until smooth.
2. Beat an egg well before mixing it into the pumpkin mixture.
To assemble the pie
1. Pour the crumb crust into a pan (I used a loaf pan). Using your hands or a utensil, push the crumbs into the bottom until they are packed and dense enough to form a crust.
2. Pour in the apple pie filling, and spread it evenly over the crust.
3. Pour the pumpkin filling over the apple pie filling. Depending on the size and shape of your pan, some of the apples might show through the pumpkin, but it's not a big deal.
4. Bake at 350 for 45-50 minutes. You'll see the apple pie filling bubbling through the pumpkin.
5. Let it cool! Serve as is, with coconut whipped cream or a generous dollop of ice cream :)
*If you use coconut oil in this recipe like I did, don't recommend refrigerating this before serving or else the coconut oil solidifies too much.
If you ever have trouble deciding between apple or pumpkin, why not have both in one slice? It looks like pumpkin pie from the top, until you cut into it, and...sur-pies! Harharhar. I think midterms stress is making my jokes lamer than usual.
Maybe I'm having some post-Pi Day depression, but I was really in the mood for some good pie this weekend. As delicious as flaky crusts can be, they don't have the same spicy-ness and gritty texture that compliments soft fillings, like pumpkin, so well. This gingersnap and graham cracker crust gives the pie that spicy oomph. The pumpkin filling is soft and the apple filling is gooey. Put that all together and you get a pretty awesome, multi-textured, delicious mess. So worth it.
 |
| dat crust-to-filling ratio, though |
 |
| it's a pie-brid, a hybrid of pies. |
gingersnap graham crust
7 (approx. 56g) gingersnap cookies
2/3 cup graham cracker crumbs
1 Tbs white granulated sugar
3 Tbs coconut oil
1/4 tsp cinnamon
pumpkin pie filling
1/2 can (approx. 1 cup) pumpkin puree
1/2 can (approx. 1 cup) unsweetened coconut milk
2 Tbs white granulated sugar
1 egg, beaten well
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
apple pie filling
1/3 cup brown granulated sugar, packed
1/3 cup water
1/2 tsp cinnamon
2 small apples, peeled & sliced thinly (I used gala)
1 Tbs corn starch
1 Tbs coconut oil
For the crust
1. Crush gingersnap cookies and graham cracker crumbs either by hand or in a food processor. Mix in sugar, cinnamon and coconut oil until the texture is still crumbly, but moist enough to come together.
For the apple pie filling
1. Over a stove on med-low heat, heat sugar, cinnamon and water until the sugar dissolves completely.
2. Add in the coconut oil, corn starch and peeled/sliced apples. Stir in well.
3. Turn the stove to med-heat and let the mixture heat up and come to a rolling boil. Then, turn down the heat and continue stirring for a few minutes. The apple mixture should be thickened, clear and glossy in appearance. Turn off the heat, and let it cool for 5-10 minutes.
For the pumpkin pie filling
1. In a bowl, mix the pumpkin puree, coconut milk, sugar and cinnamon/ginger/nutmeg until smooth.
2. Beat an egg well before mixing it into the pumpkin mixture.
To assemble the pie
1. Pour the crumb crust into a pan (I used a loaf pan). Using your hands or a utensil, push the crumbs into the bottom until they are packed and dense enough to form a crust.
2. Pour in the apple pie filling, and spread it evenly over the crust.
3. Pour the pumpkin filling over the apple pie filling. Depending on the size and shape of your pan, some of the apples might show through the pumpkin, but it's not a big deal.
4. Bake at 350 for 45-50 minutes. You'll see the apple pie filling bubbling through the pumpkin.
5. Let it cool! Serve as is, with coconut whipped cream or a generous dollop of ice cream :)
*If you use coconut oil in this recipe like I did, don't recommend refrigerating this before serving or else the coconut oil solidifies too much.
 |
| If Fall was a pie, it'd be this pumpkin apple pie. |
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