Apple Cider, Pumpkin & Triple Nut Pie

  • โ˜…
    โ˜…
  • โ˜…
    โ˜…
  • โ˜…
    โ˜…
  • โ˜…
    โ˜…
  • โ˜…
    โ˜…
(1)
"t h a n k s g i v i n g p i e. Apple cider pumpkin + triple nut pie in an all butter ivory wheat crust, unsweetened cashewgurt, tahini maple drizzle, pumpkin spice crystals, pomegranate ๐ŸŽ๐ŸŽƒ๐ŸŒฐ๐Ÿ. Busting out another holiday dish from the archives ๐Ÿ—„ This has got to be the *BEST* pie Iโ€™ve ever made in my entire life ๐Ÿ™†๐Ÿปโ€โ™€๏ธ๐Ÿ˜Œ Filling is 100% vegan ๐Ÿ™ƒ This year Iโ€™m making a giant sheet pan sized one, but with just pecans only & w/ a vegan crust ๐ŸŒฑ๐Ÿ˜. Are you baking a dessert for Thanksgiving? LMK what youโ€™re bringing ๐Ÿช๐Ÿง๐Ÿฅง๐Ÿฎ๐Ÿฉ. Iโ€™m making a sheet pan pumpkin cake AND a sheet pan pie ๐Ÿฐ๐Ÿ˜. Recipe adapted from @nytfood #feedfeed #bobsredmill #contest"
-- @diningwithdiana
Jump to Section
  • Recipe Card
Prep time 1hr
Cook time 8mins
Serves or Makes: 10 - 12

Recipe Card

For the Pie Crust

ingredients

  • 1 1/4 cup Bob's Red Mill ivory white wheat flour
  • Pinch of sea salt
  • 10 tablespoons frozen butter or vegan butter, cubed
  • 6 - 8 tablespoons ice water, as needed

For the Pumpkin Pie Filling

ingredients

  • 15 ounce can pumpkin puree
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut sugar
  • 1/4 cup apple cider
  • 3 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt

For the Triple Nut Filling

ingredients

  • 1 tablespoon avocado oil
  • 2 cups nuts of choice (A combination of pecans, walnuts, and hazelnuts is recommended)
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened full fat coconut milk
  • 2 tablespoons corn starch
  • Pinch of sea salt
  • 1 teaspoon vanilla extract

Make the Crust

Method

  • Step 1

    Combine flour and salt in a food processor. Pulse until combined. Add butter and pulse again until butter is the size of peas.

  • Step 2

    Slowly add ice water, 1 tablespoon at a time, until a dough forms. Pour dough into a floured surface and press into a disc. Cover with plastic wrap and refrigerate for 1 hour.

  • Step 3

    Once chilled, place dough onto a floured surface and roll into a 12" circle. Gently transfer the crust to a 9" pie pan and crimp the edges. Prick the pie crust with a fork. Place the pie dish in the freezer for 15-20 minutes.

Make the Pumpkin Pie Filling

  • Step 1

    Preheat the oven to 350โ„‰. Combine all pumpkin pie filling ingredients in a blender. Blend until smooth. Pour into the chilled pie crust.

  • Step 2

    Bake the pie for 30 minutes until most of the filling is mostly firm. Set aside on a wire baking rack to cool for 10 minutes.

Make the Triple Nut Filling

  • Step 1

    Add oil to a small pot over medium heat. Mix in the nuts. Toast nuts for 30 to 60 seconds. Then, add the coconut sugar and maple syrup.

  • Step 2

    In a measuring cup or small bowl, whisk together the cornstarch with coconut milk. Pour this mixture into the pot of nuts. Mix in salt and vanilla extract. Add 1 - 2 tablespoons coconut milk if the nut mixture gets too thick. Pour this nut mixture over the pumpkin filling.

  • Step 3

    Bake at 350โ„‰ for 30 minutes, until the top is just set. Cool on the counter for 2 to 3 hours and then refridgeratโ€‹e overnight.