"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 ๐๐๐ฐ๐. Busting out another holiday dish from the archives ๐ This has got to be the *BEST* pie Iโve ever made in my entire life ๐๐ปโโ๏ธ๐ Filling is 100% vegan ๐ This year Iโm making a giant sheet pan sized one, but with just pecans only & w/ a vegan crust ๐ฑ๐. Are you baking a dessert for Thanksgiving? LMK what youโre bringing ๐ช๐ง๐ฅง๐ฎ๐ฉ. Iโm making a sheet pan pumpkin cake AND a sheet pan pie ๐ฐ๐. Recipe adapted from @nytfood #feedfeed #bobsredmill #contest"
Apple Cider, Pumpkin & Triple Nut Pie
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- 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 refridgeratโe overnight.