Vegan Pumpkin Apple Pie | Fragrant Vanilla Cake

Pumpkin and apple pie are both Thanksgiving essentials as far as I’m concerned. My Grandma always served both, along with pecan pie and when I was little I would always have a little slice of each. This year I made some pecan baklava for thanksgiving but I also wanted to have pumpkin and apple pie, so I made a Vegan Pumpkin Apple Pie last weekend and it turned out so delicious!

I made a home made pie crust, then I made some apple pie filling with cinnamon and vanilla I cooked on the stove and poured that over the crust for the first layer.

For the second layer I made an easy vegan pumpkin pie filling that is made rich with coconut cream, and flavored with warming pumpkin pie spices and vanilla. It’s really easy to make you just blend it in a blender, pour it over the crust and bake!

It smelled amazing while baking! Once it cooled down, I topped it off with vegan whipped cream before serving! It is so heavenly! The perfect dessert to include with your Thanksgiving spread! If you love pie, definitely give this Vegan Pumpkin Apple Pie a try!

Vegan Pumpkin Apple Pie

Makes one 9 inch pie

Crust:

• 1 1/2 cups all purpose flour
• 2 Tbsp granulated sugar
• 1/4 tsp sea salt
• 1/4 cup plus 2 Tbsp vegan butter
• about 3-6 Tbsp cold water

Apples:

• 3 medium tart sweet apples, diced
• 1 tsp cinnamon
• 1/4 cup granulated sugar
• pinch sea salt
• juice of one lemon

Filling:

• 2 cups canned pumpkin puree
• 1/3 cup pure maple syrup
• 3/4 cup coconut cream
• 2 tsp vegan butter, melted
• 1 1/4 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 /4 teaspoon ground nutmeg
• 1/4 tsp ground cloves
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 3/4 teaspoon agar powder

For Serving:

Instructions:

1. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 9 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator.
2. Pre-heat the oven to 375F degrees.
3. To make the apples, place them in a sautee pan over medium heat with all of the other ingredients, cover with a lid, and cook until the apples are tender, about 10 minutes. Set aside.
4. To make the pumpkin filling, place all ingredients in the blender and blend until smooth.
5. To assemble the pie, scatter the apples over the crust, then pour the filling over that.
6. Place in the pre-heated oven and bake for about  40-45 min. until the edges of the crust are lightly brown, and pie is set.  Allow to cool completely.
7. Serve with vegan whipped cream if desired.