Pecan Apple Pumpkin Pie

Crust:
55 g almond flour
65 g buckwheat flour
40 g cacao powder
40 g brown sugar or coconut sugar
1 tsp salt
85 g butter

Apple layer:
applesauce (2 apples + 300 g mulberries + water)
1 appel
Pumpkin layer:
200 g pumpkin puree
150 ml coconutmilk
1 egg
1 tbsp pumpkin pie spices
1 tsp cinnamon
1 tsp vanilla
1 tsp salt
Pecan layer:
140 g pecans
2 tbsp maple syrup
2 tbsp (olive) oil
1 tsp salt

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Make the crust:

  1. Preheat oven to 200° C.
  2. In a bowl, combine the almond flour, buckwheat flour, cocoa powder, sugar, salt, butter pieces, and knead until the mixture forms large, moist clumps.
  3. Put the crumbly dough into the tart pan. Press the dough first up the sides, then into the bottom of the pan. Prick the bottom of the dough all over with the tines of a fork.
  4. Freeze the crust until firm.

Make the filling:

  1. For the apple layer:
    In medium saucepan, combine apples and mulberries and water. Bring to boil and cook, stirring often, until apples are soft. Remove from heat and let cool slightly.
    Peel and cut the other apple in slices. Keep aside.

  2. For the pumpkin layer:
    In a medium bowl, whisk together pumpkin, milk, egg, pumpkin pie spice, salt and vanilla until smooth.

  3. Pour pumpkin mixture in the crust, put apple slices on top and finish with apple sauce.

  4. Bake until set and toothpick inserted in middle comes out clean, about 50 to 55 minutes. If the edges of crust are getting too brown before center is cooked, cover crust with aluminum foil the last 15 minutes of baking. Remove from oven and let cool completely.

  5. For the pecan layer:
    In a saucepan, combine pecans, maple syrup, oil and salt. Set over medium heat and stir until smooth. Bring to boil and cook until thickened, about 4 minutes.

  6. Pour mixture over cooled pie, spreading it out so that the top is completely covered in even layer.

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