Vegan PumpkinApple Pie

I actually got this recipe from nomyourself. I follow her Instagram and check out her webpage for recipes and inspiration. She is so awe-inspiring. I wish I could just spend my days cooking, and baking like she does, but the powers that be don't allow me.

Alas, I have enough free time and a healthy appetite that keep me exploring and experimenting.

Apple pie. There's nothing quite as delicious, homey, and American as apple pie. And now that I know I can make this, and that it's vegan, I'm in love. Maybe I'm that type that falls fast and hard, but bake this and you will be falling in love too. Oh, did I mention it has pumpkin, too? It does. I also added my own little twist (like I often do with recipes), and I do mean little. After making this flawless recipe, I added pecans to the pumpkin mix. That's it.

Here is the link to nomyourself's recipe.

Pie Crust

2 1/2 cups all purpose flour

1 1/2 Tbs. organic granulated sugar

1/2 tsp. salt

1/2 cup vegan margarine

2 Tbs. vegetable shortening

3 Tbs. cold water 

Pumpkin Pie Filling

1 cup organic pumpkin pie puree

3 Tbs. all purpose flour

2 Tbs. organic light brown sugar

1 Tbs. organic granulated sugar

1/4 cup canned coconut milk

1 Tbs. vanilla extract

1 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp salt

Pecans

Apple Pie Filling

2 medium granny smith apples

2 medium pink lady apples

1/2 Tbs. lemon juice

1/3 cup organic brown sugar

1 1/2 Tbs. all purpose flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg

pinch of salt

Salted Caramel Sauce

1 cup sugar

1/4 cup water

3/4 cup canned coconut milk

3 Tbs. vegan margarine

1 tsp. sea salt, coarse

Pie Crust

Mix flour, sugar and salt in a small bowl until well combined. 

Add in margarine and shortening while you mix it all together with your hands. Keep kneeding until all ingredients are crumbled. 

Slowly add cold water 1 Tbs. at a time and mix with your hands until dough is a ball. 

Wrap the ball in saran wrap and put it in the refridgerator while you work on the pie fillings.

Pumpkin Pie Filling

Mix all ingredients in a medium bowl until combined.

Set bowl aside.

Apple Pie Filling

Peel, core and thinly slice apples. If you have a mandoline, use it! Thin apples make the perfect filling. Place the apples in a large bowl with the lemon juice. 

Add brown sugar, flour, cinnamon, nutmeg & salt.

Gently toss until apples are coated. 

Set bowl aside.

Bring it all together

Preheat oven to 425 degrees.

Take pie crust out of the refrigerator and roll out onto a floured countertop with a rolling pin.

Once the size of the outer rim of your pie dish, place the dough in the pan. When you get the edges, make sure there is no dough hanging over, or on the sides. Keeping your crust on the inside of the pan and off the rim, keeps the crust from burning.

Pour pumpkin pie filling into crust and smooth out until even.

Neatly place apples on top of pumpkin filling. 

Place in oven and bake for 40 minutes. 

Let cool overnight, or at least 5 hours.

Once chilled, proceed to Salted Caramel sauce directions.

Salted Caramel Sauce

In a non-stick skillet, combine sugar and water over medium-low heat and mix until the sugar is dissolved.

Increase heat and bring to a boil, without stirring.

Boil until the liquid is a deep amber color, 5-7 minutes.

Remove the sugar from the heat and carefully whisk in coconut milk, vegan margaine and salt.  Pour in a heat safe dish and let cool for 5-10 minutes.

Once cooled, top pie with your favorite ice cream (mines Vanilla!) and pour caramel sauce over it, and ENJOY! 

This is the exact same recipe I used. It's not even autumn-like in Las Vegas yet, but even so, it made me crave autumn and the holiday seasons like every apple pie should. I loved making it, and I loved eating it even more. Did I mention I made it four times?