Apple Pecan Pie with Salted Pumpkin Caramel
Ingredients
Instructions
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1Combine coconut milk and sugar in a small/medium saucepan and bring to a boil. Establish a steady, strong simmer and let reduce for about 15 minutes, until thickened.
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2Add pumpkin purée and salt, and cook for another 5-7 minutes. Let cool completely, keeping in mind that the caramel will thicken further once cool. Keep refrigerated if making in advance. The caramel is delicious on its own, drizzled over yogurt, granola, fruit, etc.
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3Preheat oven to 350° F (180° C), spread pecans on a baking tray and toast for 10 minutes, or until golden.
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4Keep oven at 350° F (180° C).
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5Combine flour and salt in a food processor. Cut oil into small pieces and add to the flour. Pulse until the mixture resembles sand. Add 4 tablespoons cold water and pulse to combine. Test the mixture by pressing it between your fingers, it should stick together. If not, add more water, 1 tablespoon at a time until dough sticks together between your fingers.
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6Oil a 9-inch pie dish thoroughly. Press the dough against the bottom of the dish into an even crust, starting in the middle and working up the sides. Prick with a fork several times and let chill in the refrigerator for 1 hour.
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7Cover the crust with a piece of parchment paper and place baking beans inside. Bake blind for 20 minutes. Let cool.
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8Mix all the crumble ingredients, with the exception of oil, in a bowl. Work in the oil using your fingers, until all ingredients are well combined.
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9Preheat oven to 400° F (200° C).
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10Combine all the filling ingredients in a large bowl and mix gently to coat evenly. Transfer apples into the chilled crust, sprinkle with the crumble and bake for 20 minutes.
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11Reduce the heat to 375° F (190° C), cover crust with a pie cover or a piece of parchment paper and bake for 35-40 minutes, or longer, until apples are completely cooked through and soft throughout.
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12Let cool completely, allowing at least 2 hours before serving, for the filling to solidify. You can stop here and serve the pie as is with a scoop of vanilla ice cream, or spread the pumpkin caramel over the chilled pie and sprinkle with the toasted pecans - ice cream is good with this variation as well.
Focusing on love, peace and hope today and sending all those vibes your way, but we know you come here for the pie, among other tasty things, and today’s pie is a true beaut. Cooking heals and sharing food breaks all kinds of walls, so let’s keep cooking together, no matter what :)
If you are still looking for a pie to make for Thanksgiving, but being thrown in different directions while deciding between the traditional apple, pumpkin, or pecan pies, this one might be your solution. It’s sort of a three-in-one of all those flavors, and is guaranteed to impress those you feed.
Although this pie’s got a harmonious combination of apple/pecan/pumpkin, it’s the silky baked apples that take on the main role here, cozied up in heavenly spiced layers to make up the filling. The pumpkin and pecans come in in the form of a decadent, salted caramel that tops the pie and seeps into the apple filling, too. There’s also a crumble that comes between the apple filling and the caramel, and adds crunch, texture and some seriously comforting toasty notes. If all this sounds like too much to you, don’t worry – there is just the right amount of every element to make for a well-balanced dessert that’s not too sweet, just the way we like it.
Going to keep it short and sweet today. Hope you consider this treat to share in celebration with your loved ones during the holidays or at any time that calls for pie. Hugs and warmth to you all.
Our Holiday Menu so far –
M A I N
Whole Braised Holiday Cauliflower
S I D E
Sweet Potato and Brussels Sprout Gratin
Celeriac Parsnip Mash with Crispy Sage
D E S S E R T
Apple Pumpkin Pie with Salted Pecan Caramel
D R I N K
Lots more coming your way until the end of the year.
for the pumpkin caramel
- 1 13.5 oz can full fat unsweetened Thai coconut milk
- ¾ cup coconut sugar
- ⅓ cup canned or freshly made pumpkin/squash purée
- ¼ teaspoon sea salt
for the pecans
- 1 cup pecan halves
for the crust
- 1½ cups sprouted or whole spelt or wheat flour
- pinch sea salt
- ½ cup neutral coconut oil - cold and solid
- 4-5 tablespoons ice cold water
for the crumble
- ½ cup oats
- ½ cup pecans - chopped
- 1 tablespoon coconut sugar or other sugar of choice
- 3-5 cardamom pods - freshly ground
- 1 teaspoon cinnamon powder
- pinch sea salt
- 3 tablespoons neutral coconut oil - cold and solid
for the filling
- 5-6 apples - peeled, cored and thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- ½ cup coconut sugar or ⅓ cup raw sugar
- 2 teaspoons cinnamon powder
- 5-7 cardamom pods - shelled, freshly ground
- about ¼ teaspoon freshly ground nutmeg
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons arrowroot powder
to make the pumpkin caramel
- Combine coconut milk and sugar in a small/medium saucepan and bring to a boil. Establish a steady, strong simmer and let reduce for about 15 minutes, until thickened.
- Add pumpkin purée and salt, and cook for another 5-7 minutes. Let cool completely, keeping in mind that the caramel will thicken further once cool. Keep refrigerated if making in advance. The caramel is delicious on its own, drizzled over yogurt, granola, fruit, etc.
to toast the pecans
- Preheat oven to 350° F (180° C), spread pecans on a baking tray and toast for 10 minutes, or until golden.
to make the pie crust
- Keep oven at 350° F (180° C).
- Combine flour and salt in a food processor. Cut oil into small pieces and add to the flour. Pulse until the mixture resembles sand. Add 4 tablespoons cold water and pulse to combine. Test the mixture by pressing it between your fingers, it should stick together. If not, add more water, 1 tablespoon at a time until dough sticks together between your fingers.
- Oil a 9-inch pie dish thoroughly. Press the dough against the bottom of the dish into an even crust, starting in the middle and working up the sides. Prick with a fork several times and let chill in the refrigerator for 1 hour.
- Cover the crust with a piece of parchment paper and place baking beans inside. Bake blind for 20 minutes. Let cool.
to make the crumble
- Mix all the crumble ingredients, with the exception of oil, in a bowl. Work in the oil using your fingers, until all ingredients are well combined.
to make the pie
- Preheat oven to 400° F (200° C).
- Combine all the filling ingredients in a large bowl and mix gently to coat evenly. Transfer apples into the chilled crust, sprinkle with the crumble and bake for 20 minutes.
- Reduce the heat to 375° F (190° C), cover crust with a pie cover or a piece of parchment paper and bake for 35-40 minutes, or longer, until apples are completely cooked through and soft throughout.
- Let cool completely, allowing at least 2 hours before serving, for the filling to solidify. You can stop here and serve the pie as is with a scoop of vanilla ice cream, or spread the pumpkin caramel over the chilled pie and sprinkle with the toasted pecans - ice cream is good with this variation as well.
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