Immediately after I tweeted my Thanksgiving pies on Twitter, I had a ton of people asking for the recipes! I always sort of whip up recipes without measurements, but now I will make a note to do so 😉 Below are the recipes for the Healthy Pumpkin & Apple Pies.
First, make a crust for each pie.
1 cup pecan pieces
1/2 cup oat flour
1/2 cup organic light brown sugar
2 teaspoons ground cinnamon
5 tablespoons vegan butter
Michelle’s Healthy Pumpkin Pie
- 1 pie crust
- 1 – 15 oz can pure pumpkin puree
- 4 large eggs
- 1/2 cup stevia for baking or cane sugar
- 1 cup unsweetened almond milk
- 2 teaspoons pumpkin pie spice
- a pinch of salt
Preheat oven to 350 degrees.
Add pumpkin puree, eggs, almond milk, pumpkin pie spice and salt to a large bowl. Whisk well. Pour filling in crust and bake at 350 degrees 40 – 50 minutes or until center is set. Let the pie cool down and top with pecans. 🙂
Michelle’s Apple Crumble Pie
- 1 pie crust
- 5 cups peeled and chopped apples
- Juice from 1/2 lemon
- 1/2 cup stevia or cane sugar
- 2 tablespoons oat flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup oat flour
- 1/2 cup lightly packed organic dark brown sugar
- 1/3 cup gluten free rolled oats
- 1/2 cup vegan butter, cold
Preheat the oven to 375°F.
To prepare the filling, place the apples in a mixing bowl and squeeze the juice from the lemon half over all of the apples. Toss to evenly coat. Add the granulated sugar, oat flour, 1/2 teaspoon of cinnamon, and ginger to the mixing bowl, and stir to combine.
To prepare the topping, combine the flour, dark brown sugar, rolled oats, and remaining 1/2 teaspoon of cinnamon in a separate mixing bowl. Cut the butter into small chunks and use fingers to rub the butter into the mixture until it resembles the consistency of wet sand.
Pour the filling into the pie crust and sprinkle the crumble topping over the filling. Trim any excess dough from the pie crust and then crimp the edges as desired.