Wednesday, November 14, 2012

Spicy Hazelnut Pumpkin & Apple Pie: crust free

A healthy desert? I think so.  In time for Thanksgiving.

Layered Spicy Pumpkin and Apple Pie with Hazelnuts

Slice 2 large apples thinly
grind in a food processor 1.5 cups of fresh hazelnuts

Mix together:
1 can of pumpkin pie mix (15oz) go for the organic mix
2 eggs
1/4 cup almond milk
1 tsp cayenne pepper

Oil the bottom of a 9" pie pan with olive oil.  Place sliced apples in a layer covering the entire bottom of the pie pan.  Sprinkle a generous layer of the ground up hazelnuts over the apples (about 1/2 the hazelnuts).  Place another layer of apples over the hazelnuts (cut up more apple if need be).  For the second time sprinkle remaining hazelnuts over the apples.  Pour the pumpkin mixture over the top of the apples and hazelnuts covering it entirely.  Oven preheated to 350F. Cook until apples are soft and pumpkin pie mixture has thickened.  Sprinkle with cinnamon before serving.
Eggs, pumpkin pie mix, cayenne pepper
Making the pie layers

4 comments:

  1. Oooh. What's in the pumpkin pie mix vs regular canned pumpkin?

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  2. It has spices in it like cinnamon, cardamon, etc.

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  3. The best of both worlds..gluten and dairy free. Gonna make mine with Winter Luxury pumpkin...no cans.

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  4. Great idea---Yes, making your own pumpkin pie mix is definitely the way to go! I might do that for T-Giving!

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