This is the best pie combination ever! Especially for fall.
First order of business: Christine MacLeod is the lucky winner of the brownie giveaway!
Back to the pie. Canadians can throw this together easily for tomorrow (or today, depending on when you’re reading). Americans have Thanksgiving in November. So you can eat this many times before Thanksgiving! I think it’s also a perfect gift to bring to a party…or to give your guests as a party favour to bring home. Pie in a jar: great loot bag!
I’ve always wanted to bake in jars. You get really pretty single servings that look adorable. Today was that day! I decided for Thanksgiving I wanted to make a pumpkin apple pie hybrid. I did a little research on baking in jars. Some suggest using a water bath, and other suggested turning the heat on after the food was in the oven. I open for the second option. No glass exploded. Success pie.
This can come together pretty quickly. I’d say the crust is optional. You really don’t need crust for structural integrity when you’re eating out a jar. I’ll give you the crust recipe anyhow just in case. The crust does give you some more protein and fibre, though! Making this a powerful dessert. Yes, you can have it for breakfast.
Yummy gooey apples.
This “marzipan creme” would be perfect on any pie! Or pancakes…waffles…anything! Or you can just eat it by the spoon!
Recipe bragging rights:
- gluten-free
- super-fruity (this is all food based)
- sugar-free!
- great source of fibre
- likely to be low glycemic index
- healthy fats
- protein
I know this looks like a long list of ingredients…but that’s only because I’ve separated it into each layer. Really, it’s not so bad!
- 1 CUP JARS
- CRUST:
- 1 c. chickpeas (rinsed and drained)
- ½ c. ground flax seeds
- 1 t salt
- 1 t cinnamon
- 1 t nutmeg
- 1 egg
- 1 T coconut oil + more to spray jar
- 1 T honey
- PUMPKIN LAYER
- 2 cups pumpkin puree (unsweetened)
- 1 and ⅓ cups date paste*
- 1 egg
- 2T cinnamon
- 1t nutmeg
- 1t ginger
- APPLE LAYER:
- 5 apples cut into small chunks
- ½cup date paste
- 1T cinnamon
- 1t nutmeg
- 1t ginger
- MARZIPAN CREME
- 1.5 cups raw slivered almonds + filtered water for soaking
- ¾ cup almond milk
- 2T maple syrup
- To make date paste, soak 2 parts dates and 1 part water for at least 20 minutes (boiling water will speed up the process), and then puree in the food processor. For this recipe, I’d use 2 cups dates, and 1 cup water. Set aside.
- Soak your almonds in water.
- Blend all crust ingredients in the food processor.
- Spray the jars with a little coconut oil, or grease them.
- Shape crust into ⅓inch thick circles and place them in the bottom on each jar.
- Combine all pumpkin ingredients in a bowl and stir well.
- Prep your apple. I leave the skin on.
- Saute apple pieces for 5 minutes to soften them.
- In a bowl, combine all apple layer ingredients except apples and mix. Fold in cooked apples when ready.
- Layer the pumpkin in. Press down with back of a spoon, and shake side to side while flat on the counter to level it off.
- Spoon in cooked apples.
- Place in a baking pan (just so they’re easier to move), and place in an UNHEATED OVEN. Turn oven onto 350, and take them out after 35-40 minutes.
- Strain almonds, and puree them with other marzipan cream ingredients.
- Cool for at least 5 minutes before serving. Serve topped with marzipan cream and a little nutmeg or cinnamon to top.
