Crustless Pumpkin Apple Pie with Almond Butter Crumble

Our family has a tradition of two desserts at winter holiday gatherings…Pumpkin Pie and Apple Crumble. And it never fails that everyone wants “a little piece of each”. Perhaps you can relate. This year I decided to develop a recipe that took the best of both favourite desserts with a twist of almond butter instead of regular butter in the crumble. And did it ever turn out well!!! And while it tastes delicious, it is also packed with beta-carotene, fibre, omega 3 fatty acids, and many vitamins and minerals from the pumpkin, pumpkin seeds, apples, almond butter, and oats! Nothing like making a dessert that could also be part of a healthy breakfast! I am thinking this will become a “year around” recipe in our home and not just one for the holidays! Here is the recipe.

Ingredients

Filling

2 cups E.D. Smith Pure Pumpkin Puree

1 cup roasted, unsalted pumpkin seeds

3 dates, pitted

1/3 cup coconut milk (or 1% buttermilk)

2 eggs

1/3 cup coconut sugar

2 tsp. cinnamon (1 tsp. cinnamon and 1 tsp. pumpkin pie spice)

Topping

1/2 cup whole wheat flour

1 cups rolled oats

1/2 cup almond butter

1 tsp. cinnamon

Instructions

Add pumpkin puree, pumpkin seeds, and pitted dates to your a food processor or high-speed blender and blend until smooth.
Pour filling into a bowl and coconut milk, eggs, coconut sugar, and spice. Mix everything together. (If you wish to blend everything in your food processor that will work as well.)
Pour into your choice of pie plate and set aside.
Core and chop apples and place on top of pie batter letting them sink in slightly.
To make the topping, use a pastry cutter to blend the almond butter with the oats and flour until you have a chunky texture.
Pour topping over pie filling and bake at 350 degrees F 35-45 minutes. Oven temperatures will vary so please watch the top the first time you make this to determine the best length of time for baking it in your oven to get a slightly browned topping without burning it.

This is wonderful served on its own, with a serving or ice cream or Greek yogurt, or a piece of old cheddar cheese!

This recipe is sponsored by E.D.SMITH but is 100% my own creation.