Eggless Pumpkin Pie with Apples – A Simple Recipe with Step-by-Step Photos

This dessert is not only egg-free, but also sugar-free and free of animal fats. So, even vegans and those with the strictest dietary restrictions can enjoy this treat. However, if you prefer, you can always remake it in a more classic style.

Nutritional value per serving

309 kcal

Proteins: 4.9 g
Fats: 11.1 g
Carbohydrates: 47.4 g

*Nutritional value is calculated per 100g of ingredients

Total time: 55 min
Time in the kitchen: 45 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

Recipe with step-by-step photos

Eggless pumpkin pie with apples

Ingredients

Servings

Pumpkin

300 G
Apples

170 G
Whole grain flour

300 G
Baking powder

10 G
Plant-based milk

450 G
Vegetable oil

70 G
Jerusalem artichoke syrup

50 G
Vanillin

1 tsp
Sunflower seeds

2 tbsp
Pumpkin seeds

2 tbsp
Sesame

2 tbsp

Preparation

Step 1

Peel the pumpkin and remove the seeds. Then cut into cubes. Peel the apples in the same way, remove the cores, and cut into cubes. Try to make sure the fruit and vegetable cubes are the same size.

Step 2

Sift the whole grain flour. Then mix in the baking powder.

Step 3

In a separate bowl, combine the non-dairy milk, vegetable oil, and Jerusalem artichoke syrup. The recipe uses very little sweetener, so feel free to add more. You can also substitute honey, any other syrup, or sugar for the Jerusalem artichoke syrup, if desired.

Step 4

Gradually combine and mix the dry ingredients with the wet ones. Add vanilla. You should end up with a fairly runny dough. If it's too thick, add more plant-based milk.

Step 5

Grease the pan. Place the apples and pumpkin on the bottom.

Step 6

Pour the entire batter over the fruit and vegetables, smoothing it out so it penetrates evenly between each piece.

Step 7

Sprinkle all the seeds on top of the dough.

Step 8

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). The pie should bake for 40-45 minutes. It will remain moist, juicy, and soft.

Instead of vanillin, it's better to use natural vanilla extract. It not only adds more flavor but also helps to better bring out the flavors of all the main ingredients in the pie.

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