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Super Easy Pumpkin And Apple Pie/Galette
This really is a casual and quick easy pie to make, just throw it together and enjoy this seasonal treat with ice-cream.4
Ingredients
For the pumpkin filling
- 350 g chopped pumpkin flesh (or use pumpkin from a can)
- 2 tbsp brown sugar
- 1 tsp chopped fresh thyme
- 1 tsp pumpkin spice mix
Pumpkin spice mix
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
Candied Pumpkin seeds
- 2 tbsp pumpkin seeds
- 2 tsp brown sugar
Other ingredients
- 320 g pack of ready rolled shortcrust pastry
- 1 egg beaten
- 1 tbsp Greek yoghurt
- 1 eating apple cored and silced (leave peel on)
- 1 tsp brown sugar
- fresh thyme to decorate
Instructions
- Preheat oven to 200C and line a baking tray with parchment
Pumpkin puree
- Put the chopped pumpkin on a baking tray and sprinkle with the sugar, spice and thyme and roast at 200C for 15mins till the pumpkin is tender. Mash and cool.
Candied pumpkin seeds
- Toast the pumpkin seeds in a dry pan for about 2 minutes then add the sugar which will melt and stick to the seeds. Tip out on to baking paper and break up when cool
Making the pie
- Beat the egg and save a little for glazing the pie crust. Beat the rest with the Greek yoghurt and set aside
- Roll out the pastry and spread the yogurt egg mix on the base leaving a wide border all round and add the pumpkin puree on top then top with the apple slices in rows.
- sprinkle with brown sugar and roll the edges of the pastry up and around the filling so it frames it and holds everything inside. Brush with the remaining egg and bake at 200C for approximately 20 minutes or until the pastry is golden.
- Allow to cool slightly before serving warm sprinkled with the candied pumpkin seeds and more fresh thyme and ice-cream
Notes
Canned Pumpkin
If you have canned pumpkin then you don't have to bother with the roasting of pumpkin flesh etc. Just spread the pumpkin puree on top of the yoghurt/egg mix on the pastry base.
Pumpkin Spice Mix
If you have ready-made pumpkin spice mix use this instead of having to make your own.
Individual pies
Make small pies by dividing up the pastry first and just adding a little filling to each small pie.
Nutrition
Calories: 377kcalCarbohydrates: 66gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 412mgPotassium: 372mgFiber: 6gSugar: 17gVitamin A: 13729IUVitamin C: 7mgCalcium: 66mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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