Ingredients

Apple Filling:

• 2 Tablespoons Vegan Butter or Coconut Oil
• 1 Pound Sweet Red Apples, Such as Fuji, Braeburn, or Envy, Peeled, Cored and Sliced
• 1/2 Cup Light Brown Sugar, Firmly Packed
• 1 1/2 Tablespoons Tapioca Starch
• 1/2 Teaspoon Ground Cinnamon
• 1/8 Teaspoon Salt
• 1/4 Cup Applejack or Calvados

Pumpkin Filling:

• 1 (15-Ounce) Can Pumpkin Puree
• 1/2 Cup Unsweetened Applesauce
• 3/4 Cup Dark Brown sugar
• 2 Tablespoons Tapioca Starch
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Nutmeg
• 1/4 Teaspoon Allspice
• 1/8 Teaspoon Salt
• 1 Teaspoon Vanilla Extract

To Assemble:

• 2 Classic Crusts

Instructions

1. Set a medium skillet over moderate heat. Melt the butter or coconut oil and add in the apples. Stir in the brown sugar, and once bubbling, turn down the heat to medium-low. Whisk together the tapioca starch, cinnamon, and salt in a small dish before sprinkling the mixture evenly over the fruit. Mix well to incorporate smoothly, without any lumps. Slowly drizzle in the applejack or calvados, and bring to a gentle simmer. Cook for about 8 - 10 minutes, until the apples are tender and the sauce has thickened. Turn off the heat and let cool.
2. Start preheating your oven to 350 degrees.
3. For the pumpkin filling, whisk together the pumpkin puree, applesauce, brown sugar, tapioca starch, cinnamon, nutmeg, allspice, salt, and vanilla. Once smooth, set aside.
4. Roll out one of the pie crusts to about 1/8th of an inch in thickness on a lightly floured surface. Transfer to a deep dish 9-inch round pie pan and smooth it into the bottom. Trim away any excess overhanging the lip of the pan. Flute or crimp with a fork, if desired.
5. Transfer the apple filling to the prepared pie crust and smooth it into an even layer on the bottom. Gently spoon the pumpkin filling on top, carefully covering all of the apples and using a spatula to smooth the surface.
6. Roll out the second pie crust to 1/8th of an inch thick and cut out a jack-o'-lantern face, or any other design you prefer. Apply to the top of the pie.
7. Bake for 55 - 60 minutes in the center of the oven, until the crust is golden brown and the filling begins to bubble up around the edges.
8. Cool completely and serve either warm, or chilled for cleaner slices.

Notes

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Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

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All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.