Pumpkin Apple Pie

A gluten free pie with Alpro Coconut cream and Vanilla big pot

4 portions


200 g of unsalted almonds and hazelnuts

75 ml of agave syrup

75 ml of melted coconut oil

pinch of salt

250g pumpkin/squash

½ apple

10 leaves of gelatin

1 teaspoon of cinnamon

600 ml Alpro Vanilla Big Pot

300 ml of Alpro Coconut Cuisine

Made with


1. First, mix the almonds and hazelnuts with the agave syrup, the melted coconut oil and a pinch of salt. Grease a pie tin and place parchment paper on the bottom. Spread out the nut mixture evenly and place the baking tray in the middle of the pre-heated oven at 180°C. After 8 to 10 minutes, remove from the oven and let it cool down.
2. Peel and cut the pumpkin and the apple into pieces and boil them in water. When the pumpkins and apple are cooked, mash them up. Season the mash with cinnamon, and 1 tablespoon of agave syrup and place in the refrigerator to cool down.
3. Meanwhile, soak 6 gelatin sheets in 2 tablespoon of warm water. Mix the Alpro Coconut Cuisine with Alpro Vanilla in a large bowl. Add the 6 gelatin sheets, blend thoroughly and pour over on top of the nut mixture in the pie tin. Let it stiffing up for about 2hours.
4. Melt the remaining 4 gelatin sheets with a tablespoon of water, then mix with the pumpkin mash until it is a smooth, runny sauce. Pour this over the pie and let it stiffen. Finally, decorate the cake with chopped apple and serve.

  • Gluten free
  • Lactose free