Pumpkin Apple Bake

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Pumpkin apple bake made with pumpkin puree and apples naturally sweetened with banana. Perfect for a breakfast or holiday side dish!

My laptop has about the same birthday as Flora & Vino, the blog, circa January 2017.  

Which means they’re both just on the verge of their fourth birthday. 

So it’s actually kind of a miracle that the glowing lettered squares on my keyboard *just* started sticking this week. 

Since last weekend the “y” and “l” keys require aggressive tap-tap-tapping with my index finger before they grace the cursor with their appearance. 

Which, naturally, led to a whole heck of a lot of typos this week. 

Guys, do you know just how many words contain a “y” and an “l”???

Too many.

You’d think with all of the food I photograph that a sticky spill might be the culprit, but I can’t pinpoint any instance of spillage. 

Hm. I guess I need to make a visit to the tech store sometime soon.

Well, you know what else is sticky but a lot sweeter? 

This Pumpkin Apple Bake that’s made with pumpkin puree and apples, sweetened with banana.

It’s excellent to whip up for a unique cold weather breakfast or holiday side!

Ever since I made my Vegan & Grain-Free Sweet Potato Casserole I’ve been thinking about making another orange casserole. 

A pumpkin casserole. 

But what’s arguably better than pumpkin alone is pumpkin with an apple twist. 

It’s lightly sweet, creamy, nutty, and perfectly spiced with an apple chip crunch. 

Here’s what you need for your pumpkin apple bake:

• pumpkin purée 
• flax eggs 
• coconut milk
• large ripe banana, mashed
• pumpkin pie spice
• cinnamon, divided
• large apple, peeled and diced
• chopped pecans
• Bare Snacks apple chips, crushed

That’s it!

To begin the recipe, preheat the oven and lightly grease an 8×8 square pan with nonstick spray or line with parchment paper. 

Whisk together the ground flaxseed and filtered water in a large mixing bowl to create your flax “egg”.

Wait for about five minutes before adding in the remaining ingredients. 

Next, add in the pumpkin, smashed banana, coconut milk, pumpkin pie spice, and 1/4 tsp of the ground cinnamon to the same mixing bowl. 

I used pumpkin purée for ease in this recipe, but you can easily sub in your own freshly roasted pumpkin instead. 

Whisk the mixture with a fork until it’s nice and smooth. 

In a separate bowl, sprinkle the remaining cinnamon on the diced apple to completely coat the apples.

Add the apples to the large mixing bowl and stir until well combined. 

Pour the pumpkin apple mixture into the prepared square pan.

Sprinkle the pecans along the top of the dish, and place in the oven.

Bake the Pumpkin Apple casserole for 35-40 minutes until the top is golden brown and slightly firm to the touch. 

Let the casserole sit for at least 10 minutes before serving.

Sprinkle the dish with crushed Bare Snacks apple chips before serving. 

I *love* the sweet crunchy finish apple chips give the Pumpkin Apple Bake!

Serve it warm or cold.

Store leftovers in the fridge for up to one week and freeze for long term storage.

Enjoy this Pumpkin Apple Bake for a cozy breakfast or dessert. 

The dish reheats well, so try making it in advance the night before. 

Reheat the dish before serving for a warm breakfast or a holiday side. 

For some fun variations, try using pears instead of apples. 

You can also use walnuts instead or pecans for the nutty topping!

Enjoy!

If you make this Pumpkin Apple Bake, let me know!

I’d love to see how yours turned out. 

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more fun pumpkin apple pairings, check out my Low Sugar Pumpkin Apple Butter and Pumpkin Chia Pudding Parfait Cups with Sautéed Apples, and Pumpkin Apple Oat Bliss Balls.

For more fall-inspired casseroles, try my Vegan & Grain-Free Sweet Potato Casserole. 

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XO Lauren

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Photography by Hot Pan Kitchen