 |
| Last year's favorite and new family Thanksgiving tradition |
Because I have had several requests for this a-mazing recipe, I am posting it here for whosoever to read and so partake! The question every year at Thanksgiving is, "Do I eat the pumpkin pie or apple?" Now you don't have to choose! Both favorites! And believe me, this combination is outstanding! Please remove from your thinking any comparison to the "bright" idea of putting peanut butter and jelly together in a squeeze bottle! Some favorites are best kept separate, but not these!
Without further adieu, I present to you Whole Foods' Pumpkin-Apple Pie! Serve with scoops of vanilla ice cream and everybody wins!
Ingredients
1/3 cup firmly-packed light brown sugar (I have successfully used Agave nectar instead)
1 T cornstarch
1 tsp. ground cinnamon, "divided" (I don't know what that means - google it!)
1/2 tsp. salt, divided
1/3 cup water
2 T butter (or coconut oil as a healthier option)
2 Granny Smith or Fuji apples, peeled, cored, and thinly sliced (need a good knife for that), about 3 cups
1 egg
1/3 cup granulated sugar (I use raw)
3/4 cup fresh or canned pumpkin puree
1/4 tsp. ground cloves
1/4 tsp. ground ginger
3/4 cup evaporated milk (use whatever you have - even almond milk!)
1 (9-inch) unbaked pie shell (in pie pan - I use whole wheat flour, spelt flour, or homemade with whole wheat/spelt flour combo)
Method
Preheat oven to 425 degrees. Put brown sugar, cornstarch, 1/2 tsp. of the cinnamon, 1/4 tsp. salt, water, and butter into a medium pot and cook over medium heat, stirring constantly until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture about 3-4 minutes more. Remove from heat and set aside.
In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 tsp. salt, remaining 1/2 tsp. cinnamon, cloves, ginger, and milk until well combined.
Pour apple mixture into pie shell and spoon pumpkin mixture evenly over the top. bake for 10 minutes, then reduce temperature to 375 degrees and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely before cutting into slices. (It will thicken up and solidify after it cools off, so you really do need to cook it in plenty of time before the meal to let it cool off and set up.)
Nutrition
Per serving: 220 calories (80 from fat), 9g total fat, 3g saturated fat, 3g protein, 33g total carbohydrate (2g dietary fiber, 23g sugar), 35mg cholesterol, 350mg sodium
(Obviously, these numbers would change if you make any substitutions.)
