Just coming off of one of the BEST quintessential Fall weekends ever! Spent the weekend with family, celebrating the beauty of fall and of course my Mom's Birthday!!
We kicked off the Birthday celebration with some pumpkin carving! Though I got a tad frustrated halfway through -
( Damn me for picking the stencil with 3 difficulty stars) -my pumpkin came out fabulously! And more importantly I had a great time. If anyone smashes this thing I'm going to be livid!
Following the pumpkin carving extravaganza, my mom and I made some pies with some of the fresh apples she picked earlier that weekend.
I found this recipe on the wholefoods website and converted it to my liking - vegan style!
Pumpkin Apple Pie
1/3 cup firmly packed brown sugar
1 Tablespoon cornstarch
1 teaspoon cinnamon divided
1/2 teaspoon salt divided
1/3 cup water
2 tablespoons smart balance
3 cups your favorite apples ( I used granny smiths)
egg replacer equivalent to one egg
1/3 cup granulated sugar
3/4 cup canned pumpkin puree
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup Vanilla soymilk
1 unbaked pie shell
Heat oven to 425 degrees. Put brown sugar, cornstarch, 1/2 teaspoon of cinnamon, 1/4 teaspoon of salt, water and smart balance into a saucepan and cook over medium heat stirring constantly, until mixture comes to a boil. Add sliced apples and cook, tossing to coat in sugar mixture about 4-5 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together egg replacer, sugar, pumpkin remaining salt and cinnamon, cloves, ginger and soymilk until well combined.
Pour apple mixture into pie shell and then pour pumpkin slowly and evenly over the top. Bake for 10 mins then reduce temp to 375 degrees and bake until filling is just set in the middle, about 45 minutes more.
Remove from oven, allow to cool and chill before serving.