In keeping with the all vegan Thanksgiving theme I started last month, I was thinking of a perfect dessert. I decided to make an apple butter pumpkin pie, and whereas it was a total of 3 days in the making, it was well worth the...
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In keeping with the all vegan Thanksgiving theme I started last month, I was thinking of a perfect dessert. I decided to make an apple butter pumpkin pie, and whereas it was a total of 3 days in the making, it was well worth the wait. I grew up loving apple butter and pumpkin pie, so what better dessert than the two together? The apple butter I made from scratch on Halloween night, it took me about 12 hours, and the pumpkin puree takes about 2 hours. The vegan puff pastry is just as time consuming, but the great news is if you are in a hurry you can go by a ready made puff pastry sheet–they are commonly made from vegan ingredients. But if you want to impress your family and friends with a pie completely made by yourself, you will have to set aside at least 2 days to cook your arse off. The Apple Butter 20 apples of different varieties (I used a mixture of Royal Gala, Granny Smith and Pink Lady Apples) 1 cinnamon stick 1 teaspoon of grated ginger 1/2 cup of soft brown sugar Peel and quarter all the apples and put them in a large stewing pot. Add the cinnamon, ginger and brown sugar. Simmer for 12 hours Place in liquidizer or blender for 2-3 minutes, and then pour apple butter into jars. The Pumpkin Puree 1 large pumpkin
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