This delicious fall recipe combines the sweet taste of apples with pumpkin. A dose of caramel in the filling will send this pie over the top when it comes to welcoming in the season of fall.
Begin by roasting your pumpkin in a preheated oven at 350F, either cut in half or pierce the skin in a few areas with a knife to allow steam to escape. Roast for 45-50 minutes and allow to cool.
Remove the skin from the pulp of your pumpkin and cut into pieces. Add the pumpkin to the slow cooker. Skin and cut your apples at this time and add them in as well. Add the vanilla extract, salt, cinnamon, ginger and nutmeg as well and cook on low for about 8 hours. If desired, you can puree the mixture with an immersion blender.
Preheat your oven to 425F and set the rack in the middle.
Add the granulated sugar into your sauce pan with the water and cook over medium heat, stir occasionally or swirl the pan.
Once the sugar has melted, increase the heat to medium-high and gently swirl the pan (do not stir the sugar syrup directly!) until the sugar begins to brown, continue cooking until it has turned a rich caramel color. Around five minutes, remove from heat.
Add in the butter and the cream, the syrup will bubble up so be careful!
Combine the caramel mixture with the pumpkin-apple mixture with a whisk until smooth. Add in the eggs one at a time and continue to whisk the mixture until smooth.
Place your pie shell in an oven-safe pan. If preparing from a dough state, be sure to add slots along the bottom with a knife to allow steam to escape.
If desired, create a top for the pie and use water to connect the top to the bottom shell.