Alyson Morgan is a herbalist, ecofeminist and founder of Earth Star Herbals:


‘Home is beyond the four walls of a dwelling, our bodies are home, our communities are home as is our living planet. Herbalism, for me, is a vital component of adaptation to climate change to help heal our homes. When people work with plants for healing, it shifts their being and changes them’.


Alyson grew and harvested some Long Island Cheese Pumpkins recently and captured her making of an Apple Pumpkin Pie so beautifully. Get inspired and give our recipe a go...


PREP & COOK TIME: 1 hour 15 mins


•​​ 1/3 cup light brown sugar
•​​ 1 tablespoon cornflour
•​​ 1 teaspoon ground cinnamon
•​​ 1/2 teaspoon fine sea salt
•​​ 2 tablespoons unsalted butter
•​​ 2 cooking apples, peeled, cored and thinly sliced
•​​ 1 egg
•​​ 1/3 cup granulated sugar
•​​ 3/4 cup fresh pumpkin purée (can also be canned)
•​​ 1/4 teaspoon ground cloves
•​​ 1/4 teaspoon ground ginger
•​​ 3/4 cup evaporated milk
•​​ 1 (9-inch) unbaked pie shell (in pie pan)

Preheat the oven to 425°F.

Put brown sugar, cornflour, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, 1/3 cup 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, 3 to 4 minutes more. Remove from heat and set aside.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon 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°F 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.


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