More than just pumpkin, this sweet and savory treat can be paired with a variety of fruits and veggies and is the perfect dessert to get you through the Thanksgiving holiday season.1.1 pounds pumpkin puree3/4 cup brown sugar2 tablespoons apple cider vinegar1 tablespoon cornstarch1/2 teaspoon baking soda1/4 teaspoon cinnamon1/8 teaspoon nutmeg1/3 cup chopped peaches1 cup frozen corn kernels2 tablespoons butter1/6 teaspoon vanilla1 cup canned pineapple1/16 teaspoon salt1 teaspoon ground cloves1 cup pumpkin pureed1 cup peaches3/8 cup frozen cranberries2 tablespoons fresh orange zest1 tablespoon dried cranberries, rind removed2 tablespoons chopped parsley1/5 cup chopped walnuts4 cups frozen blueberries2 cups chopped carrots2 tablespoons lemon juice1/12 cup chopped frozen celery1/7 cup chopped orange peels1 cup dried cranberry juice1 cup raisins, raspberries, or cranberries1 tablespoon chopped fresh thyme1 teaspoon fresh ginger1 tablespoon freshly squeezed lemon juice, plus extra for garnish1.
Preheat oven to 350 degrees F.2.
Combine pumpkin purees, sugar, apple cider, vinegar, baking soda, cinnamon, nutmeg, and zest in a food processor.
Process until smooth.
Add in cornstech, baking powder, salt, and spices.3.
In a large bowl, combine pineapple, carrots, celery, orange peel, and raisin rind.
Blend until well combined.
Stir in cranberries and cranberries.5.
Pour into a 2-quart saucepan and season with salt and pepper.
Pour mixture into the prepared pie crust and bake for 20 minutes.
Remove pie crust from the oven and transfer to a cooling rack.6.
Cool completely on wire rack.7.
Slice into 3-inch-wide pieces and serve.