• 10 dried apricots
• 1½ cups water
• 2 cups apple juice
• 1 cinnamon stick
• 7 whole allspice berries
• 2 2-inch pieces thinly sliced ginger
• ½ vanilla bean split (or ½ teaspoon vanilla extract)
• ½ cup pumpkin puree
• ⅛ teaspoon ground nutmeg

• Soak the apricots in the water for at least 4 hours or overnight in the fridge.

• Add the apple juice, cinnamon stick, allspice, ginger and vanilla bean to a saucepan. Bring almost to boil, then turn heat to low and simmer for 10 minutes. Take off heat and let it cool a bit.

• Add the apricots and the soaking water to a blender and blend until smooth.

• Add the pumpkin purée and nutmeg and blend again.

• Strain the apple juice mixture into the blender to make sure only the liquid comes through. Blend until smooth.

• Put a fine mesh strainer over a pitcher and strain the pulp so that only the thick juice drips into the pitcher. Sprinkle with ground nutmeg before serving.

Calories: 162kcalCarbohydrates: 41gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 18mgPotassium: 588mgFiber: 4gSugar: 32gVitamin A: 7322IUVitamin C: 4mgCalcium: 56mgIron: 2mg