Step 1

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

Step 2

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.

Step 3

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

Step 4

Add the pumpkin purée and nutmeg and blend again.

Step 5

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

Step 6

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.