2 cups of pumpkin, chopped up into chunks
2 cups of 林檎, アップル juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
ジュース the かぼちゃ, カボチャ pieces によって squeezing through a cheesecloth または によって using a juicer. Pour the かぼちゃ, カボチャ juice, 林檎, アップル ジュース and pineapple ジュース into a blender. Add the honey and spices, adjusting quantity to taste. Chill または serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned かぼちゃ, カボチャ (or 2 cups fresh, roasted in the oven)
1/2 teaspoon salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 t. allspice
1 2/3 cups evaporated ミルク (1 can)
Pam または バター for greasing キャセロール dish
9 oz. pie crust pastry (enough for two single standard pie crusts)
To make filling add eggs and sugar to a mixing bowl, mix until well blended. Stir in pumpkin, salt and spices. Add evaporated ミルク and mix well.
Bake the filling in a large キャセロール dish that has been buttered または sprayed with pam. Bake at 425 degrees for 15 minutes. Keep オーブン door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 分 または until 表, テーブル ナイフ inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make または purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool かぼちゃ, カボチャ mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Cut with a paring ナイフ three small slits in the 上, ページのトップへ for venting. Place on a greased cookie sheet.
Bake at 400 degrees only until crust is a light golden brown, approximately 10 minutes.
Serve at room temperature.
2 cups of 林檎, アップル juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
ジュース the かぼちゃ, カボチャ pieces によって squeezing through a cheesecloth または によって using a juicer. Pour the かぼちゃ, カボチャ juice, 林檎, アップル ジュース and pineapple ジュース into a blender. Add the honey and spices, adjusting quantity to taste. Chill または serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned かぼちゃ, カボチャ (or 2 cups fresh, roasted in the oven)
1/2 teaspoon salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 t. allspice
1 2/3 cups evaporated ミルク (1 can)
Pam または バター for greasing キャセロール dish
9 oz. pie crust pastry (enough for two single standard pie crusts)
To make filling add eggs and sugar to a mixing bowl, mix until well blended. Stir in pumpkin, salt and spices. Add evaporated ミルク and mix well.
Bake the filling in a large キャセロール dish that has been buttered または sprayed with pam. Bake at 425 degrees for 15 minutes. Keep オーブン door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 分 または until 表, テーブル ナイフ inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make または purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool かぼちゃ, カボチャ mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Cut with a paring ナイフ three small slits in the 上, ページのトップへ for venting. Place on a greased cookie sheet.
Bake at 400 degrees only until crust is a light golden brown, approximately 10 minutes.
Serve at room temperature.
