2 cups of pumpkin, chopped up into chunks
2 cups of 사과, 애플 juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
주스 the 호박 pieces 의해 squeezing through a cheesecloth 또는 의해 using a juicer. Pour the 호박 juice, 사과, 애플 주스 and pineapple 주스 into a blender. Add the honey and spices, adjusting quantity to taste. Chill 또는 serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned 호박 (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 우유 (1 can)
Pam 또는 버터 for greasing 캐서롤, 캐 서 롤 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 우유 and mix well.
Bake the filling in a large 캐서롤, 캐 서 롤 dish that has been buttered 또는 sprayed with pam. Bake at 425 degrees for 15 minutes. Keep 오븐 door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 분 또는 until 표, 테이블 칼, 나이프 inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make 또는 purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool 호박 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 칼, 나이프 three small slits in the 상단, 맨 위로 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 사과, 애플 juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
주스 the 호박 pieces 의해 squeezing through a cheesecloth 또는 의해 using a juicer. Pour the 호박 juice, 사과, 애플 주스 and pineapple 주스 into a blender. Add the honey and spices, adjusting quantity to taste. Chill 또는 serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned 호박 (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 우유 (1 can)
Pam 또는 버터 for greasing 캐서롤, 캐 서 롤 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 우유 and mix well.
Bake the filling in a large 캐서롤, 캐 서 롤 dish that has been buttered 또는 sprayed with pam. Bake at 425 degrees for 15 minutes. Keep 오븐 door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 분 또는 until 표, 테이블 칼, 나이프 inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make 또는 purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool 호박 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 칼, 나이프 three small slits in the 상단, 맨 위로 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.
