2 cups of pumpkin, chopped up into chunks
2 cups of táo, apple juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)

Directions:
nước ép, nước trái cây the quả bí ngô, bí ngô pieces bởi squeezing through a cheesecloth hoặc bởi using a juicer. Pour the quả bí ngô, bí ngô juice, táo, apple nước ép, nước trái cây and pineapple nước ép, nước trái cây into a blender. Add the honey and spices, adjusting quantity to taste. Chill hoặc serve over ice.


2 eggs, slightly beaten

3/4 cup sugar

1 lb. canned quả bí ngô, bí ngô (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 sữa (1 can)

Pam hoặc bơ for greasing soong, nấu ăn thịt hầm 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 sữa and mix well.

Bake the filling in a large soong, nấu ăn thịt hầm dish that has been buttered hoặc sprayed with pam. Bake at 425 degrees for 15 minutes. Keep lò nướng door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 phút hoặc until bàn dao, con dao inserted in center of dish comes out clean. Cool filling completely on a wire rack.

Make hoặc purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool quả bí ngô, bí ngô 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 dao, con dao three small slits in the hàng đầu, đầu trang 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.