2 cups of pumpkin, chopped up into chunks
2 cups of apfel, 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:
saft the kürbis pieces Von squeezing through a cheesecloth oder Von using a juicer. Pour the kürbis juice, apfel, apple saft and pineapple saft into a blender. Add the honey and spices, adjusting quantity to taste. Chill oder serve over ice.


2 eggs, slightly beaten

3/4 cup sugar

1 lb. canned kürbis (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 milch (1 can)

Pam oder butter for greasing kasserolle 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 milch and mix well.

Bake the filling in a large kasserolle dish that has been buttered oder sprayed with pam. Bake at 425 degrees for 15 minutes. Keep ofen door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 Minuten oder until tabelle messer inserted in center of dish comes out clean. Cool filling completely on a wire rack.

Make oder purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool kürbis 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 messer three small slits in the oben, nach oben 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.