2 cups of pumpkin, chopped up into chunks
2 cups of 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:
juisi the pumpkin, boga pieces kwa squeezing through a cheesecloth au kwa using a juicer. Pour the pumpkin, boga juice, apple juisi and pineapple juisi into a blender. Add the honey and spices, adjusting quantity to taste. Chill au serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned pumpkin, boga (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 maziwa (1 can)
Pam au siagi for greasing casserole, vyungu vya 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 maziwa and mix well.
Bake the filling in a large casserole, vyungu vya dish that has been buttered au sprayed with pam. Bake at 425 degrees for 15 minutes. Keep tanuri, joko door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 dakika au until meza, jedwali kisu inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make au purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool pumpkin, boga 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 kisu three small slits in the juu 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 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:
juisi the pumpkin, boga pieces kwa squeezing through a cheesecloth au kwa using a juicer. Pour the pumpkin, boga juice, apple juisi and pineapple juisi into a blender. Add the honey and spices, adjusting quantity to taste. Chill au serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned pumpkin, boga (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 maziwa (1 can)
Pam au siagi for greasing casserole, vyungu vya 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 maziwa and mix well.
Bake the filling in a large casserole, vyungu vya dish that has been buttered au sprayed with pam. Bake at 425 degrees for 15 minutes. Keep tanuri, joko door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 dakika au until meza, jedwali kisu inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make au purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool pumpkin, boga 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 kisu three small slits in the juu 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.
