2 cups of pumpkin, chopped up into chunks
2 cups of mansanas juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
juice the kalabasa pieces sa pamamagitan ng squeezing through a cheesecloth or sa pamamagitan ng using a juicer. Pour the kalabasa juice, mansanas juice and pineapple juice into a blender. Add the honey and spices, adjusting quantity to taste. Chill or serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned kalabasa (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 gatas (1 can)
Pam or mantikilya for greasing kaserol 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 gatas and mix well.
Bake the filling in a large kaserol dish that has been buttered or sprayed with pam. Bake at 425 degrees for 15 minutes. Keep hurno door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 minutos or until mesa kutsilyo inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make or purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool kalabasa 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 kutsilyo three small slits in the tuktok 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 mansanas juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
juice the kalabasa pieces sa pamamagitan ng squeezing through a cheesecloth or sa pamamagitan ng using a juicer. Pour the kalabasa juice, mansanas juice and pineapple juice into a blender. Add the honey and spices, adjusting quantity to taste. Chill or serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned kalabasa (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 gatas (1 can)
Pam or mantikilya for greasing kaserol 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 gatas and mix well.
Bake the filling in a large kaserol dish that has been buttered or sprayed with pam. Bake at 425 degrees for 15 minutes. Keep hurno door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 minutos or until mesa kutsilyo inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make or purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool kalabasa 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 kutsilyo three small slits in the tuktok 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.
