2 cups of pumpkin, chopped up into chunks
2 cups of pomme juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
jus, jus de the citrouille pieces par squeezing through a cheesecloth ou par using a juicer. Pour the citrouille juice, pomme jus, jus de and pineapple jus, jus de into a blender. Add the honey and spices, adjusting quantity to taste. Chill ou serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned citrouille (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 lait (1 can)
Pam ou beurre for greasing casserole, cocotte 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 lait and mix well.
Bake the filling in a large casserole, cocotte dish that has been buttered ou sprayed with pam. Bake at 425 degrees for 15 minutes. Keep four door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 minutes ou until table, tableau couteau inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make ou purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool citrouille 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 couteau three small slits in the haut, retour au début 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 pomme juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
jus, jus de the citrouille pieces par squeezing through a cheesecloth ou par using a juicer. Pour the citrouille juice, pomme jus, jus de and pineapple jus, jus de into a blender. Add the honey and spices, adjusting quantity to taste. Chill ou serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned citrouille (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 lait (1 can)
Pam ou beurre for greasing casserole, cocotte 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 lait and mix well.
Bake the filling in a large casserole, cocotte dish that has been buttered ou sprayed with pam. Bake at 425 degrees for 15 minutes. Keep four door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 minutes ou until table, tableau couteau inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make ou purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool citrouille 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 couteau three small slits in the haut, retour au début 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.
