2 cups of pumpkin, chopped up into chunks
2 cups of mela, 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:
succo, succo di frutta the zucca pieces da squeezing through a cheesecloth o da using a juicer. Pour the zucca juice, mela, apple succo, succo di frutta and pineapple succo, succo di frutta into a blender. Add the honey and spices, adjusting quantity to taste. Chill o serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned zucca (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 latte (1 can)
Pam o burro for greasing casseruola 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 latte and mix well.
Bake the filling in a large casseruola dish that has been buttered o sprayed with pam. Bake at 425 degrees for 15 minutes. Keep forno door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 minuti o until tavolo coltello inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make o purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool zucca 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 coltello three small slits in the superiore, in alto 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 mela, 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:
succo, succo di frutta the zucca pieces da squeezing through a cheesecloth o da using a juicer. Pour the zucca juice, mela, apple succo, succo di frutta and pineapple succo, succo di frutta into a blender. Add the honey and spices, adjusting quantity to taste. Chill o serve over ice.
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned zucca (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 latte (1 can)
Pam o burro for greasing casseruola 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 latte and mix well.
Bake the filling in a large casseruola dish that has been buttered o sprayed with pam. Bake at 425 degrees for 15 minutes. Keep forno door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 minuti o until tavolo coltello inserted in center of dish comes out clean. Cool filling completely on a wire rack.
Make o purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool zucca 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 coltello three small slits in the superiore, in alto 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.
