2 cups of pumpkin, chopped up into chunks
2 cups of manzana, 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:
jugo, jugo de the calabaza pieces por squeezing through a cheesecloth o por using a juicer. Pour the calabaza juice, manzana, apple jugo, jugo de and pineapple jugo, jugo de 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 calabaza (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 leche (1 can)

Pam o mantequilla for greasing cazuela, cazuela de 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 leche and mix well.

Bake the filling in a large cazuela, cazuela de dish that has been buttered o sprayed with pam. Bake at 425 degrees for 15 minutes. Keep horno door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 minutos o until mesa, tabla cuchillo 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 calabaza 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 cuchillo three small slits in the parte superior, arriba 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.