2 cups of pumpkin, chopped up into chunks
2 cups of maçã, 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:
suco, suco de the abóbora pieces por squeezing through a cheesecloth or por using a juicer. Pour the abóbora juice, maçã, apple suco, suco de and pineapple suco, suco de 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 abóbora (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 leite (1 can)
Pam or manteiga for greasing caçarola 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 leite and mix well.
Bake the filling in a large caçarola dish that has been buttered or 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 minutos or until mesa, tabela faca 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 abóbora 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 faca three small slits in the topo, início 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 maçã, 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:
suco, suco de the abóbora pieces por squeezing through a cheesecloth or por using a juicer. Pour the abóbora juice, maçã, apple suco, suco de and pineapple suco, suco de 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 abóbora (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 leite (1 can)
Pam or manteiga for greasing caçarola 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 leite and mix well.
Bake the filling in a large caçarola dish that has been buttered or 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 minutos or until mesa, tabela faca 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 abóbora 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 faca three small slits in the topo, início 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.
