2 cups of pumpkin, chopped up into chunks
2 cups of appel, 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:
sap the pompoen pieces door squeezing through a cheesecloth of door using a juicer. Pour the pompoen juice, appel, apple sap and pineapple sap into a blender. Add the honey and spices, adjusting quantity to taste. Chill of serve over ice.


2 eggs, slightly beaten

3/4 cup sugar

1 lb. canned pompoen (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 melk (1 can)

Pam of boter for greasing braadpan 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 melk and mix well.

Bake the filling in a large braadpan dish that has been buttered of sprayed with pam. Bake at 425 degrees for 15 minutes. Keep oven door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 minuten of until tafel, tabel mes inserted in center of dish comes out clean. Cool filling completely on a wire rack.

Make of purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool pompoen 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 mes three small slits in the top, boven 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.