- 1 pumpkin
- apple juice
- pineapple juice
- Cinnamon, Ginger, Nutmeg and/or Allspice
- If your pumpkin was not carved, cut it in half before baking, otherwise it could explode and make a GIGANTIC mess!
- This takes a good hour or two, depending on the size of your pumpkin, so keep checking your pumpkin as it is baking. Use a cookie sheet underneath so you can easily take the hot mushy pumpkin out of the oven and to catch any drippings.
- You will see that the juice separates from the pumpkin flesh as it starts to bake, so spoon off this juice periodically and save it so it doesn’t leak all over your oven.
- Once your pumpkin flesh has baked long enough to be good and soft, remove from the oven and let it cool.
- Scoop the pumpkin flesh from the skin into a strainer with a container underneath.
- Use a spoon to squeeze out the juice from the pumpkin, so you have as “solid” a puree as possible, which you should save for your Pumpkin Pasties, pumpkin bread, or your favorite pie recipe.
- After thawing the pumpkin, you can strain again for even better results (and more pumpkin juice!) since during freezing, the ice crystals were separated from the pumpkin naturally.
- Add other juices, honey and spices to taste.