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Ingredients:
2 cups pumpkin puree*
3 cups apple juice
1 small piece fresh ginger
1 cinnamon stick
3 cloves
2 tablespoons honey
*If using fresh pumpkin, peel and cut into 1-inch cubes. Boil until tender and put into a food processor until pureed. If using canned, make sure it is pure pumpkin puree and not pumpkin-pie mix.
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Instructions:
Bring the apple juice to a simmer. Add the spices and simmer for 5 minutes. Add the honey and cool. Refrigerate for a day or two. In a food processor, mix 1 cup of the strained apple-juice mixture with the 2 cups of pureed pumpkin. Process for 30 seconds. Pour into a fine mesh strainer to remove pulp. Press down to get out as much liquid as possible. Use the remaining pulp to make pumpkin-spice cupcakes. Mix the juice with the rest of the apple mixture and chill well.
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Ingredients:
4 tablespoons shortening
1/2 cup sugar
1 egg
1/2 cup pumpkin puree
1/3 cup evaporated milk
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
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Instructions:
Cream the shortening and sugar until smooth. Add the egg and then the pumpkin puree and evaporated milk. Sift together the flour, baking powder, baking soda and salt. Add to the bowl and mix just until blended. Spoon into muffin tin lined with paper cups. Bake at 350 degrees for 20 to 25 minutes. When cool, ice with store-bought icing and decorate. Makes 12.
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