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


2 eggs, slightly beaten

3/4 cup sugar

1 lb. canned labu (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 susu (1 can)

Pam atau mentega for greasing basi 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 susu and mix well.

Bake the filling in a large basi dish that has been buttered atau sprayed with pam. Bake at 425 degrees for 15 minutes. Keep ketuhar door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 minit atau until meja, jadual pisau inserted in center of dish comes out clean. Cool filling completely on a wire rack.

Make atau purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool labu 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 pisau three small slits in the bahagian, atas 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.