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-2 cups of pumpkin, chopped up into chunks
-2 cups of apple juice
-½ cup of pineapple juice
-1 teaspoon of honey (more or less to your liking
-Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.
Step 2: Pour the pumpkin juice, apple juice and pineapple juice into a blender.
Step 3: Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.
Step 4: Add your spices (to taste). This might take some experimentation to get right.
Step 5: Chill your pumpkin juice or serve iced and enjoy!
2 Quarts apple cider, divided
1 piece fresh ginger, (2") sliced
1 cinnamon stick
1/2 teaspoon whole cloves
1/4 cup honey
1/2 cup brown sugar
1 28 oz. can pumpkin puree
Pour 3 cups of the apple cider into a saucepan; add the ginger slices, cinnamon stick, and cloves. Bring the mixture to a boil, turn down to a simmer, and cook for 15 minutes. Remove from heat, add the honey and brown sugar, and stir to dissolve. Refrigerate the mixture until well-chilled, or up to a week.
When ready to serve, strain the apple cider mixture into a large pitcher. Add the remaining apple cider and the pumpkin puree; stir well.