Pumpkin Juice

Pumpkin Juice

1 small sugar pumpkin (about 3 pounds), cut in half with seeds removed (save those for toasting)

1/2 cup pear nectar

1/3 cup apple cider

2 tablespoons Wicked Pickled Ginger Syrup (we like the kick from the ginger, but you can also use just a regular simple syrup)

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

Preheat oven to 375 degrees. Put cut pumpkin halves, flesh-side-down, on a baking sheet and bake for about 45 minutes to an hour, until soft. Let cool, then scoop out the flesh and wrap tightly in cheesecloth. Squeeze juice into a bowl, reserving excess pulp from cheesecloth. Add pear nectar, apple cider, simple syrup, and spices. Mix well and chill.

Published on November 14, 2011 at 9:40 am  Comments (2)  

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2 CommentsLeave a comment

  1. […] 3 ounces pumpkin juice (our recipe here) […]

  2. […] you need this far more than you ever needed any traditional piece of pie. Made with our signature Pumpkin Juice, we keep it simple by adding Pinnacle Whipped Cream […]

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