Pumpkin Juice

Supplies: Cheesecloth (Method 1) Large Bowl (Method 1) Juicer (Method 2) Blender (optional) Large Serrated Knife Roasting Pan Aluminum Foil Ingredients: 1 Sugar Pumpkin 1 cup Apple Juice (optional) 1 tbs Cinnamon (or to taste) 1/4 cup Honey (or to taste) 1 tsp Vanilla Extract Directions 1) Preheat oven to 350 degrees F. 2) Cut the pumpkin in half using the serrated knife. 3) Use a spoon to scoop out the stringy guts from the center. The guts you can toss but I highly recommend setting the seeds aside and toasting them later. 4) Put the Pumpkin halves in the roasting pan skin side up, flesh side down. Cover the pan with foil and roast for about 90 minutes or until the flesh of the pumpkin is soft and juicy but not burnt. 5) Once cooked, the pan will have juice at the bottom so save that and set it aside. 6) Using a spoon, scoop out the flesh of the pumpkin from the skin. Toss the skin. 7) If you have a juicer, this part is easy, just process the pumpkin flesh through your juicer as you would any other veggie or fruit. If you don't have a juicer, this part is simple but time consuming and rough on your hand muscles. Take some of the pumpkin flesh and wrap it in the cheesecloth. You will probably have to do this a little at a time. Over a large bowl, squeeze the flesh through the cheesecloth so that the juice goes into the bowl. Get as much juice as you can, should be about a half a quart or more from the whole pumpkin. I also recommend saving the leftover pumpkin pulp as it works great in baked goods and smoothies. 8) When you have as much juice as you're gonna get from the pumpkin, combine it and the other ingredients in a blender and blend. It will get kinda frothy, but will eventually settle. Add ice to serve right away or set in the fridge for an hour or so until cool. Warning: this juice does not keep long, it tends to solidify into a gelatin-like texture after 24 hours. It can still be used for a brilliant pumpkin milkshake though!

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