|Container purchased at Wizarding World of Harry Potter, reusable container. You can get one at Amazon or ebay.|
2 cups apple Juice
1 cup white grape juice
1 cup pineapple juice
Preheat the oven to 400 degrees. Slice the pumpkin in half pole to pole and scoop out the seeds. Place the pumpkin halves face down on a baking sheet and roast 45 minutes to 1 hour until soft. Remove from the oven.
When the pumpkin is cool enough to handle, scoop out the flesh and discard the skin. Place the cooked pumpkin in a large fine-mesh sieve set over a bowl and push the pumpkin through using a rubber spatula. Scrape and mash as you push; it will take several minutes. Discard the pulpy mass left in the sieve. Stir the sieved pumpkin in the bowl to evenly distribute the juices, and then measure out 1 cup.
Place the cup of sieved pumpkin in a pitcher along with the apple juice, white grape juice, and pineapple juice. Stir vigorously until the pumpkin is completely dispersed. Chill the juice until it's very cold.
Before serving, stir the juice well, as the pumpkin will settle to the bottom. Fill crystal goblets with ice cubes and pour the juice over the ice.
To save time: you could use canned pumpkin (not pie filling) instead of an actual pumpkin.
Recipe by Dinah Bucholz, Photo By Laura Spear