In a large bowl, mix together all the ingredients. Cover tightly and store in the refrigerator for 48 hours.
Strain the juice from the pumpkin puree using a cheesecloth. For best results, strain the puree two or three times to get as much of the liquid from it.
Pass the strained juice through the cheesecloth to ensure there are no bits of puree in the juice.
Store the juice in an air tight container.
Notes
*If you are using fresh pumpkin, you will need to use a small pumpkin that is at least 3lbs in weight to get the amount you need. Gut and cut the pumpkin in half, then roast at 350 for about an hour. Scoop out the pumpkin inside and puree.
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