Start by scooping the seeds out of half a butternut pumpkin (my preferred choice here), chopping it into chunks and steaming it, until soft and mushy straight through.
Scoop the pumpkin off the skin.
Scoop the pumpkin onto cheesecloth. Don’t blend the pumpkin beforehand, as I find the ‘mush’ goes straight through the cloth, and defeats the purpose of straining. Squeeze until all the juice is in the bowl, and you’re left with a handful of pumpkin mush.
Put it through a juicer
In a pitcher, mix together
the pumpkin juice
cups apple juice
and 1/2 cup pineapple juice.
Stir in a tsp of honey and a sprinkling of pumpkin pie spice.
Stir well, chill and serve.
recipe adapted from http://www.mugglenet.com/misc/rosmertas/pumpkinjuice.shtml and the Unofficial Harry Potter cookbook