Pumpkin & cinnamon pie


Total time: 3hr
Preparation Time: 30m

Servings
For 8 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 317 Kcal, 4g Protein, 43g Carbohydrates, 15g Fat


Ingredients

  • Base
  • 230 g white flour
  • 0.5 tsp salt
  • 2 tbsp sugar
  • 1 dl water, cold
  • 100 g margarine, cut into pieces, cold
  • Filling
  • 300 g squash, diced
  • a little salted water, boiling
  • 1.75 dl coconut milk
  • 0.5 tsp agar-agar
  • 20 g light Maizena Express cornflour
  • 0.5 dl maple syrup
  • 90 g cane sugar
  • 1 tsp cinnamon
  • 0.5 tsp ground cardamom
  • Utensils
  • One quiche or pie tin (approx. 20 cm in diameter), greased or lined with baking paper.

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Instructions

  • Base

    Mix the flour, salt and sugar in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Add the water, mix quickly to create a soft dough. Transfer the dough to the prepared tin and flatten by hand, creating a rim approx. 2 cm high around the edge. Chill the dough until ready to use.
  • Filling

    Cook the squash in salted water (with the lid on) for approx. 30 mins. Drain the squash well, leave to cool, mash into a puree. In a small pan, combine the coconut milk with the agar-agar and cornflour, bring to the boil, simmer for approx. 2 mins., allow to cool slightly. Using a blender, puree the coconut milk with all the other ingredients up to and including the cardamom. Prick the pastry base with a fork and cover with the pie filling. Bake for approx. 45 mins. in the lower third of an oven preheated to 175°C. Remove the pie from the oven, leave to cool. Cover and chill for approx. 2 hrs.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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