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Preparation Time : 15
Cook Time : 35
Total Time : 50
For tart Flax Seeds 1/2 cup Water 1 1/2 cup Rolled Oat 1 cup Badam Nuts 1/2 cup Oil 1/2 cup Gur 50 g Baking Powder 1 tbs Vanilla Extract 3 tsp Jiggery 1 cup Coconut oil 30 ml For Filling pumpkin puree 2 cup 1st boil then grand cinnamon power 1/2 tbs salt 1/2 teaspoon cornstarch 3 tablespoons Nutmeg power 1/2 tsb Jiggery power 1/2 cup Coconut milk 1/2 cup as needed Decoration for pumpkin pie we need kiwi slice, coconut slice
Combine the flaxseeds with water and place in the fridge for 10 minutes ,the seeds have absorbed the water In the meantime, spread the oat flakes and the badam nuts over a non-stick baking tray. Roast for 15 minutes at 170°C (338°F)for ovens until the nuts are goldenNext, blend them until finely ground. In a clean bowl add ground nuts and oats, soaked flaxseeds, oil, jaggery power baking powder, and vanilla Mix well until the ingredients are well incorporated and come together into a sticky and firm dough. Transfer the dough onto a loose pie tin greased with oil and flatten it down ). Bake the pie for 35 minutes in a pre-heated oven at 170°C (338°F) ovens until the crust is golden and crisp. Remove the base and allow to cool down over a wire rack. For_Filling Prepare for Filling--In a large bowl, add the pumpkin puree, cinnamon, nutmeg, salt, cornstarch, jaggery coconut milk. Using a hand mixer, mix well. Then pour the pumpkin batter into the pie crust.Bake for 30 mins and allow to cool completely. After we decoration the pumpkin pie kiwi, flax seeds and slice coconut.
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