Apple and pumpkin pie
Preparation: 20 minutes Cooking: 1 hour Serves: 6-8
1 medium-sized butternut pumpkin, cooked, mashed 4 apples, peeled, cored, diced and cooked 1 cup ricotta cheese ½ cup brown sugar 3 eggs, lightly beaten ½ tsp ground ginger ½ tsp ground nutmeg ½ cup toasted almond flakes
Place mashed pumpkin and cooked diced apple into a bowl. Add ricotta cheese, sugar, eggs, ginger and nutmeg. Mix well. Pour mixture into a lightly greased flan or pie dish. Sprinkle with cinnamon. Bake in 180°C for about 1 hour or until just set. Remove from oven and cool. Place in refrigerator for about 2 hours to chill before serving. Sprinkle evenly with toasted almond flakes. Serve with vanilla yoghurt or a dollop of thickened cream.