Ap­ple and pump­kin pie

Pilbara News - - News -

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.

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