Ap­ple and pump­kin pie a cer­tain crowd-pleaser

Pilbara News - - Lifestyle -

Prepa­ra­tion 20 min­utes Cook­ing 1 hour Serves 6-8


1 medium-sized but­ter­nut pump­kin, cooked and 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 180C for about an hour or un­til just set. Re­move from oven and cool. Place in re­frig­er­a­tor for about two 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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