Apple and pumpkin pie a certain crowd-pleaser
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.