|For the Pie Mixture|
|1 1/2 cups||butternut pumpkin (cooked at 160 °C for 50 minutes in its skin)|
|1/2 cup||fine butternut cubes (raw)|
|2/3 cup||blue cheese|
|1||hazelnut sized piece of fresh ginger (micro planed)|
|1 tsp.||mace (shredded)|
|1 tsp.||sea salt|
|4 tbsp.||maple syrup (dark)|
|For the Pie Crust|
|6||sheets of phyllo dough|
|3/4 cup||walnut cream (50 % walnuts, 50 % milk, salt, sugar)|
This walnut pie is deliciously creamy with pumpkin and blue cheese and the ideal vegetarian option.
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.
Brush the walnut cream onto the phyllo dough layer by layer until 5 layers have been formed. Then line a 20 cm pie dish with the moistened phyllo dough and fold the sides over. The crust is now ready.
Add all ingredients, except for the pumpkin cubes, to a blender and blend into a smooth mixture. Fold in the cubes, fill into a smooth mixture. Fold in the cubes, fill into the prepared crust and bake for approx. 22 minutes at 180 °C. Allow to cool before slicing.