| For the Pie Mixture | |
|---|---|
| 1 1/2 cups | butternut pumpkin (cooked with skin at 160 °C for 50 minutes) |
| 1/2 cup | butternut pumpkin (raw, finely cubed) |
| 2/3 cup | blue cheese |
| 1 | piece of fresh ginger (hazelnut sized) |
| 1 tsp. | mace (shredded) |
| 1 tsp. | sea salt |
| 4 tbsp. | maple syrup (dark) |
| 3 | eggs |
| 1/3 cup | cream |
| For the Pie Crust | |
| 6 | sheets of phyllo dough |
| 3/4 cup | walnut cream: 50 % California walnuts, 50 % milk, salt, sugar |
Description
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.
Pie Crust
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.
Pie Mixture
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.