| For the Pie | |
|---|---|
| 32 % | butternut pumpkin (cooked with skin at 160 °C for 50 minutes) |
| 14 % | butternut pumpkin (raw, finely cubed) |
| 10 % | blue cheese |
| 1 % | fresh ginger (micro planed) |
| 0.5 % | mace (shredded) |
| 0.5 % | sea salt |
| 8 % | maple syrup (dark) |
| 20 % | eggs |
| 14 % | cream |
| For the Pie Crust | |
| 6 | sheets of phyllo dough |
| 100 g | walnut cream: 50 % California walnuts, 50 % milk, salt, sugar |
Description
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.
Application
The pie mixture can be offered chilled or frozen. Additionally, the ready-made pie is ideal as chilled or refrigerated convenience product.
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.