|per 100 g||Total Recipe|
|Gross weight||100 g||1440 g|
|Energy||1064 kJ / 255 kcal||15316 kJ / 3663 kcal|
|Sat. fat||6 g||77 g|
|Unsat. fat||3 g||36 g|
|Fibre||2 g||15 g|
|Salt||103 mg||1482 mg|
300 gpumpkin, canned
232 mlCondensed evaporated milk
146 mlFresh whole milk
400 gSweet pastry
1.4 kgTotal recipe weight
1 Hrs 30 Min
You can prepare the sweet pastry in advance.
Heat the oven ( 160°C / 320°F) and grease and flour the baking tin.
Roll out your sweet pastry on floured surface to a thickness of 0.5cm and roughly in the shape of your casserole.
Place the dough in the baking tin and form the crust edge into a nice point patern all the way around with your fingers to give it a rustic "American pie" look.
Blind baking; Now Place baking paper over the dough pastry and fill the paper with baking beans or (uncooked) rice. Bake for 15 minutes then remove the baking beans and baking paper and bake in the oven for a further 10 minutes.
Pumpkin pie filling; Blend the pumpkin, sugar, coffee creamer, milk, the eggs, the spices and the salt until it is a smooth mixture. Spoon the pumpkin stuffing into the thin and bake for a further 45 minutes at 150°C / 302°F
Allow to cool down and your pumpkin pie is ready to serve!
You can use fresh pumpkin, just peal, cut into chunks and boil until cooked. Use the recipe weight of the cooked pumpkin.