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Pumpkin Pie

Foodie

Foodie

dessert

90

minus

Recipe for

12

person

persons

90
minutes
4 eggs
150g cane sugar
1 sachet of vanilla sugar
180g butter
500g flesh of bottle pumpkin
400g flour
4tl baking powder
Pinch of coarse sea salt
1/2tl nutmeg
Pinch of star anise
1/2tl ginger
2 tbsp coconut oil
For finishing
2dl sour cream
1 tsp vanilla sugar
150g peeled and unsalted pistachios

Roadmap

  • Preheat the oven to 175°C.
  • Line the bottom of 2 springforms (20cm) with a sheet of baking paper and brush the edges with butter. Dust with flour. Set aside.
  • Cut the bottle squash in half, remove the seeds and threads and cut into coarse pieces. 
  • Melt the coconut oil and drizzle over the pumpkin.
  • Roast in the oven for 30 minutes until the squash is tender. 
  • Remove from the oven and blend the pumpkin pieces into a smooth puree in a blender or with the hand blender.
  • Cream the butter together with the cane sugar and vanilla sugar in the food processor until smooth.
  • Stir the eggs into the batter one at a time.
  • Season with sea salt, nutmeg, star anise and ginger. 
  • Add the pumpkin puree and stir again briskly to form a smooth batter.
  • Next, mix the flour with the baking powder and gently stir it into the batter.
  • Divide the batter between the two baking pans and place in the oven for 40 to 45 minutes.
  • Remove the cakes from the oven, remove them from their mold and let cool completely on a wire rack.

Ingredients

for

12

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

4 eggs

Coöperatie Hoogstraten - Vector logo Hoogstraten

150g cane sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 sachet of vanilla sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

180g butter

Coöperatie Hoogstraten - Vector logo Hoogstraten

500g flesh of bottle pumpkin

Coöperatie Hoogstraten - Vector logo Hoogstraten

400g flour

Coöperatie Hoogstraten - Vector logo Hoogstraten

4tl baking powder

Coöperatie Hoogstraten - Vector logo Hoogstraten

Pinch of coarse sea salt

Coöperatie Hoogstraten - Vector logo Hoogstraten

1/2tl nutmeg

Coöperatie Hoogstraten - Vector logo Hoogstraten

Pinch of star anise

Coöperatie Hoogstraten - Vector logo Hoogstraten

1/2tl ginger

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 tbsp coconut oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

For finishing

Coöperatie Hoogstraten - Vector logo Hoogstraten

2dl sour cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 tsp vanilla sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

150g peeled and unsalted pistachios

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

90

minus

  • Preheat the oven to 175°C.
  • Line the bottom of 2 springforms (20cm) with a sheet of baking paper and brush the edges with butter. Dust with flour. Set aside.
  • Cut the bottle squash in half, remove the seeds and threads and cut into coarse pieces. 
  • Melt the coconut oil and drizzle over the pumpkin.
  • Roast in the oven for 30 minutes until the squash is tender. 
  • Remove from the oven and blend the pumpkin pieces into a smooth puree in a blender or with the hand blender.
  • Cream the butter together with the cane sugar and vanilla sugar in the food processor until smooth.
  • Stir the eggs into the batter one at a time.
  • Season with sea salt, nutmeg, star anise and ginger. 
  • Add the pumpkin puree and stir again briskly to form a smooth batter.
  • Next, mix the flour with the baking powder and gently stir it into the batter.
  • Divide the batter between the two baking pans and place in the oven for 40 to 45 minutes.
  • Remove the cakes from the oven, remove them from their mold and let cool completely on a wire rack.

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  • Preheat the oven to 175°C.
  • Line the bottom of 2 springforms (20cm) with a sheet of baking paper and brush the edges with butter. Dust with flour. Set aside.
  • Cut the bottle squash in half, remove the seeds and threads and cut into coarse pieces. 
  • Melt the coconut oil and drizzle over the pumpkin.
  • Roast in the oven for 30 minutes until the squash is tender. 
  • Remove from the oven and blend the pumpkin pieces into a smooth puree in a blender or with the hand blender.
  • Cream the butter together with the cane sugar and vanilla sugar in the food processor until smooth.
  • Stir the eggs into the batter one at a time.
  • Season with sea salt, nutmeg, star anise and ginger. 
  • Add the pumpkin puree and stir again briskly to form a smooth batter.
  • Next, mix the flour with the baking powder and gently stir it into the batter.
  • Divide the batter between the two baking pans and place in the oven for 40 to 45 minutes.
  • Remove the cakes from the oven, remove them from their mold and let cool completely on a wire rack.

Recipe for

12

person

persons

90
minutes
4 eggs
150g cane sugar
1 sachet of vanilla sugar
180g butter
500g flesh of bottle pumpkin
400g flour
4tl baking powder
Pinch of coarse sea salt
1/2tl nutmeg
Pinch of star anise
1/2tl ginger
2 tbsp coconut oil
For finishing
2dl sour cream
1 tsp vanilla sugar
150g peeled and unsalted pistachios

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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recipes

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