Ingredients:
1 sugar pumpkin (1,284g approximately that makes 4-5 cups pumpkin puree)
1 pie crust, 8 inches (making a pie pastry)
130g uncooked pumpkin, chunks
1 or 2 tbsp pumpkin seeds
50g cashew nuts
½ cup granulated sugar
½ cup plain flour
1 tbsp honey
1 tsp salt
½ tsp cinnamon powder
½ tsp ginger powder
½ cup cream cheese
½ whipping cream
Preparation:
1 sugar pumpkin (1,284g approximately that makes 4-5 cups pumpkin puree)
1 pie crust, 8 inches (making a pie pastry)
130g uncooked pumpkin, chunks
1 or 2 tbsp pumpkin seeds
50g cashew nuts
½ cup granulated sugar
½ cup plain flour
1 tbsp honey
1 tsp salt
½ tsp cinnamon powder
½ tsp ginger powder
½ cup cream cheese
½ whipping cream
Preparation:
1. Rinse the pumpkin under water, cut the pumpkin in half with a sharp knife and scoop out seeds and stringy flesh. Lay the pumpkin face side down in a baking pan. Bake at 200°C for 30 minutes or until tender.
2. Remove from oven and let it cool, discarding skin you don't have to scoop out the pumpkin.
3. Place in a food processor and puree or mash it for silky smooth. Transfer the puree in a mixing bowl.
4. In the mean time, combine together the sugar, honey, cinnamon, ginger, cream cheese, whip cream, pumpkin seeds, cashew nut, and salt in a food processor mix until well-pureed.
5. Pour the spice cream mixture into the pumpkin puree and mix until just incorporated.
6. Cut the pumpkin into small chunks and place them on a baked pie crust.
7. Gently pour the pumpkin pie filling into the warm prepared pie crust.
8. Bake in 180°C for 50 minutes or about 1 hour, or until the center is set. Let cool to room temperature, cut into slices and top each piece and serve with whip cream if you must.
