Pumpkin-coconut pie with pecan crust

Name: pumpkin-coconut pie with pecan crust
Cook time: 30 min
Total time: 100 min
Yield: 8
Ingredients: 1 el broken linseed; 6,5 el tap water; 230 g unroasted pecans; 50 g buckwheat flour; 150 g prunes without pit; 50 g coconut oil; 2 tl ground ginger; 2 el maple syrup; tl salt; 400 g chilled pumpkin pieces; 2 lime cleaned up; 160 g sweetened condensed coconut milk look; 3 el cornstarch

Sweet pumpkin pie with lime, coconut, prunes, pecans and maple syrup.

Ingredients

Kitchen Stuff

1 food processor
1 cake mold Ø 28 cm with loose bottom
1 blender

Directions

Preheat the oven to 180 ˚C.
Mix the broken linseed with the water and let stand for 5 minutes.
Meanwhile, place the pecans, the buckwheat flour, the dried plums, coconut oil, ginger powder, maple syrup and the salt in the bowl of the food processor.
Add the flaxseed mixture and grind in about 3 minutes until a ball forms.
Vert the pie shape. Distribute the mixture evenly and press firmly.
Prick into the dough with a fork and bake for 10 minutes in the middle of the oven. Remove from the oven and allow to cool.
Meanwhile, cook the pumpkin pieces in water for 10 minutes until done. Grate the green skin of 1 lime and squeeze out all the fruits.
Drain the pumpkin and add the lime zest and juice and coconut milk. Puree with a hand blender.
Mix the cornstarch with the water. Bring the pumpkin puree over medium heat while stirring and add the corn mixture.
Allow to cook gently for 2 minutes with stirring until a pudding occurs. Remove the pan from the heat.
Pour the pumpkin pudding into the cake base and leave to cool and stiffen outside the refrigerator. This takes about 1 hour.