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MarleneC
Pumpkin-coconut pie with pecan crust
Sweet pumpkin pie with lime, coconut, prunes, pecans and maple syrup.
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Ingredients
Directions
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Preheat the oven to 180 ˚C.
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Mix the broken linseed with the water and let stand for 5 minutes.
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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.
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Add the flaxseed mixture and grind in about 3 minutes until a ball forms.
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Vert the pie shape. Distribute the mixture evenly and press firmly.
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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.
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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.
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Drain the pumpkin and add the lime zest and juice and coconut milk. Puree with a hand blender.
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Mix the cornstarch with the water. Bring the pumpkin puree over medium heat while stirring and add the corn mixture.
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Allow to cook gently for 2 minutes with stirring until a pudding occurs. Remove the pan from the heat.
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Pour the pumpkin pudding into the cake base and leave to cool and stiffen outside the refrigerator. This takes about 1 hour.
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Nutrition
430Calories
Sodium4% DV90mg
Fat45% DV29g
Protein10% DV5g
Carbs11% DV34g
Fiber24% DV6g
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