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Valerie Riley
Savory pumpkin pie
Savory pumpkin pie with lemongrass, ginger, cumin, cherry tomatoes and spring onions.
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Ingredients
Directions
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Peel the pumpkin and cut in length into parts. Remove the seeds and stringy inside. Cut the flesh into cubes of 1 cm.
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Peel the ginger and cut very finely. Crush the lemongrass with the back of a knife.
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Bring with the ginger, pumpkin, coconut cream, ground coriander and cumin to the boil. Cook for 10 minutes on low heat with the lid on the pan.
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Remove the lemongrass and mash in the food processor or with the hand blender until smooth. Season with pepper and salt.
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Preheat the oven to 180 ° C.
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Grease the spring form with the butter. Put the coconut oil, peppers and the egg in the bowl of the food processor and finely grind in 1 min.
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Divide the mixture over the bottom of the spring form. Bake the bottom for about 10 minutes in the middle of the oven.
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Meanwhile, halve the cherry tomatoes and finely chop the spring onions. Beat the eggs.
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Mix the eggs with stirring through the pumpkin mixture and pour into the spring form on the bottom. Place the tomatoes with the cutting edge upwards in the filling.
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Bake the cake in the middle of the oven for about 45 minutes. Sprinkle with the spring onions. Yummy! .
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Nutrition
670Calories
Sodium0% DV1.330mg
Fat69% DV45g
Protein38% DV19g
Carbs15% DV45g
Fiber24% DV6g
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